250 g small salted fish
10 tablespoons oil
15 green beans (petai), cut into half
75 g pea aubergines
2 lime juice extract
100 g red chilies
Salt to taste
Wash the salted fish and then grill over a
low heat. Pound the flesh until tender and discard the bone. Heat a wok
with oil and saute the ground spices. Add petai and pea aubergines.
Simmer until almost cooked, and toss in the fish and add the lime juice.