| INGREDIENTS: |
| 1. 300g spanish mackeral fish meat |
| 2. 160ml coconut cream |
| 3. 100ml water |
| Seasoning: |
| 1. 2 tablespoon of corn flour |
| 2. 2 tablespoon of curry powder |
| 3. 1 teaspoon of turmeric powder |
| 4. 2 tablespoon blend chili paste (can be homemade or store bought) |
| 5. 1 1/4 teaspoon of salt |
| 6. 1 teaspoon of sugar |
| 7. 1 1/2 teaspoon of minced garlic |
| 8. 1 1/2 teaspoon of minced shallot |
| METHODS: |
| 1. Remove the fish meat from the bone. |
| 2. Set aside 100g of fish meat. |
| 3. Then, add coconut cream and 200g of fish meat into a blender/food processor. Blend into a smooth paste (as shown in photo below). |
| 4. Scrap the fish paste out into a mixing bowl. Add in all the seasonings. Mix well. |
| 5. Add in the 100g of fish meat that you have set aside earlier. |
| 6. Then add in 100ml of water. Mix into a paste. |
| 7. If you are making it for the first time, to check the taste and texture, take a small spoonful and pan fried it. If the taste and texture suits you, it is done. If not, adjust the taste or add water to adjust the texture. |
| 8. At this point, you can pack them into separate serving. Keep them in fridge if you will be eating them in 1-2 days. Otherwise packed into small servings and freeze them. |
| 9. Enjoy it steamed or pan fried. |
PHOTOS (for illustration only):
