Ingredients
- Fish fillets cut into cubes 200 g.
- Salt ½ tsp.
- Ginger ( 2 inches long) 1 peeled.
- Shallots 3 pcs.
- Bird chili 100 g.
- Roasted peanut 2 tsp.
- Lettuce or Green leaves 30 leaves.
- Coconut sugar ½ cup.
- Water ½ cup.
- Ground dried shrimp 2 tbsp.
- Ground peanut 1 tbsp.
- Shrimp paste 2 tbsp.
- Peeled ginger (cut into small pieces) 1 tbsp.
- Chopped lemongrass 1 tbsp.
- Fine sliced of galangal 1 tbsp.
- Shallots 2 pcs.
- Healthy Chef® soybean oil 2 cups.
Method
- Mix coconut sugar and water in the post.
- Simmer with low heat for 10 minutes or until mixture start sticky.
- Add the pounded dried shrimp paste, ground peanut, ginger, lemongrass, galangal and shallot combine thoroughly.
- The complement sauce is done. Mix the fish filet with salt.
- Deep fried in soybean oil until golden brown.
- Set aside to drain. Prepare the sliced lemon, ginger, shallots, and chili into a small piece.
- Serve with fish fillets and complementing sauce.
