Ingredients

5 average-sized slices of parang
1-2 sticks lemongrass
2-3 tbsp cili boh
3-4 pips garlic
3 candlenuts
5-6 small onions
13mm ginger
26mm turmeric
26mm belacan
Tamarind juice
Salt and sugar to taste
1/3 cup oil (to tumis)
Daun kesum (optional)

Method
1. Mash lemongrass lightly. Blend garlic, ginger, onions, candlenut, belacan and turmeric together.

2. Heat up oil in pot, throw in blended items and lemon grass. Stir-fry till fragrant (about four minutes).

3. Add in cili boh, then tamarind juice (just enough to cover the fish). Add in sugar and salt to taste.

4. When the gravy is bubbling, throw in pieces of fish. Add daun kesum (optional). The dish will be ready in about 20 minutes.