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We hope you got benefit from reading it, now let’s go back to batang fish in pineapple chilli gravy recipe. To make batang fish in pineapple chilli gravy you only need 10 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to prepare Batang Fish in Pineapple Chilli Gravy:
- Take 200 gr Batang fish
- Prepare Red chilli (big and small) 3 and 5
- Provide 2 Green chilli
- Prepare 4 cloves Garlic
- Take 5 cloves Shallot
- Get Kefir lime leaves 3
- You need Pineapple 4cm thickness
- Prepare 150 ml Water
- Get 2 tbsp Soy sauce
- Use Sugar and salt as you like
Instructions to make Batang Fish in Pineapple Chilli Gravy:
- Clean and wash the fish
- Grill it to reduce the slime
- Grind garlic, shallot and chilli. Add some sugar and salt. Julienne the kefir lime leaves. Cut the pineapple into small triangle pieces.
- Sauté the ground ingredient, add the julienned kefir lime leaves then grilled batang fish. Pour water then pineapple. Cook until it is done.
I don't know if that chili won the contest but it was my personal favorite. Assam Pedas, or literally "sour spicy," is a classic Malaysian dish. Ask any home cooks in Malaysia-Malay, Chinese, or Indian-and you are bound to get various recipes for Assam Pedas. I've just used minute rice each time, but I have tried to elevate it a little with seasoning. The most recent time I made it, I added garlic/onion powder, turmeric, sage, thyme, and a little chili oil.
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