-ingredients
- 1 kg mackerel (or ikan tenggiri), washed and sliced into pieces
- 300 g ladies fingers, cut into halves diagonally with both ends removed
- 1 medium tomato,cut into 6 wedges
- 50 g assam paste,mixed with 200 ml water
- cooking oil
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—spices
- 3 stalks lemongrass
- 25 g dried chilli, soaked in water and drained
- 150 g shallots, peeled
- 15 g tumeric, sliced
- 10 g galangal, sliced
- 20 g roasted shrimp paste (belacan)
- 2 to 3 candlenuts
- 1 stalk ginger flower
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—seasoning
- 2 tbsp oyster sauce
- 1 tbsp sugar
- 1/4 tsp salt
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—garnishing
- 1 ginger flower bud
- 3 to 4 thinly-sliced lemongrass stalks
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-method
- wash the spices and using a blender or a pestle and mortar, blend them until fine
- heat cooking oil in a wok
- stir fry all blended spices until fragrant
- pour in the assa paste-water mixture and bring to boil
- lace ladies fingers, tomato wedges and fish in the wok and simmer until cooked
- add sugar, salt, and oyster sauce to taste
- garnish with ginger flower and lemon grass
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