This is a recipe that you will be able to cook in a jiffy if you have the bottled sambal paste ready in the fridge. (Refer to recipe below). It should take no more than 30 minutes to get this done. There's not much cutting as everything just need some washing and a few plucking of the leaves and we are ready to go.
Ingredients:
4 - 6 Ikan kembong (Mackeral)
3 - 4 tablespoons sambal paste
4 - 5 Daun Limau perut (kaffir lime leaves)
1 tomato ( cut in half)
A few sprigs of Daun Kesom ( a kind of basil)
1 Bunga Kantan ( torch ginger flower)
6 Ladies finger (okra)
About a soup-bowl of water diluted from tamarind paste (assam jawa)
Method :
Fry the sambal paste in about four or five tablespoons of oil and stir till fragrant then add in the tamarind water. When it is heated up, add in all ingredients except the fish and let it simmer till the okra is cooked then add in the fish and should take just under five minutes to cook the fish. Add sugar and salt to taste. An interesting twist to this recipe at this point will be the addition of cut pineapples but this is optional.
Serve with rice and any salad of choice
Freezing tips : If you are going to freeze this dish, do not overcook okra and fish. Dish out into tupperware and let it cool before putting into the freezer. Freezes really well for at least a week or two.
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