Team Fish (Ikan Tim) :
- 2 Tail of fish kerapu, heavy 400 gr, mow
- 2 tablespoon of orangeade lime and 1 teaspoon salt
- 1 bar of onion leaf, crosscut 6 cm, smooth iris
- 2 cm ginger slice with the smooth match form
- 1 big red pepper fruit, slice to manipulate
For the Immersion of
- 50 briny cc ketchup [of] japan
- 2 tablespoon cooking oil
- 5 briny tablespoon ketchup
- 1 tablespoon sauce oyster
- 1 teaspoon salt
- 1 / 2 teaspoon pepper powder
- 1 tablespoon of oil sesame
- 5 garlic fang, chop up
- 1 teaspoon ginger grat
For the Complement of
- coriander leaf
Way of Making
- Smear the fish with the orangeade of lime and salt, hushed [by] during 10 minute, wash out to return and leak
- Make the immersion flavour: heating cooking oil with sesame oil, fry garlic till make fragrance, lift with oil of[is rest of frying, mixe with the briny ketchup, sauce oyster, ginger, salt, and pepper, swirl to flatten. Smear the fish with the immersion flavour and hushed [by] during 30 minute.
- Prepare the heat resistant dish, put the fish with its immersion flavour, spreading with the slice of onion leaf, ginger, and chili. Steam during 15 minute or matured till, lift. Present warmness.
