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Fish Stew Preparation

  • Water 5 l
  • Laksa Leaf 50 g
  • Dried Chilli Paste 250 g
  • Asam Gelugor (Asam Keping) 5 pc
  • Belachan Powder 50 g
  • Tenggiri Fish 1.3 kg
  • Turmeric Powder 13 g
  • Chilli Powder 13 g
  • Salt 13 g
  • Okra 100 g
  • Brinjal 200 g
  • Rice, cooked 1 kg

Salad Pickle Preparation

  • Cucumber 125 g
  • Onions 25 g
  • Pineapple 50 g
  • Cherry Tomatoes 25 g
  • Lemon Juice 2 pc
  • Sugar 13 g
  • White Vinegar 50 g
  1. Fish Stew Preparation

    • In a pot, boil water and add laksa leaves, dried chilli paste, tom yam paste, asam gelugor, and belachan powder. Bring to a boil.
    • Marinate fish with turmeric, chilli powder, and salt. Then, pan-fry the fish till slightly golden brown. Set aside.
    • Deep-fry okras and brinjals till cooked. Set aside.
    • Add the fish to the pot of stock, and cook for another 5 minutes. Off the heat.
  2. Salad Pickle Preparation

    • To prepare the salad pickle, add cucumber, onion, pineapple, and cherry tomato into a mixing bowl. Add in lemon juice, sugar, and vinegar. Toss till well-incorporated.

  3. To Serve

    • Portion the rice with asam fish and salad pickle on the side. Garnish with fried okra and brinjal.

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