Snapper Pesmol
Ingredients
- 500 g snapper fillet
- Seasoning paste:
- 2 segments of turmeric
- 1 segment of ginger
- 2 curly chili
- 3 candlenuts
- 5 cloves of garlic
- 5 cloves of shallots
- Seasonings:
- 1 tomato, sliced
- 2 lemongrass stalks, bruised
- 2 bay leaves, 3 lime leaves
- 3 whole red chilies (if you want it spicy)
- 1 galangal, bruised
Cooking Instructions
- Clean the fish and let it marinate in lime juice and salt for 15 minutes.
- Grill the fish (on Teflon) with a dash of oil (you can use olive oil) until it turns yellow. Set aside.
- Sauté seasoning paste with lemongrass and galangal until fragrant. Add bay leaves, lime leaves, salt, sugar, and some water. Bring to a boil
- Add the fish to the mixture and let it marinate in the seasoning. Add sliced tomatoes and whole chilies. Ready to serve.
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