Step 1

Blend all Ingredients B

Step 2

Bring a pot of water to boil, turn off the gas, insert the fish, blanch for 10 minutes, retrieve and drain the fish, set 1 liter of fish stock for later use

Step 3

Heat the wok, add Ingredients B, saute with low heat

Step 4

Add 2 tbsp of cooking oil, fry evenly until it turns reddish

Step 5

Add lemongrass, saute until the chili paste turn brownish

Step 6

Add 1 liter of fish stock, pineapple, tomato, daun kesum, fry evenly

Step 7

Add salt, sugar, ladies finger, ginger flower, tamarind juice, fry evenly for 3 minutes

Step 8

Add fish, cook for 3 minutes

Step 9

Plate it!