Material:
1 kg of carp
banana leaves or aluminum foil for wrapping
Spices:
2 tomatoes
1 spring onion
1 lemongrass leaves
5 bay leaves
50 grams of basil leaves
salt to taste
1 tbsp. sugar
2 tbsp. cooking oil
Softened seasoning:
2 cloves of garlic
4 pieces of red onion
2 cm ginger
2 cm turmeric
50 grams of red chili
5 candlenuts
5 grams of tamarind
1/2 tsp. salt
25 cc water
How to make:
Remove the scales and clean the Fish Mas
Remove the fish's contents but leave the Mas Fish eggs if they are present
Make three diagonal slices on each side of the Mas Fish to make the season more pervasive
Soak Mas fish in salt and acid solution at least 15 minutes, wash Fish Mas with a bowl of water to remove excess salt
Add the cooking oil into the already smoothed spices, stirring
Mashed Mas Fish with spices that have been mashed
Add tomatoes that have been cut into small pieces, basil leaves, bay leaves, and lemongrass leaves
Wrap the Mas Fish with banana leaves or aluminum ...