INGREDIENTS:

100 g Red snapper (fillet)
10 g Turmeric, fresh (crushed)
25 g Ginger, cleaned (crushed)
20 g Lemongrass, cleaned (quick-knock at the steam)
5 g Lime leaf
20 g Red chilli (seeded)
5 g Asam keping/tamarind (soaked)
5 g Coriander (for garnish)
5 g Lime (wedges)
Salt and pepper for seasoning

METHOD:

1) Prepare basic fish stock.
2) Add in turmeric, ginger, lemongrass and red chilli.
3) Once it’s simmered, add asam keping and fillet fish.
4) Let it cook for another 15 minutes, then add in lime leaf.
5) Season to taste.
6) Once cooked, garnish with coriander and lime wedges while dish is still hot.

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