Dec 14, 2007


1 whole fish weighing about 1 kg
(Red Snapper, Sea Bass, Pomfret)
2 tbsp cornflour
Oil for frying
Salt and Pepper
Marinate the fish with some salt and pepper, sprinkle some cornflour and deepfry in oil for about 10mins. Transfer it onto a serving dish.

Spice Paste
2 cloves Garlic
2 stems of Lemon grass (lower part)
2cm of Lengkuas
2cm Ginger
Some tumeric powder
2 pcs candlenut
Crush garlic, slice the lemon grass, slice the lengkuas, ginger, candlenut and add in the tumeric to form a fine paste with a pestle and mortar or food processor.

2 lime leaves
3 shallots, chopped
2 tomatoes (skinless, wedges)
Wedges of green capsicum
Wedges of large onions
Shredded slices of Red Chilly
Small cubes of Pineapple

1 tbsp brown sugar
2 tbsp vinegar
1 tbsp of plum sauce
1 cup water (or slightly more)

Add the spice paste to the sauce above.
Saute shallots in hot oil. Add the mixed spiced to liquid mixture and let if boil briefly. Stir in the capsicum, onions, and tomatoes. Then add the lime leaves, chilly and pineapple. Taste and adjust the seasoning. Pour the hot gravy over the fish and serve.

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