【材料】
咸鲈鱼4条（去鳞洗净）、椰浆头250毫升、黄梨 1⁄2 粒（去皮切瓣）、清水500毫升
【调味料】
白糖1汤匙、盐 1⁄2 茶匙或适量
【研磨香料】
小葱头10粒、蒜头2瓣、香茅2枝、蓝姜2公分（切片）、黄姜2公分、辣椒干8条（泡软）、峇拉煎1茶匙
【做法】
1. 把所有研磨材料放入电动搅拌机内搅拌成糊。（图1）
2. 起锅热油，把咸鱼煎熟。（图2）
3. 把研磨香料放入锅里加水煮至滚。（图3）
4. 加入椰浆、黄梨及咸鱼，转中小火焖煮25-30分钟。若太干可加水。（图4-6）
5. 调味后配白饭吃
【Ingredients】
4 pieces salted “ikan sepat”(washed & scales removed), 250 ml thick coconut milk, 1⁄2 pineapple(cut into
wedges), 500 ml water
【Seasonings】
1 tbsp sugar or to taste, 1⁄2 tsp salt or to taste
【Ground Spicepaste】
10 shallots, 2 cloves garlic, 2 stalks “serai”(sliced), 2 cm “lengkuas”(galangal, sliced), 2 cm “kunyit”
(skinned), 8 stalks dried chilies (soaked until soften), 1 tsp belachan
【Method】
1. Use an electric blender and blend all the spicepaste ingredients till smooth.(pic 1)
2. Heat some oil and pan fry the salted fish, set aside. (pic 2)
3. Boil spice paste in wok with water.(pic 3)
4. Add coconut milk, pineapple, salted fish & simmer over medium to low heat for 25-30 minutes. Add more water, should gravy dries up.(pic 4-6)
5. Adjust seasonings to taste & serve with steaming hot rice, to serve.
