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Carp Stuffed with Herbs and Spices Recipe

Carp Stuffed with Herbs and Spices Recipe

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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