Preparation Time
10 minutes
Cooking Time
20 minutes
Serving Size
4-5 pax
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
- 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.
- Place all the ingredients for blending into a food processor and blend to a fine paste.
- 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.
- Pour in Kimball Cheesy Carbonara Pasta Sauce and bring it to a boil.
- Lastly, add the fried fish and gently toss until well combined. Dish up and serve.
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