INGREDIENTS:
1 small snapper, cleaned and gutted
100 g sambal paste
2 asam keping
50 g coconut cream
30 g water
2 tbsp palm oil
salt and pepper
METHOD:
1. In a saucepan. saute sambal paste with palm oil, then add in 50 g coconut cream and continue cooking until the oil splits.
2. Add in water and red snapper. Simmer until fish is cooked.
3. Add coconut cream, then season to taste with salt and white pepper.
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