Ingredients :
1 cm Turmeric
1 cm Ginger
2 cm Galangal
1 (700g) Milkfish
1 teaspoonTamarind juice
1/2 teaspoonSalt
500 cc Water
2 Salam leaves or bay leaves as substitute
1 stalk Lemon grass, bruised
3 tablespoons Sweet soy sauce
5 Unpeeled shallots, roasted, peeled, thinly sliced
3 cloves Unpeeled garlic, roasted, peeled, thinly sliced
1-2 tablespoons Tamarind juice
5 Carambolas, halved
10 Bird's eye chilies
2 Red chilies, cut into 2 cm pieces
Salt and brown sugar
Method :
Thread turmeric, ginger and galangal onto a skewer and grill.
Set aside.
Clean the fish, remove scales and cut off the fins and gills.
Cut into 4-5 pieces.
Rub with tamarind and salt and let it stand for 15 minutes.
Drain.
Bring water to the boil, and add grilled turmeric, ginger and galangal, salam leaves, lemon grass, sweet soy sauce, shallots and garlic.
Add fish, tamarind juice, carambolas, chilies, salt and sugar.
Continue to cook over low heat until the spices are absorbed before serving.
