stewed fish in a light sour sauce
850 gr ikan milkfish (milkfish, otherwise salmon)
3 belimbing wuluh (star fruit)
2 cm jahe
1 1/2 tsp salt
1 tsp palm sugar
550 ml of water
2 tablespoons oil
3 cloves garlic
1 cm kunyit
Cut the fish into 8 pieces and the belimbing into thin slices. Pound or grind the ingredients for the bumbu fine into a paste.
Heat in a pan the oil and fry the paste with the jahe for 4 minutes. Add the belimbing and water and bring to a boil. Then add the fish, the salt and palm sugar and cook gently until tender.