Hi Hive Lovers
My fishing friends and I have a unique habit that is rarely done by other anglers.
On every fishing trip, we always cook our catch, and we have been doing that for a while. The simplest is simply grilling it on the nearest beach for our lunch menu.
This time, we really prepared a special menu. In the culinary culture here, the name of this menu is "Asam Keu-eung", the name for the sour and spicy menu in Acehnese.
The fresh fish caught, if processed into a soup menu, especially as a lunch menu in hot weather, will definitely be very tasty and fresh.
Thankfully, we have obtained permission to use the cooking utensils in a small hut where the fish pond caretaker lives temporarily, and thankfully it is not far from where we fish.
So, we only need to prepare a few ingredients and cook spices. For this spicy and sour fish menu, all you need to prepare is:
- "Asam sunti" (Aceh dry starfruit)
- Cayenne pepper
- Red Chilli
- Pepper to taste
- Red union
- Garlic
All of these ingredients have been finely ground by one of my fishing buddies who is a well-known cooking expert, and today he has brought them along with other additional ingredients, which consist of:
- Fresh starfruit
- Lime leaves
- Curry leaves
- Lemongrass
- Lime to take only the water
He only cut the starfruit into small pieces and left the rest intact.
The cooking method is really kept simple; it's cooking in a pinch, right?
He himself cleaned three medium-sized barramundi fish. After all the pieces of fish were cleaned, he immediately placed them in a makeshift frying pan that was there and mixed all the ingredients, then removed them to the stove over low heat.
After it's cooked enough, just eat it, and we anglers really eat it hungrily, and I myself forgot to take photos when this meal was on my plate.
You can imagine what it's like to enjoy a spicy and sour baramundi fish menu in the hot weather and be in the open air.
