• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal
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Recipe Ingredient

  • 1 garoupa fish head, cut into 4 pieces
  • 5-6 ladies fingers
  • 1 tomato, quartered
  • 1 onion, cut into wedges
  • Salt and sugar to taste
  • 1/2 tsp ikan bilis stock granules
  • Spice ingredients (A)
  • 8 shallots
  • 3 cloves garlic
  • 20g dried shrimp paste (belacan)
  • 100g dried chillies, soaked
  • 2 tbsp chilli powder
  • 2 tbsp fish curry powder
  • Ingredients (B)
  • 2 stalks lemon grass, smashed
  • 1 wild ginger flower bud (bunga kantan), halved and smash stem
  • 2 sprigs polygonum leaves (daun kesom)
  • Mix and strain
  • 4 tbsp tamarind paste
  • 250 ml water
  • Seasoning
  • 1 tbsp light soy sauce
  • Salt and sugar to taste

Instructions

  1. Arrange the fish pieces on a heatproof dish; steam for 10 minutes or until cooked. Pour out the excess liquid from the fish. Add seasoning and put aside.
  2. Heat oil in a wok and sauté ground spice ingredients until fragrant. Add in lemon grass, wild ginger bud and polygonum leaves. Continue to sauté for a while, then pour in tamarind juice and bring to the boil.
  3. Add ladies fingers, tomatoes, onion and adjust seasoning to taste.
  4. Put cooked fish in a serving bowl and dish out cooked spice gravy over. Serve immediately.

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