BRUNEI ASSAM PEDAS

Ingredients:

1 whole medium size red snapper - cut into steaks
1 large onion - sliced
3 pieces assam gelugor
1 lemon grass - bruised
2 teaspoon turmeric powder
4 red chilli
10 bird's eye chilli
6 shallots
3 clove garlic
1 inch ginger
2 cup water
3 tablespoon vegetable oil
salt to taste

Preparation:

1. In a food processor. blend the red chilli, bird's eye chilli, shallot, garlic and ginger till fine.
2. Add turmeric powder to the blended ingredients.
3. Heat up oil in a wok over high heat.
4. Add onion, stir fry till frangrance and add the blended ingredients.
5. Fry till aromatic, add water, turn heat down to medium till water boil
6. Add lemon grass, assam gelugor, red snapper and salt. Turn heat down to low.
7. Simmer, constantly stirring till the sauce thickens.
8. Serve hot with steamed rice or Ambuyat.

TAMARIND FISH

Ingredients:

2 cloves garlic - crushed
2 tablespoons tamarind juice
1 tablespoon fish curry powder
½ teaspoon paprika / chilli powder
½ teaspoon turmeric powder
1 tablespoon lemon juice
2 red chilli - finely chopped
6 fish steaks (180gm each)
3 tablespoons cooking oil
½ cup coconut milk

Preparations:

1. Mix the garlic, tamarind juice, curry powder, paprika, turmeric powder, lemon juice and chili in a bowl.
2. Place the fish steak in a ziploc bag and pour over the fish steaks.
3. Marinate in the fridge for 1 hour.
4. In a frying pan, heat cooking oil over medium heat and fry the fish steaks for 3 minutes on each side and set aside.
5. Heat up a pot over medium heat and add the residue oil from the frying pan.
6. Pour in the remaining marinate mixture. Cook till aromatic and add the coconut milk.
7. Simmer for 5 minutes and add fish to the coconut milk.
8. Turn heat down to low. Cover the pot and simmer for another 20 minutes.
9. Serve hot with steamed rice.

BAKED CURRY FLAVOURED FISH

A quick and simple dish which can be cook in an oven or over a BBQ grill

Ingredients:

1 whole red snapper (about 500 gm) - clean and gutted
5 cloves garlic - crushed with skin on
4 sprig thyme
4 sprig corriander
4 sprig curry leaves
4 tablespoon vegetable oil
½ teaspoon paprika or chilli powder
Juice from ½ lemon

Preparations:

1. Rub the paprika / chilli powder and lemon juice all over the fish.
2. Place ½ portion of the garlic, thyme, corriander and curry leaves onto a large aluminium foil.
3. Place the fish on the herbs and cover it with the remaining herbs.
4. Drizzle the oil over and place another large aluminium foil over.
5. Seal the edges of the aluminium foil and prick some holes to let the steam out.
6. Bake in an oven at 200c for 20 min (same cooking time if you are cooking over a BBQ griller)
7. Remove fish from oven (or griller) and place in a serving plate.
8. Remove aluminium foil just before serving. Serve with steamed rice.