Fish stew

ingredients

2 cloves garlic, peeled and crushed

2 cm turmeric, roasted, peeled, mashed

1 tsp salt

1 tbsp lemon juice

1 whole (750 g) fish fillet, wash, cut into 6 sections

Oil for frying

8 grains of red onion, peeled and thinly sliced

100 g chopped shrimp

2 stalks scallion, white part, thinly sliced

10 pieces of red chili, sliced ​​thin oblique

2 tablespoons soy sauce

2 cm galangal, crushed

2 cm ginger, crushed

1 tsp brown sugar comb

2 bay leaves

750 ml of water

200 g veal shanks, wash, cut into pieces 2 cm

2 pieces of red tomatoes, cut lengthwise 4 parts

Seasonings, puree:

1 tsp pepper grain, toasted

4 cloves garlic, peeled

1 tsp salt

How to make:

Mix the garlic, turmeric, salt, and lemon juice. Stir well. Marinate the fish pieces with the garlic mixture until blended. Let stand for 10 minutes until the flavors mingle.

Heat oil and fry the fish until golden and cooked through. Remove and drain. Set aside.

Reheat the remaining 3 tablespoons oil to fry fish, saute onion until fragrant. Enter the spices, fry again until seasonings cooked.

Enter the shrimp, scallion, chili sauce, soy sauce, galangal, ginger, brown sugar, and bay leaves. Stir until the prawns change color.

Pour the water, enter the marrow. Stir well, and cook until water perebusnya marrow mature and a half section.

ADD tomatoes and fried fish. Cook over low heat for 15 minutes until the flavors mingle and cooked, lift. Serve hot.

Serves 6