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1 (850g)
10 Stalks
2
3 pieces
5
10 stalks
1 tablespoon
Spices (ground)
10
1 tablespoon
7
2 teaspoons
2 teaspoons
1 tablespoon
10
3 cloves
2 teaspoons
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Carp
Lemon grass, bruised
Pink ginger buds, each cut into 2-4
pieces
Asam gelugur
Cup leaves, coarsely sliced
Chinese chives
Tamarind, soaked in 250cc water,
squeeze
the pulp and strain the juice
Salt and lime juice to taste
Red chilies
Szechwan pepper
Candlenuts, roasted
Chopped ginger
Chopped turmeric
Chopped young galangal
Shallots
Garlic
Salt
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Method :
- Clean the fish and remove
scales, entrails, gills and fins.
- Wash and drain.
- Rub fish with salt and
lime juice, and let it stand for 10 minutes.
- Stuff the fish with some
of the ground spices, lemon grass and pink ginger buds.
- Rub the whole fish with
remaining ground spices.
- Put the fish, asam gelugur,
cup leaves and Chinese chives in a pan and pour tamarind juice.
- Simmer uncovered until the
fish is cooked and the gravy has thickened.
- During cooking, you may
also add 15 whole string beans or 250 grams sour bamboo shoots if
preferred.
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