Ingredients
1/2 medium-sized pineapple, skinned and sliced thickly
300ml waterBlend together:
3 onions, sliced
3cm turmeric, sliced
1 medium-sized torch ginger bud, sliced
4 stalks lemongrass, sliced
1cm galangal
6 bird’s eye chillies
2cm gula melaka
2 tablespoons budu
500g siakap, sliced
1/2cm belacan
Salt to taste
Method
Fill a saucepan with water and place the pineapple into it. Bring the pineapple and water to a boil. Lower the heat and simmer until pineapple is soft.Add in the paste of blended items, mix well and simmer for 5 minutes. Add in gula melaka and budu. Mix thoroughly. Add the siakap. At this point, if there is not enough liquid to cover the fish, add a little water.Add in the belacan and salt to taste. Mix well. Remove from heat once fish is cooked.
