Ingredients
| Ingredient | Quantity |
|---|---|
| Large milkfish | 1 (cleaned and cut) |
| Shallots | 3 cloves |
| Garlic | 1 clove |
| Tomato | 1 (diced) |
| Bird’s eye chili | To taste |
| Turmeric | To taste |
| Tamarind | To taste |
| Salt | To taste |
| Flavor enhancer | To taste |
| Cooking oil | For sautéing |
| Water | For the sauce |
Instructions
- Sauté Aromatics: In a pan, heat the cooking oil over medium heat. Add the shallots and garlic, sautéing until fragrant and golden brown.
- Add Vegetables: Incorporate the diced tomato and bird’s eye chili, cooking until the tomato softens and releases its juices.
- Prepare the Sauce: Pour in enough water to create a flavorful broth. Add turmeric and tamarind, stirring well to combine.
- Cook the Fish: Gently place the cleaned and cut milkfish into the pan. Season with salt and allow it to simmer until the fish is thoroughly cooked and tender.
- Taste and Adjust: Taste the sauce and adjust seasoning with salt and flavor enhancer as needed.
- Serve: Once cooked, serve the delicious pallumara fish hot, and enjoy the vibrant flavors!