Asam Pedas Lemak Ikan Bawal

Direct translation from title is "Sour-Spicy-Rich Black Promfet". A recipe from "Kompilasi Masakan Ikan Laut". There are many recipes from this book that I have tried and will try.

I have been cooking this more than 3 times in the last couple of months. It's really easy and the sauce is so appetizing that I can eat it with rice alone :)

Here's the recipe which I have made slight changes to:

Ingredients:

3 lemongrass - smashed
1 stalk daun kesum (laksa leaves) - leaves picked
300ml coconut milk - I used a box of Ayam Brand coconut milk (200ml) mixed
with 100ml water

1 black promfet - cleaned and pat dry

Slice fish into 3 sections, then fry till golden brown


2cm belachan - toasted and mix with 2TBSP water
100ml asam jawa water

Ingredients to pound/blend:
8 dry chilli - soaked and deseeded
4 cloves garlic
2" ginger
2" tumeric (kunyit)
2" galangal (lengkuas)


Method:
Heat about 2TBSP oil and fry the spice paste for about 2minutes till fragrant.

Add in the tamarind juice and coconut milk. Mix well. Then add in the lemongrass, daun kesum and belachan water.

Let it come to a boil and simmer for 10minutes. Add in the fried fish and 2 pinch

of salt (or to taste).

Mix well and simmer for a while more. Remove the lemongrass and duan kesum and dish out.

Note: The original recipe includes one stalk of bunga kantan (torch ginger flower), which I have omitted the many times I made this. Also the fish is not supposed to be fried first. I like to fry it so that it doesnt taste/smell fishy.