Ingredients
| Ingredient | Quantity |
|---|---|
| Mujaher fish (cut into pieces) | 1/2 kg (about 4 medium pieces) |
| Brown tofu | 6 pieces |
| Coconut milk | 400 ml |
| Green onions | 3 stalks |
| Basil leaves | A handful |
| Cooking oil | As needed |
| Spices | |
| Garlic | 2 cloves |
| Red onions | 8 cloves |
| Red chili | 1 piece |
| Bird’s eye chili | 10 pieces |
| Candlenuts | 3 pieces |
| Galangal | A small piece |
| Turmeric | 1/4 thumb-sized piece |
| Ginger | 1/2 thumb-sized piece |
| Kaffir lime leaf | 1 leaf |
| Salt | 1/2 tablespoon |
| Sugar | 1/4 tablespoon |
| Flavor enhancer | 1/4 teaspoon |
Instructions
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Prepare the Fish: Clean the mujaher fish thoroughly and cut each piece into two parts. Heat oil in a pan and fry the fish until golden brown. Set aside.
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Prepare the Spice Paste: While the fish is frying, clean and chop the garlic, red onions, and red chili into smaller pieces. In the same pan, sauté until fragrant and golden, then blend into a smooth paste, leaving the galangal and kaffir lime leaf aside.
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Cook the Tofu: In a new pot, add about 200 ml of water, then mix in the blended spices along with the galangal and kaffir lime leaf. Add the brown tofu, cut into diagonal slices, and cook for approximately 3 minutes.
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Combine Ingredients: Pour in the coconut milk and add the chopped green onions. Season with salt, sugar, and flavor enhancer to taste. Allow the mixture to come to a boil.
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Finish the Dish: Once boiling, add the basil leaves. Let everything simmer until cooked through.
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Serve: Once ready, serve hot with steamed rice. Enjoy this delightful dish!
Happy cooking and enjoy your meal!