Steamed Fish In Hot Chili Sauce (Ikan Kukus Bumbu Cabai)
Indonesian
Main
Indonesia, pomfret, fish, steamed, chilli
| Ingredients | Quantity | Unit of Measure |
|---|---|---|
| Basil Leaf Bay Leaf Dry Candlenut Cooking Salt Garlic Ginger Lemon Grass Red Chili Powder Shallot Tamarind Ripe Brown Tomato Half Ripe White Pomfret White Sugar Granulated |
5.000 2.000 5.000 0.010 0.003 0.010 2.000 60.000 0.140 3.000 0.250 0.500 0.002 |
Grams Grams Grams Kilogram Kilogram Kilogram Grams Grams Kilogram Grams Kilogram Kilogram Kilogram |
1. Clean and scale the fish. Make several incisions on each side of the fish. Rub the fish with the tamarind and salt. Let it stand for 30 minutes to allow the flavours to be absorbed.
2. Mix the spice- paste with the salam leaf, lemongrass and the basil leaves. Add salt to taste.
3. Coat fish generously with the spice mixture. Wrap in banana leaves (Silver Foil) and secure the ends.
4. Steam until done, approximately 60 minutes.
