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

  • 2 stalks lemon grass, smashed
  • 2 stalks polygonum
  • 4 tbsp fermented durian
  • Tempoyak
  • 500g red snapper slices
  • 300ml water
  • 75ml coconut milk
  • 3 tbsp oil
  • 1 torch torch ginger bud (bunga kantan), halved
  • Spices (A) (ground)
  • 4 fresh red chillies
  • 8 bird´s eye chillies
  • 6 shallots
  • 2 cloves garlic
  • 2.5cm fresh turmeric
  • Seasoning
  • Salt to taste
  • Sugar to taste

Instructions

  1. Heat oil in a pot. Fry lemon grass and polygonum stalks until fragrant.
  2. Add ground spices (A) fry well until aromatic. Add fermented durian (tempoyak).
  3. Pour in water and bring to a boil.
  4. Add fish slices and torch ginger halves.
  5. Cook to a boil. Add coconut milk and adjust with seasoning to taste.

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