Ingredients
1kg ikan patin (river cat fish), cut into 3 cm thick
2 tbsp tamarind paste, mix with 1 cup water
Wet spice blend
7 bird eye chillies
5 red chillies
10g fresh turmeric
1/2 cup water
2 stalks lemongrass, pounded
1in old ginger, sliced
3 turmeric leaves, sliced
1/2 cup durian paste
1 stalk touch ginger buds/bunga kantan
3 stalks daun kesum
1 old cucumber, peeled and cut into cubes
1 litre water
salt and sugar to taste
Method
- Wash and clean the fish. Then marinate with tamarind juice for 5 minutes. Set aside.
- Blend all wet rempah ingredients with 1/2 cup water.
- In a stock pot and boil 1 litre water.
- Add durian paste and wet spice blend, fresh turmeric, lemongrass and turmeric leaves.
- Let it simmer for 15 minutes.
- Add the fish, cucumber, bunga kantan and daun kesum.
- Cook under slow fire for another 10 minutes.
- Season with salt and sugar.
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By Chef Rossham Rusli
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