Ingredients:
3 pcs Ikan kembong (Chub mackerel)
2 tbs Tumeric powder
5 pcs Shallots (sliced)
1 inch Ginger (jullienned)
1 tbs Vinegar
1 tbs Sweet soya sauce
1 pc Tamarind paste (a handful) make a rice bowl of juice
1 pc Onion (sliced)
2 pcs Green/red chili
To taste Salt, sugar and bird chili
Method:
1. Add tumeric powder to the fish and mix well.
2. Deep friend the fish till brown, set aside.
3. Add one tablespoon of oil to a pan,
4. Add shallots, ginger and bird chili, fry till caramelized.
5. Add vinegar, tamarind juice and soya sauce.
6. Add onion and green/red chili.
7. Add in the fish, stir, and shimmer for 3 minutes with lid on.
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