A white-tail snapper, weighing 750 grams
1 tablespoon lime juice and 1 teaspoon salt
1.5 liters of water
3 stalks lemongrass, crushed
3 cm ginger, crushed
3 cm galangal, crushed
5 lime leaves
1 pandan leaf, chopped
2 tsp salt and 1 teaspoon pepper
3 large red chilies, sliced
2 large green chilies, sliced
8 cloves red onion, sliced
5 cloves garlic, sliced
6 pieces tomatoes, diced
3 tablespoons lime juice
2 bunches basil leaves
20 pieces of red chili sauce and 2 red tomatoes, sliced
1. Siangi white snapper, cut into 3 parts, wash clean. Sprinkle with water lime and salt, let stand for 10 minutes. Rinse again and drain.
2. Boil water, put lemon grass, ginger, galangal, lime leaves, pandan, salt and pepper.
3. After boiling, put a white snapper, red onion, garlic, red and green chili peppers, and cook until soft fish.
4. Insert the lime juice, basil and cayenne pepper and tomatoes, stir well, cook briefly and remove from heat. Serve warm.
Serve for 4 persons