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This dish is quite similar to Kelantan’s ikan percik. The fish can either be grilled or baked then sprinkled or smothered with the gravy that has been cooked separately.
You can now learn this authentic traditional recipe from the expert herself, Datin Hamidah Abdul Hamid. Thanks to Johor Corporation for making this video possible.
This recipe is taken from the Johor Palate: Tanjung Puteri Recipes book written by Datin Kalsom Taib & Datin Hamidah. The book won “Best in the World” in the Culinary Heritage Category at the World Cookbook Fair – Gourmand International – Gourmand Awards 2015
Get the copy of the book here: http://bit.ly/JohorPalate
1 (500g) pomfret
4 tbsp cooking oil
Grind to a fine paste
7 shallots, chopped
3 cloves garlic, chopped
3 slices galangal
2 cm ginger, chopped
1.5 cm turmeric, chopped
3 candlenuts pulps, chopped
1.5 cm shrimp paste
4 tbsp chilli puree
1 stalk lemongrass, crushed
2 cups coconut milk
½ cup water
1 tbsp tamarind paste
2 tbsp sugar
Salt to taste
1. Clean the fish and make diagonal cuts on each side. Rub with turmeric powder and salt mixed with water. Smother with 2 tsp cooking oil and bake in the oven until cooked.
2. Heat the remaining oil in a kuali and sauté the spice paste, chilli puree and lemongrass. Fry until the oil separates and the aroma is released.
3. Add the coconut milk and remaining ingredients. Slowly boil on medium to low heat. When the gravy thickens, remove from the heat and add the fish.
4. Smother both sides of the fish with some gravy and bake for another 5-10 minutes. Turn the fish over once during baking.
5. Further cook the excess gravy until it turns cuddly and pour over the fish before serving.