Tested Recipe with Slight Adjustment Adapted from Koh Sai Ngo’s A Taste of Kampung
500g kembung fish (cleaned)
½ pineapple, peeled and cut into pieces
2 tbsp chilli paste
150g shallots, peeled and pounded
1 pc turmeric, pounded
1 pc galangal, flattened
1 tsp toasted belacan
1 bundle daun kesum
3 stalks lemongrass, white part only, flattened
1 torch ginger bud, shredded (reserved some for garnishing)
100g tamarind paste, soaked in 1 litre water and squeezed for juice
1 tsp salt
- Pour tamarind juice into a pot. Add the remaining spicy ingredients and bring to a boil. Switch to medium heat, cook for ½ hour until aromatic.
- Add kembung fish, pineapple and seasoning, bring to a boil. Simmer until the fish is cooked.
- Dish out, garnish with some shredded torch ginger bud and serve.