Recipe by Dapur Rasamasa
Serve: 5 Person
A Banjarmasin meat dish slowly cooked in red spice base…
- Easy
Ingredients
- 1000 gr snakehead fish
- 2-3 diluted chicken bouillon cubes (optional)
- Palm Sugar
- Sugar (optional)
- ½ tsp salt
Grind finely
- 5 dried red chilies
- 24 shallots
- 50 garlic cloves
- 1 thumb-sized piece ginger
- ¼ nutmeg
My mother used to sell yellow rice and steamed cakes with this dish, which I learned to cook from a recipe from Banjarmasin before I got married.
Steps
- Rub fish evenly with tamarind and salt.
- Boil chilies until tender. Set aside. Grind boiled chilies with nutmeg, ginger, shallots, and garlic. Stir-fry spice paste until fragrant.
- Add fish to stir-fried spice paste. Cook briefly in spice paste before adding bouillon or water so the spices infuse fish. Mix well. Add salt, palm sugar and sugar. Stir.
- Remove from heat and serve.
