Abing kakap, filetes de pescado picantes guisados

Abing KakapSpicy stewed fish fillets Bahan-bahan:ingredients:500 g snapper fillets1 tbsp lime juice300 ml thick coconut milk (kental)500 ml thin coconut milk (encer)3 tbsp grated coconut, toasted1 tbsp tamarind water2 salam leaves2 cm lengkuas/laos/galangal1 lemongrass 1/2 tsp salt1/2 tsp palm sugaroil Haluskan:bumbu:7 shallots5 cloves garlic3 kemiri nuts, roasted1/2 tsp ketumbar, roasted2 cm jahe/ginger9 dried red lomboks, soaked Cara membuat:preparation:Rub the fish with the lime juice and salt and let it marinate for 15 minutes. Rinse afterwards. Cut the fillets into pieces. Puree the coconut. Pound or grind the ingredients for the bumbu into a fine paste.Heat some oil in a pan and sauté the bumbu together with the salam, serai, and lengkuas for 5 minutes. Then add the grated coconut and the thin coconut milk and bring to a boil while stirring.Then add the fish, the asam water, and the palm sugar and continue cooking over low heat. Next, add the thick coconut milk and cook until done and the sauce has thickened. Serve.