The West Sumatra style
Ingredients :
1 kg red snapper fish head
2 Tbs lime juice, 20 ml
1 tsp salt, 4g (or to taste)
10 shallots, 100 g
4 cloves garlic, 20 g
6 red chillies, 60 g
5 tiny chillies
10 g turmeric
10 g ginger
2 Tbs cooking oil, 20 ml, for frying
5 blades lemon grass, each 25 cm, bruised
3 asam kandis, leave whole
10 kemangi leaves
2 turmeric leaves
600 ml thick coconut milk
1 tsp salt, 4 g (or to taste)
Method :
- Scale fish, discard gills and clean fish head. Coat with lime juice and salt. Let stand for 15 minutes to marinate.
- Make shallost, garlic, red chillies, tiny chillies, turmeric, and ginger into a paste. Stir fry until aromatic, add lemon grass, asam kandis, kemangi leaves, turmeric leaves, and pour in coconut milk. Let come to a boil whils stirring.
- Add fish head and season with salt. Continue cooking until fish head is done and sauce thickens. Garnish to your liking.
Note :
4 servings
Source : Magazine Selera, October 1994
