Q's Asam Pedas Ikan Pari (Sting Ray)



Ingredients

600 gm Fish (Stingray, Patin, Squid)

50 gm Shallot blend

20 gm Garlic blend

30 gm Lemon Grass blend

50 gm Chili blend

200 ml Asam Water

100 gm Brinjal small cut half

2 tbsp Cooking Oil

Salt and Sugar to taste

Method

1.      Heat wok with oil

2.      Add blended shallot, garlic, lemon grass& Chili and continue to fry until aromatic.

3.      Add Asam water and bring to a boil.

4.      Add in Fish and Brinjal

5.      Cook until Fish and Brinjal cook

6.      Add seasoning and stir well

7.      Dish out and serve hot