Cheesy Carbonara Percik Kembung Fish

Ingredients

• 1 can(290g) Kimball Cheesy Carbonara Pasta Sauce
• 4 pcs Medium size kembung fish, cleaned
• 2 tsp Chili powder
• 2 tsp Salt
• 4 tbsp Cooking oil
• 2 pcs Tamarind slice (asam keping)

• 60g Shallots
• 2 cloves Garlic
• 6g Turmeric
• 2 pcs Lemongrass, sliced
• 2 nos Red chili, sliced
• ½ cup Coconut milk
• ¼ cup Water
• 2 tbsp Chili paste
• 2 tsp Tamarind paste
• 2 tsp Palm sugar

Method

1. Marinate the fish with salt and chili powder for 5 minutes. Heat the oil in a frying pan and fry the fish until golden brown and crispy. Set aside.
2. Place all the ingredients for blending into a food processor and blend to a fine paste.
3. Pour the paste into a frying pan and bring it to a boil. Lower the heat and cook until the oil rises to the surface. Add the tamarind slice and cook until the paste thickens.
4. Pour in Kimball Cheesy Carbonara Pasta Sauce and bring it to a boil.
5. Lastly, add the fried fish and gently toss until well combined. Dish up and serve.