April 2014

Asam Rebus Ikan Patin

Show: Sajian   Chef: Chef Wan   Category: Main Course

Ease of Cooking: Moderate  


1 whole cat fish
8 pcs french bean
15 pcs dried chili
6-7 pcs onion
1 stalk lemongrass
1/2 tsp turmeric powder
1 pcs torch ginger bud
10 pcs vietnamese mint
1/2 inch belachan
4 tbs asam jawa juice
2 1/2 cup water
1/2 tsp salt


Descale the fish and cut. marinate by soaking in with asam jawa and salt

Saute dried chili. onion,

Bruise the lemongrass. Cut the torch ginger bud into 4 and pick the vietnamese leaves

Clean the fish and throw the water off

Stir fry the fish and stir in the spices and add in the asam jawa juice, water, salt and sugar. Cook for 10 to 15 mins

Once boiled, simmer and add in the torch ginger bud and vietnamese mint

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