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Yield:
1
Ingredients:
| 600 x |
to 700g white pomfret - cleaned and cut into thick slices. Sprinkle a dash of salt and put aside. |
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----------------- Mix and strain: ---------------- |
| 50 gm |
assam jawa |
| 400 ml |
water |
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----------------- Part (A): ---------------- |
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----------------- Pound: ---------------- |
| 100 gm |
shallots |
| 5 x |
pips garlic |
| 2 slc |
lengkuas |
| 2 x |
buah keras |
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----------------- Part (B): ---------------- |
| 2 stalk |
serai (lemon grass) |
| 1 x |
bunga kantan - cut into halves |
| 4 stalk |
daun kesom |
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----------------- Part (C): ---------------- |
| 1/2 tbl |
chilli boh |
| 1 tsp |
turmeric powder |
| 1 tsp |
Maggi belacan powder |
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For seasoning |
| 1/2 cube |
Maggi ikan bilis stock |
| 1/2 cube |
Maggi chicken stock |
Instructions:
Instructions: Method:
HEAT 4 tbsp oil. Saute (A) and (B) till fragrant. Add (C) and assam jawa juice. Simmer, then add seasoning and put in the fish. When fish is cooked, turn off the heat. Dish out, sprinkle with sliced bunga kantan and serve with steaming hot rice.
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