Enjoy this Indonesian inspired fish dish flavoured with cumin, coriander and grated coconut.
Soak the tamarind paste in 1 cup water and then push through a fine sieve.
Pound the chillies, galangal, turmeric, garlic, lemongrass and shallots with a mortar and pestle (or in a food processor) until reasonably coarse.
Then add the cumin, coriander and the belacan (fish paste). Mix well and stir in a slurp of oil.
Heat a little oil in a wok (or large non-stick pan) and sauté the rempah (paste) until toasted, continually stirring.
Add the stock, coconut milk, grated coconut, tamarind water, sugar and bamboo shoots. Mix well and simmer for about 5 mins.
Then turn the heat down and the add fish. Gently toss until well coated and simmer for 10-12 mins until cooked, basting and turning now and again.
Scatter spring onion over the fish and serve with steamed rice on the side.
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