A packet of salted sepat/perch fish, about 5 pieces.
1/2 pineapple, cut into pieces.
200 ml coconut milk, I used low fat coconut milk.
100 - 200 ml water
Salt, sugar and pepper to taste
20 gm dried chillies
120 gm shallots
6 cloves garlic
15 gm lengkuas / galangal
6 gm kunyit / turmeric
20 gm ginger
10 gm belacan/ dried shrimp paste
3 pieces buah keras/ candlenuts
3 stalks of lemongrass, I used white part only
Soak salted sepat fish for about 5 to 10 minutes. Wash and drain.
Heat up 3 tbsp oil in a wok.
Stir fry the pounded ingredients until fragrant.
Ok, after this step, I removed half of the fried ingredients into a bowl. Because I cook this for 3 of us, and 1 meal only. I keep the other half in freezer for later use.
Add in water, after the water boils, add in pineapple and simmer for about 5 minutes.
Add in salted sepat/perch fish and simmer for another 3-5 minutes. Do not cook the fish too long, else you can find lots of fish bones in the gravy.....that's not good , you'll choke the bones.... becareful.
Lastly add in coconut milk, salt , sugar and pepper to taste.
Dish up and serve.