2 tail carp
2 tbsp tamarind water
1 tbsp liquid margarine
3 tablespoons cooking oil
3 cm ginger, grated
2 tablespoons lime juice
4 cloves garlic, mashed
2 tsp coriander, crushed coarse
1 teaspoon salt
Refined:
200 gr red chilies
3 cloves garlic
7 pcs shallots
2 pcs tomatoes, chopped
1 tsp sugar
1 / 2 tsp shrimp paste
Clean fish, remove scales, gills, and entrails, cut back but do not drop out, wash and drain.
Mix the grated ginger, lemon juice, garlic, coriander, and salt, coat the entire surface of the fish, set aside half an hour until the spices to infuse.
Saute the spice paste until fragrant then add tamarind water and cook until cooked.
Grill the fish on the fire while inverted and liquid margarine and spread with half the seasoning stir. Serve the grilled fish with chili stir-fry.
2 tbsp tamarind water
1 tbsp liquid margarine
3 tablespoons cooking oil
3 cm ginger, grated
2 tablespoons lime juice
4 cloves garlic, mashed
2 tsp coriander, crushed coarse
1 teaspoon salt
Refined:
200 gr red chilies
3 cloves garlic
7 pcs shallots
2 pcs tomatoes, chopped
1 tsp sugar
1 / 2 tsp shrimp paste
Clean fish, remove scales, gills, and entrails, cut back but do not drop out, wash and drain.
Mix the grated ginger, lemon juice, garlic, coriander, and salt, coat the entire surface of the fish, set aside half an hour until the spices to infuse.
Saute the spice paste until fragrant then add tamarind water and cook until cooked.
Grill the fish on the fire while inverted and liquid margarine and spread with half the seasoning stir. Serve the grilled fish with chili stir-fry.
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