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Ingredients:
3 sliced Shallots
3 slices Garlic cloves
2 tsp. (10g) Tamarind (soaked in 1/4
cup hot water)
2 cups (500g) Water
1 bruised Lemon grass
2 tbsp. (30g) Oil
salt (as needed)
1/4 cup (62ml) Sweet soy sauce
1 Salam leaf
3 Holland red peppers (cut into 1/4"
rings)
10 birdseye chilis
1/2 inch Galangal
3 lbs. Milk fish (or 2 whole)
Instructions:
1. Cut each fish into 2 crosswise.
2. Rub each piece with salt and some
tamarind juice and let them
marinate for 15 minutes.
3. Heat in a wide saucepot, add oil.
Saute shallots and garlic until
shallots are softened.
4. Add birdseye chilis, Holland red
peppers, lemon grass, salam leaf,
and galangal.
5. Stir for a minute then add water,
sweet soy sauce, tamarind juice,
and milk fish pieces.
6. Simmer until fish pieces are cooked
and tender.
7. Serve hot with rice.
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