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Basa Fish Brine
Spicy sour gravy counterbalance the fat of the fish perfectly. Serving delicious fitting up last mouthful.
Ingredients
Prepare the Basa Fish
-
Whole Basa Fish, cut to taste 3.0 pc
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Water 0.5 l
Saute the Seasoning
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Galangal 15.0 g
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Ginger 20.0 g
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Lemongrass (stalk) 2.0 pc
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Chilli Pepper, cored 5.0 pc
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Thai Chilli 10.0 pc
Make the Pindang Patin
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Water 1.0 l
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Shallots, sliced
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Garlic, sliced
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Granulated Sugar 1.0 tsp
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Basil Stems 4.0 pc
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Guava Leaves 4.0 pc
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Pineapple, peeled 25.0 g
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Bilimbi 4.0 pc
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Bay Leaf 3.0 pc
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Vetsin 10.0 g
-
Tamarind, dissolved in water 20.0 g
Preparation
-
Prepare the Basa Fish
Take the basa fish that has been cut into pieces and clean it by rubbing it with Knorr Lime Flavoured Seasoning Powder dissolved in water. Sprinkle it with salt. Set aside. -
Saute the Seasoning
Sauté all sautéing ingredients. Set aside. -
Make the Pindang Patin
- Boil the water in a pan. Then boil all the broth ingredients, and sauté until it is cooked and you can smell the aroma.
- Add the basa fish, boil over medium heat until it is cooked, add MSG, Royco Ayam, and thamarind.
- Turn off the heat when the fish is cooked. Serve.
