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Ingredients :
850 g carp
10 Stalks lemon grass, bruised (white
part only)
2 pink ginger buds, cut into 4 pieces
3 pieces asam gelugur
5 cup leaves, sliced coarsely
10 stalks Chinese chives
250 cc tamarind juice
Salt and lime juice to taste
Spices (ground)
10 red chilies
1 tablespoon Szechwan pepper
7 candlenuts, roasted
2 teaspoons fresh ginger, chopped
2 teaspoons turmeric, chopped
1 tablespoon young galangal, chopped
10 shallots
4 cloves garlic
Salt to taste
Method :
Clean the fish thoroughly and remove the
scales, gills and fins. Wash, drain and pat dry with paper towels. Rub
the fish with lime juice and salt. Let it stand for 15 minutes. Stuff
the fish with some of the ground spices, pink ginger buds and lemon
grass. Rub the fish with the remaining ground spices. Use a pan and
place the fish, asam gelugur, cup leaves and Chinese chives. Pour in the
tamarind juice. Simmer without a cover until the fish is cooked and
gravy has thickened. Serve while hot.
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