Ingredients:
1 whole seabass/siakap (abt 400g) - de-gut and cleaned
8 pieces of tofu pok - cut into 2
150g salted mustard vege - soaked in water and cut into piece
1 1/2 tbsp grounded/blended dried red chillies
5-6 birds eye chillies - sliced (optional)
1/2 tbsp turmeric/kunyit powder
1 (abt 100g) tomato - sliced thinly
1 lemon grass - crushed
1 large (abt 100g) onion - sliced
1 inch ginger - sliced into thin stripes
2 pieces (10g) dried tamarind/asam pieces
1/2 tbsp belacan/shrimp powder
1/2 tbsp sugar
4 tbsp olive oil
salt to taste
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Preparation:
When oil is heated, saute the onions and garlic to soften, for about 3-4 mins.
Add in the grounded chillies, lemon grass, turmeric and belacan powder. Stir and cook until the oil floats. While doing this, steam the fish until its cooked.
Now goes in the tomato, birds eye chillies and the tamarind pieces. Continue to cook until you get a thick gravy. Add in the salted vege and tofu. Stir to combine all the ingredients together.
Place the steamed fish on a serving tray and top up with the sambal/gravy.
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