腌杨桃酸椰浆鱼Masak Lemak ikan with belimbing

腌杨桃酸材料：
杨桃20粒（去蒂洗净）、白醋100毫升、白糖50克、盐1茶匙

腌杨桃酸做法：
把所有材料混合后装瓶，隔夜即成。（图1）

材料：
清水1杯、椰浆2杯、鱼柳2片（约500克）、杨桃酸10-12个（剖半）

研磨香料：
红辣椒2条、指天椒5-6条、黄姜2公分（去皮切片）、葱头5粒、盐1茶匙或适量、白糖1茶匙

做法：
1.把研磨材料和椰浆及水煮至滚，转小火焖10分钟后加入杨桃酸。
2.加入鱼肉，煮5分钟至鱼熟。
3.配白饭吃。

PICKLED ‘BELIMBING’ CARAMBOLA：
20 belimbing (washed & discard any brown stems), 100ml vinegar, 50g sugar, 1 tsp salt

METHOD:
Combine all ingredients & pack into a jar. Leave overnight before using. (pic 1)

INGREDIENTS:
1 cup water, 2 cups coconut milk, 2 fish steaks (500g), 10-12 pickled carambola (halved lengthwise)

FINELY GROUND SPICE PASTE:
2 fresh red chilles, 5-6 bird’s eye chillies, 2cm fresh turmeric root (skinned & sliced), 5 shallots, 1 tsp salt/to taste, 1 tsp sugar

METHOD:
1.Bring finely grounded spice paste, coconut milk & water to a boil, lower heat & simmer for 10 minutes, adding in pickled carambola.
2.Add in fish & cook for 5 minutes of until fish is tender.
3.Serve with steaming white rice.