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Ingredients :
850 g carp
1 lime juice extract
5 tablespoons cooking oil
5 kaffir lime leaves, sliced thinly
1 turmeric leaf, sliced thinly
1/2 pandanus leaf, sliced thinly
250 cc water
3 cumin leaves, sliced thinly
2 scallions, chopped coarsely
25 g basil leaves
Spices (ground)
5 red chilies
50 g bird's eye chilies
2 teaspoons turmeric, chopped
2 teaspoons ginger, chopped
4 tomatoes
10 candlenuts, roasted
1 tablespoon lemon grass, sliced
thinly (white part only)
Salt to taste
Method :
Clean and wash the fish thoroughly. Pat
dry with paper towels. Rub the fish with lime juice and let it stand for
10 minutes. Heat a wok with oil and saute the ground spices and kaffir
lime, pandanus leaves and turmeric until fragrant. Add water and bring
to the boil. Toss in the fish and coninute to cook over low heat. Add
scallions and cumin leaves and simmer until cooked. When the sauce is
completed absorbed, add the basil leaves. Remove from the heat and serve
immediately.
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