by Tika Hapsari Nilmada

Ingredients :

1 kg milkfish, remove the scales and gills. Cut into 3 sections.

1 lime, juiced

500 ml water

2 salam leaves

1 tbsp tamarind

1 tsp salt

2 tsp coconut sugar

3 tbsp sweet soy sauce

20 lemon basil leaves

5 bird’s eye chilies

Spices to be ground :

5 shallots

2 red chilies

6 cm turmeric


Sprinkle milkfish with lime juice and let stand for 15 minutes. Wash and drain.

Combine water, spices paste, salam leaves, tamarind, salt, coconut sugar and sweet soy sauce in a saucepan.

Bring mixture to a boil until simmer, over medium heat.

Add milkfish, lemon basil leaves and bird’s eye chilies.

Wait until the fish is cooked. Remove from the heat.

Serve and enjoy.





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