【娘惹亞參魚】這個煮法能搭任何魚，酸辣開胃，很下飯喔 #EngCC

[Ingredients] 3 silvery pomfret total 900g 25g of Belachan 10 pieces of soaked dried chillis 3 red chillis with seeds removed 1 onion 8 dried shallots 3 cloves of garlic 2 sticks of lemongrass 4 inches long of old ginger half tablespoon of turmeric powder 1 teaspoon of black pepper 50g of tamarind laksa leaves laksa flower 1 tablespoon of palm sugar 1 teaspoon of salt Eggplants Ladyfingers Tomatoes [Steps] Wash pomfret, sprinkle a little salt and leave them aside baked belachan to release the fragrance Blend the following: dried chillis red chillis onion dried shallots garlic lemongrass Old ginger turmeric powder black pepper Belachan Some water First fry the blended ingredients, until water and oil are separated Squeeze 50g of tamarind water into the wok And add 300ml of water and mix well Put in laksa leaves and laksa flower Add 1 tablespoon of palm sugar and 1 teaspoon of salt Put in eggplants, ladyfingers and tomatoes After cooking for 10min, put in the pomfret and let it simmer for another 10min Done