Ingredients:
| 200 g | Fish fillet |
| 80 g | Thick coconut milk |
| 2 | Eggs, lightly beaten |
| 6 pieces | Kaffir lime leaf, finely cut |
| 1 tsp | TUMIX® Ikan Bilis (Anchovy)Seasoning |
| 3 dashes of | AJI-NO-MOTO® |
| 1 tsp | Fish sauce |
| 1 stalk | Lemon grass } ground |
| 8 | Shallot } ground |
| 1 tsp | Belacan } ground |
| 1 thumb size | Turmeric root } ground |
| 5 fresh | Red chilli } ground |
Method
- Coarsely chop the fish fillet.
- In a large bowl, mix all the ingredients together to a paste.
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