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

This recipe was first published in Flavours magazine.

Recipe Ingredient

  • 80 g ginger (sliced)
  • 60 g lemongrass(about 6 stalks), sliced
  • 180 g shallots (sliced)
  • 250 g steamed fish meat (Lolong or Big-eye Scad)lightly pounded
  • 400 ml coconut milk (from 300g grated fresh coconut)
  • 5 tbsp sugar
  • 2 tsp salt (or to taste)

Instructions

  1. Blend the spice mix ingredients to a paste. In a wok or saucepan, combine all the ingredients and cook, stirring once in a while, over medium to low heat, until mixture is dry. Adjust seasonings to taste.

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