Ingredients (Set A): 600 g red snapper (steak) 100 g tomato (diced) 50 g ladies finger 50 g pineapple (sliced) 1 stalk ginger flower (shredded) 3 stalk lemongrass (flattened) 2 g daun kesum 45 g tamarind juice (30g asam paste + 30g water mix well) 2 g salt 5 g fine sugar 2 tbsp cooking oil 1 liter fish stock
Ingredients (Set B): 8 g belacan 6 g buah keras (soaked) 3 g turmeric (peeled and sliced) 20 g galangal (peeled and sliced) 60 g shallot (peeled and sliced) 4 g red cili padi (cut) 40 g red chili (cut) 50 g cooking oil
Preparations: 1. Blend all Ingredients B 2. Bring a pot of water to boil, turn off the gas, insert the fish, blanch for 10 minutes, retrieve and drain the fish, set 1 liter of fish stock for later use
Steps: 1. Heat the wok, add Ingredients B, saute with low heat 2. Add 2 tbsp of cooking oil, fry evenly until it turns reddish 3. Add lemongrass, saute until the chili paste turn brownish 4. Add 1 liter of fish stock, pineapple, tomato, daun kesum, fry evenly 5. Add salt, sugar, ladies finger, ginger flower, tamarind juice, fry evenly for 3 minutes 6. Add fish, cook for 3 minutes 7. Plate it!