4 pax
30 minutes
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Braised Fish Kadazan-Dusun Style
A traditional Kadazan-Dusun dish of braised fish.
Good to Know
How to pick out fresh fish? The gills should be bright red and the scales tightly attached to the body.
Ingredients
| 500 g | mackerel or sardine, cleaned |
| 2 | banana leaves |
| 4 | turmeric leaves |
| 2 | buah bambangan (a type of wild mango), minced |
| 1 tablespoon | cooking oil |
| 3 cloves | garlic, minced |
| 1 | yellow onion, minced |
| 2 | ginger, minced |
| 1 teaspoon | turmeric powder |
| 5 | dried chilli, thinly sliced |
| 50 g | tamarind pulp, remove seeds |
| 100 ml | water |
| 3 piece | tamarind pieces |
| 12 g | MAGGI® CukupRasa™ |
Preparation
- Firstly, gut and clean the fish before washing it under running water. Set it aside.
- Next, pour some oil in a wok and wait for it to heat up. Add in the garlic, onion, ginger, turmeric powder and dried chilli and sauté until fragrant.
- Then, mix the sautéed ingredients together with the tamarind pulp, tamarind pieces, MAGGI® CukupRasa™ and water along with the fish.
- Proceed to lay the fish along with the mixture in a pot with the banana and turmeric leaves and the buah bambangan.
- Cover the pot, place it on the stove and allow the fish to cook on low heat for 25 minutes.
- Pinasakan goes well with white rice and a spoonful of sambal.