Last month my brother came for a visit and he brought me some fresh fish from Sabah (Borneo). This is one of the last fish we had left in the fridge. Actually I have never eaten sweet sour garupa here in KL/Selangor, So I came up with the recipe below to suit my taste buds and as usual it turned out nicely... hehehe (smug face). Loveee the natural colouring in it, the lemongrass smell and the sweet pineapple, nyum nyummy! Worth trying!
Ingredients:
1) 2 medium size white fish (Fry with flour)
2) Blend:
4 pieces asam gelugor
1 big onion
2 peeps of garlic
1 cm ginger
1 big lemongrass
2cm turmeric
3) 1 onion (cut into small pieces)
1 tbsp curry powder
2 tbsp tomata sauce
1 tbsp oyster sauce
1tsp fish sauce
Half cup of tamarind juice
Half cup of pineapple
Tomato
2 red chilies
Kaffer lime leaves/lemon/onions for garnishing
Method:
1. Heat up the oil and add in onion, stir until golden brown.
2. Add the blended items and stir until fragrant.
3. Add in all the sauces, then tamarind juice, pineapple, and tomato. Leave for few minute until you can see the oil floats to the top.
4. Your sauce is ready, pour sauce onto the fish, but don't forget to put red chilies and kaffer lime for garnishing.
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