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Ikan Terutup
Serves 2
20g shallots
6g garlic
4g young ginger
1 stalk lemongrass
1 slice galangal
2g belacan (shrimp paste)
40g dried chili (soaked)
4g tamarind paste
Salt, Sugar
1 seabass
Method:
Blend shallots, garlic, ginger, lemongrass and galangal till fine. Stirfry until crispy and aromatic.
Next, blend belacan with dried chilies. Stirfry till fragrant. Add in first mixture and stirfry another 20-25 minutes over low heat.
Mix tamarind paste with 1 cup water to get paste. Pour tamarind juice into fried mixture.
Season with salt and sugar.
Grill seabass till cooked.
To serve, place fish on plate and pour terutup paste on the side.
Note: For better flavour, stuff fish with terutup paste before grilling.
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