Ingredients:
200g Alaska Salmon
1 Lime
2 stalks Lemongrass, bruised
2 cm Galangal. sliced
1 Cikala / patikala
3-4 Saucer leaf / platitos leaf
100 g Long beans, cut into 3 cm
¼ Torch ginger, cut into large pieces
300ml Water
1 tsp Salt
1 tsp Andaliman pepper
4 bunches Chives / Lokio, halved
½ cup Basil
Spices:
6 Red onion
3 cloves Garlic
2 cm Ginger
2 cm Turmeric
4 Red chilli large
3-5 Red chilli
4 Candlenut
1 tbsp Coconut oil
Directions:
- Marinate salmon fillet with lime, set aside. Blend the spices.
- Heat a frying pan, add coconut oil, and sauté ground spices until fragrant.
- Add the remaining ingredients, lemongrass, galangal, cikala, saucer leaves, long beans and torch ginger.
- Bring in the salmon and toss andaliman pepper. Stir well salmon with the spices.
- Pour water to cover the salmon, add salt, and cook over low heat until the salmon is cooked.
- Add chives and basil. Cook for another 2 – 3 minutes until the water is slightly reduced.
- Served hot with white rice.