Recipe by Dapur Rasamasa
Serve: 5 Person
Sour soup with the natural umami taste of the fish
- Easy
- Spicy
Ingredients
- 3 whole goldfish/carp, cleaned
- 1½ thumb-sized piece turmeric, ground
- 1 lime, squeezed for juice
- 2 bay leaves
- 2½ glasses of water
- 2 teaspoon vinegar
- 10 small shallots
- 20 red bird’s eye chilies
- 3 red chilies, slice lengthwise in two
- Sugar
- Oil
- 3 lemongrass stalks, crushed
- 1 thumb-sized piece galangal, crushed
Spice Paste
- 5 candlenuts
- 1 thumb-sized piece ginger
- 1½ thumb-sized piece turmeric
- 10 shallots
- 5 garlic cloves
- ½ teaspoon salt
This dish offers the amazing taste experience of spicy, crunchy fried goldfish/carp.
Steps
- Average Marinate the fish with salt, turmeric smooth, and lime juice, let stand 10-15 minutes.
- Fry the fish until golden brown color, remove from heat. Drain.
- Saute ground spices, add lemon grass, galangal, and bay leaves, stir-fry until fragrant. Pour water, cook until slightly thickened sauce.
- Add vinegar, onion, chili whole, sliced red chili, and sugar, and salt to taste and mix well.
- A fish fry, cook until cooked ingredients. Lift. Serve.
