Ikan Tenggiri Masak Lemak Pucuk
1kg mackerel fish, about 3kg, sliced 1.5cm
1 tbsp tamarind paste
200g tapioca leaves, leaves only
1 litre coconut milk
1/2 litre water
1 stalk lemongrass, pounded
5 pcs tamarind skin
Salt to taste
Sugar to taste
4 red onions, peeled
6 nos garlic, peeled
5 nos bird’s eye chilli/cili padi
1 tbsp turmeric powder
1 cup of water
Wash and clean the fish.
Marinate the fish with tamarind juice (1 tbsp of tamarind paste + half cup of water).
Cut and wash the tapioca leaves, put aside.
Combine the spice blend, coconut milk, water, lemongrass, tamarind skin in a pot and
heat up the sauce with slow fire.
When the sauce is boiling, strain the fish and add into the sauce together with tapioca leaves. Let it simmer for 10 – 15 minutes with slow fire
Lastly, season with salt and sugar.