SERVES 4- 5 PREP TIME 1 hr COOK TIME 20 mins



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

100g oil


120g tamarind paste, without seeds 400ml water

40g sugar

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. ”

 ??  ??

Newspapers in English

Newspapers from Singapore