Ingredient:
A:
5 red & green bird´s chiilies
5 shallots
3 cm young ginger
2 pcs tamarind skin, soaked well
2 tablespoons cooking oil
B:
2 tablespoons MAGGI® Oyster Sauce
1 teaspoon sesame oil
1 MAGGI® Ikan Bilis Stock Cube
1/2 teaspoon pepper or to taste
1 kg fish, cleaned
2 sprigs coriander leaves
1 stalk spring onion
1 red chillies
Steps:
Heat water for steamer.Thinly slice ingredients A.In a wok, heat oil and stir-fry ingredients A.Add ingredients B and fry for 3 minutes.
Place fish on steamer plate and pour sauce over fish.Steam fish for 10-15 minutes or until cooked.Garnish with corainder leaves, spring onion, red chillies and serve hot.
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