Buffalo Cookware Required: Preparation Time: Cooking Time:	40cm Wok About 10 minutes About 8 to 10 minutes
Tip On Main Ingredient:
** Choose the shark fish that is fresh and bigger, as the meat of bigger shark fish is more succulent
Ingredients:
2 slices of big shark fish (around 600g) 1 big tomato (around 200g), peeled. cut into pieces and cored 1 small Japanese cucumber, rinsed and wedged 30g Asam paste, mixed with 250ml warm water and filtrate with filter
Pounded Ingredients:
3 small green chilli 3 small red chilli 20g garlic, peeled 1 tablespoon dried shrimps, soaked 2 red onions 1 tablespoon Daun Kesun, chopped
Seasoning:
1 teaspoon soy sauce 1/2 teaspoon salt 1 tablespoon coconut candy, chopped 1/2 teaspoon dried fish powder
Steps:
Prepare all the ingredients. Preheat the wok for 1 minute with medium-high heat (induction heat level 5), pour in 100ml oil. When the oil is hot, put in sectioned fish and turn to medium-low heat, with the cover on for 2 minutes. Then turn the fish and fry the other side for 2 minutes. Dish out the fish. Put in the pounded ingredients in the same oil and saute until fragrant. Pour in Asam paste and seasoning. After boiling, put in the fish to cook until the gravy is slightly absorbed. Add in cucumber and tomato to cook until done. Ready to serve.