Fish in Singgang Lemak Style
Ingredients
500ml water
3 slices tamarind
3 slices galangal
2 lemon grass, crushed
1 thumb-sized fresh turmeric, crushed
1 large onion, sliced
3 cloves garlic, sliced
3 red bird’s eye chilies
2 tomatoes, cut into wedges
1 tsp toasted shrimp paste
2 thick slices blue mackerel (Tenggiri)
¼ cup MARIGOLD Evaporated Filled Milk
2 tbsp anchovy stock
Salt and pepper to taste
Garnish:
Fresh mint leaves
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Put water to boil. Add in tamarind slices, galangal, lemon grass, turmeric, onion, garlic, bird’s eye chili, tomatoes and shrimp paste to cook over simmering water for 20 minutes.
Add in fish slices and MARIGOLD Evaporated Filled Milk. Cook for 4-5 minutes or until fish is cooked. Season with anchovy stock, salt and pepper.
Before serving, garnish with some fresh mint leaves.
Any remaining green curry sauce can be stored in a glass bottle in the refrigerator for a week
