2 tail catfish, cut into 3 parts
2 bay leaves
2 cm lemongrass, take the white, crushed
1 1/2 teaspoon salt
1 teaspoon granulated sugar
500 ml thin coconut milk, (from freshly squeezed coconut milk)
200 ml thick coconut milk from 1 coconut
3 tablespoons oil for sauteing
grinded spices:
8 grains of red onion
5 cloves of garlic
3 cm turmeric, burned
4 items pecans, toasted
1/2 teaspoon pepper
2 cm ginger
Processing Method:
Sprinkle catfish with 1/2 teaspoon salt and 1/2 teaspoon lime juice. Let stand 10 minutes.
Heat the oil. Saute the spices, bay leaves, and lemongrass until fragrant. Insert thin coconut milk, salt, and sugar. Cook until boiling.
Add catfish. Cook until done. Pour the coconut milk. Cook until boiling.
Serves 6