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Posted on 10/8/2013, 12:37 pm

Besides fitting milkfish made ​​you make stew boiled milkfish try. Savory flavors of milk fish is different though many thorns. Fried or milkfish presto first to make it easier to enjoy it.


the ingridients:
2 tail banding, cut in 3 parts
1 teaspoon lemon juice
1/2 teaspoon salt
5 grains of red onion, thinly sliced
3 cloves garlic, thinly sliced
3 bay leaves
2 stalks lemongrass, crushed
3 pieces of cloves
1 tomato, cut into pieces
5 tablespoons soy sauce
3/4 teaspoon salt
1/4 teaspoon ground pepper
500 ml of water
2 tablespoons oil for sauteing

Subtle Seasonings:
4 cloves garlic
4 cm ginger
2 teaspoons coriander
1/2 teaspoon cumin

How to make:

* Marinate milkfish with salt and lime. Let stand 20 minutes. Fry in oil heated to skin
* Heat the oil. Saute onion, garlic, and spices, bay leaves, lemongrass, and clove until fragrant. Add the tomatoes. Stir wilted.
* Enter the banding. Stir well. Add soy sauce, salt, and pepper. Stir well.
* Pour a little water. Cook until soft and thick gravy.

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