Steamed Fish In Hot Chili Sauce (Ikan Kukus Bumbu Cabai)
Indonesia, pomfret, fish, steamed, chilli
|Ingredients||Quantity||Unit of Measure|
Bay Leaf Dry
Red Chili Powder
Tamarind Ripe Brown
Tomato Half Ripe
White Sugar Granulated
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.