ASAM PEDAS MUAR
450g fillet of red snapper or jenahak steaks
150g red onion
100g dried chilli paste
100g fresh red chilli paste
50g dried shrimp
100g ginger flower (bunga kantan)
6 stalks lemongrass, lightly beaten
100g fresh pineapple, blended
200g clear fish stock
50g MARIGOLD Evaporated Filled Milk
50g lime juice
Pinch of salt
Pinch of white pepper
Pinch of ikan bilis seasoning
Blend garlic, ginger, red chili, chili padi, red onion into a paste.
Heat oil in a pan and sauté the blended ingredients well.
At this point, add beaten lemongrass to the pan of ingredients.
Add in ginger flower, the blended pineapple and lime juice.
Sauté until aromatic and add the jenahak or red snapper pieces.
Add in fish stock and MARIGOLD Evaporated Filled Milk and simmer gently until the sauce thickens and the fish is cooked.