stewed seasoned fish in sauce
800 gr (4) ikan mas, otherwise carp
1 lime, juice
600 ml of water
2 serai / sereh / lemongrass
1 kunyit leaf
2 cm lengkuas / galangal / laos
6 jeruk purut leaves
1 tsp salt
1/2 tsp palm sugar
1 asam kandis
10 long/snake beans
5 cloves of garlic
15 red cabai keriting (curly cayenne pepper)
3 cm kunyit
Clean the fish and remove the scales, gills and intestines and rub it in with the lime juice and let it rest for 15 minutes. Cut the beans into pieces. Pound or grind the ingredients for the bumbu into a paste.
Heat the water in a pan together with the bumbu, the serai, the kunyit leaf, the laos, the salt and the palm sugar and bring to the boil. Then add the asam kandis and the beans and continue to cook over low heat.
Then add the fish and cook the fish until done and until the sauce has thickened.