SERVES 4- 5 PREP TIME 1 hr COOK TIME 20 mins
REMPAH (SPICE PASTE)
25g lemongrass, finely sliced
100g peeled shallots
15g peeled garlic
10g belachan, raw
8g turmeric, peeled and finely sliced
15g red chilli padi, stems removed
50g dried chillies, soaked
120g tamarind paste, without seeds 400ml water
½ tsp salt
400g fish fillets (barramundi, snapper or a fish of your choice, 50g per piece)
80g cherry tomatoes, halved
80g honey pineapples, sliced into bitesized portions
80g brinjals, sliced into bite-sized portions, deep fry for 30s
80g lady’s fingers, blanched and sliced into bite-sized portions
1 pc torch ginger flower, petals only
1 handful laksa leaves
Place all rempah ingredients into a blender. Process spice paste until fine.
Add oil and fry over medium heat until paste is fragrant and the oil splits.
Pour water into a pot, mix well and bring to a simmer.
Stir until rempah is mixed into the water.
Add sugar, tamarind paste, salt and stir well.
Simmer for 5 minutes on low heat.
Add fish fillets,cook over low heat for 8 minutes.
Add tomatoes, pineapples, brinjals, lady’s fingers and cook further for 2 minutes.
Turn off heat and add laksa leaves and ginger flower. Plate to serve.
“For fish, you can use any kind that you like. Our barramundi is from Kuhlbarra which has a very nice flavour. ”