Nyonya Asam Fish Curry

Ingredients:
600 to 700g white pomfret, cleaned and cut into thick slices

Mix and strain:
50g assam jawa
400ml water

(A) Pound:
100g shallots
5 pips garlic
2 slices lengkuas
2 buah keras

(B):
2 stalks serai (lemon grass)
1 bunga kantan, cut into halves
4 stalks daun kesom

(C):
2 1/2 tbsp chilli boh
1 tsp turmeric powder
1 tsp Maggi belacan powder

Seasoning:
1/2 cube Maggi ikan bilis stock
1/2 cube Maggi chicken stock
1/2 tsp sugar

Method:

1. Sprinkle a dash of salt over fish and set aside.
2. Heat 4 tbsp oil. Saute (A) and (B) till fragrant. Add (C) and assam jawa juice. Simmer, then add seasoning and put in the fish.
3. When fish is cooked, turn off the heat. Dish out, sprinkle with sliced bunga kantan and serve with steaming hot rice.