In the previous recipe, I made Nyonya Chicken Curry Kapitan. Last week, I went to Prime Supermarket and bought a whole Batang fish. They fillet the whole fish but cut the tail into pieces as it will be difficult to fillet at the end. So this time, I made some changes and used fish instead of chicken.
For cooking the fish
- 6-8 pieces Batang fish
- 2 stalks Lemon grass, cut into 3 inches and bruised.
- 6-8 pieces Kaffir lime leaves
- 1 cup Coconut milk (squeezed from fresh grated coconut)
- 1 tbsp Lime juice (squeezed from big or small lime)
- Salt to taste
For the paste (see recipe here)
- 1 1/2 inch Galangal
- 200-250g Fresh red chili (seeded and sliced)
- 5 Shallots (sliced)
- 1 inch Ginger
- 6 Candlenuts (soaked in warm water)
- 1/2 inch Fresh turmeric
- 1/4 tsp Belacan (fermented shrimp paste)
- Blend all the spice ingredients till fine.
- Heat up cooking oil in a pan or wok.
- Add in the blended spices and stir fry till fragrant, a thin layer of oil should form at the top.
- Add lemongrass and lime leaves and continue cooking.
- Add fish and cook to 80%.
- Add the coconut milk and continue to simmer over low heat for another 15 mins.
- Squeeze in the lime juice.
- Add salt to taste.