My Recipes
Lauk Singgang Fish
Call it nostalgia or biasness if you like, but simple home-cooked meals always hit the right spot for me!
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How old were you when you started cooking? 10 years old
Personal wish related to cooking: I wish that my life story as a Chef would inspire the younger generation to love cooking and passionate to be chefs, eventually making it a career.
Chef Amri Bin Abdul Azim , Chef and Owner Le Steak Singapore
Ingredients
-
2 ikan selar (mackerel)
3 cloves garlic, thinly sliced
5cm blue ginger, sliced
2 stalks lemongrass, lightly bashed
3 pcs chilli padi, sliced half
2 pcs green chilli, sliced half
5cm fresh turmeric, sliced
1 tsp turmeric powder
50g assam paste, mixed with 600ml water
5cm ginger, sliced
1 pcs red onion, sliced
2 stalks coriander leaves
50ml water
Salt to taste
Methods
- Chop all ingredients and prepare assam juice.
- Heat up pan.
- Add fish and all ingredients, except turmeric powder and salt.
- Add 200ml assam juice.
- Simmer for 15mins.
- Add a spoonful of assam juice to prevent fish from drying as it simmers.
- Add the remaining assam juice, turmeric powder and salt.
- Bring to boil.
- Simmer for another 5 mins.
- Ready to serve.
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