250 gr of catfish 2 leaves leaves greetings lemon leaves 1 lemongrass leaves, thinly sliced and sliced Spices: 6 cloves garlic 4 red onion 1 tsp coriander 1/2 segment of kunyitgaram to taste
Steamed catfish with a pinch of salt. Separate with skin and prick. Ulek until smooth. Brush the spices finely until fragrant, enter the bay leaf, lime leaves and lemongrass, stir-fry until the seasoning is cooked. Enter the catfish and stir well with the spices. Sangsrai continues until the fish is dry, it is better if roasted on a frying pan that is not sticky.
