This recipe is from the Lost Recipes of Malaysia cookbook. Recipes are contributed by chefs teaching at the At 19 Culinary Studio.
This cookbook is available for sale at www.at19culinary.com and major bookstores in Malaysia and Singapore
- 1 kg fish (patin or terubuk) cleaned and cut into 5 pieces
- 500 ml water
- 1 turmeric leaf tied in a knot
- 2 tbsp fermented durian (tempoyak)
- salt and sugar to taste
- Grind the red chillies, bird’s eye chillies, turmeric, 2 tablespoons of tempoyak and the lemongrass into a paste.
- Add the paste, water, turmeric leaf and another 2 tablespoons tempoyak into a pot. Bring to a boil on medium heat for 10 minutes, stirring the sauce every once in a while. Add the fish into the sauce and lower the heat.
- Add sugar to taste and let it simmer for another 10 minutes. Once the fish is cooked, it is ready to be served.
- Tip: To prepare homemade tempoyak, simply add salt to durian flesh (without the seeds). For every cup of durian flesh, add a tablespoon of salt. Keep ovenright in an airtight container in a cool, dark place. Give it a stir the next day replace the lid and leave for 3 to 4 days. The tempoyak is now ready. Chilled tempoyak can be kept for up to a few months. If it turns too sour for your taste, add fresh durian flesh.