Material
- Basa fish stomach: 250gr
- Pickles: 500gr
- Dried onions, scallions, garlic, chili, ginger, scallions, laksa leaves, salt, pepper, seasoning powder, vinegar, white wine
Making
Step 1: For basa fish stomach does not smell fishy, you need to squeeze with a little salt, vinegar or white wine. After that, wash thoroughly with clean water and drain the basket.
Step 2: Sauerkraut is washed, drained. If you want a more delicious dish, you should choose a lot of stalks that will be crispy and delicious.
Step 3: Dried onion, peeled garlic, pounded. Ginger peeled, washed, crushed, chopped. Scallions, lettuce picked and washed then chopped. Chili washed, sliced (may not give chili, depending on the taste of the family).
Step 4: North pan on the stove, hot oil to dry onions, garlic and non-aromatic. Then fry the fish stomach. When you see the stomach of the hunted fish, season with a little salt, stir. Put the stomach of the fish on a separate plate.
Step 5: Add spoon of cooking oil, add sauerkraut to fry, season with a little seasoning. Ripe melon, infused spices, then put the basa fish back into the pan, stir well, season to taste.
Continue to add ginger, chili, green onions and laksa leaves to stir.
Then turn off the heat, stir the stomach of the fish into a plate, sprinkle some pepper on it.