Ingredients:
- 3 sliced Shallots
- 3 slices Garlic cloves
- 2 tsp. (10g) Tamarind (soaked in 1/4 cup hot water)
- 2 cups (500g) Water
- 1 bruised Lemon grass
- 2 tbsp. (30g) Oil
- salt (as needed)
- 1/4 cup (62ml) Sweet soy sauce
- 1 Salam leaf
- 3 Holland red peppers (cut into 1/4" rings)
- 10 birdseye chilis
- 1/2 inch Galangal
- 3 lbs. Milk fish (or 2 whole)
Instructions:
1. Cut each fish into 2 crosswise. 2. Rub each piece with salt and some tamarind juice and let them marinate for 15 minutes. 3. Heat in a wide saucepot, add oil. Saute shallots and garlic until shallots are softened. 4. Add birdseye chilis, Holland red peppers, lemon grass, salam leaf, and galangal. 5. Stir for a minute then add water, sweet soy sauce, tamarind juice, and milk fish pieces. 6. Simmer until fish pieces are cooked and tender. 7. Serve hot with rice.
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