INGREDIENTS
- 1 Terubuk Fish
- 3-4 tbsp of chili paste
- 1 inch of belacan (shrimp paste)
- 1 clove of garlic
- 1 tbsp of sugar/brown sugar
- A pinch of salt
- 1 cup of tamarind juice.
METHOD
- Cook all the ingredient except for fish.
- Once the sauce thicken, pour on the fish and wrap with aluminium foil
- then grill on pan grill
- once cooked serve with air asam or kicap
