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