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

  • 400g garoupa fish slices (about 200g each piece)
  • 15–20 unripe rambutans
  • 2 green chillies, halved and seeded
  • 3–4 tbsp oil
  • (A) ground and combined:
  • 15 shallots
  • 3 cloves garlic
  • 3cm piece galangal
  • 6 candlenuts
  • 3cm piece fresh turmeric
  • 6 dried red chillies
  • 4–5 fresh red chillies
  • 3 bird chillies (cilipadi)
  • 2 tbsp fish curry powder
  • (B) Spices:
  • 3/4 tsp mustard seeds
  • 2cm piece cinnamon stick
  • 1 star anise
  • 4 cloves
  • 2 stalks lemon grass, smashed
  • 2 cups water
  • Seasoning:
  • 1/2–1 tsp salt or to taste
  • 1/2 tsp sugar
  • 1 tbsp lime juice
  • 1 tbsp Maggi concentrated chicken stock

Instructions

  1. Rub a little salt on the fish slices and deep-fry until lightly golden and crispy. Remove and set aside.
  2. Heat oil and fry mustard seeds until they start to pop. Add in the rest of (B) and mix in (A). Fry until oil rises and separates.
  3. Add rambutans and green chillies and continue to fry until everything is well combined. Add in water gradually and bring to a boil. Add in the pre-fried fish and allow to simmer until gravy thickens. Add seasoning to taste and dish out to serve.

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