Assam fish by Lena Lai

Blend 40 shallots, 8 cloves of garlic, 6 lemon grass n 2 bowls of dried chillies (boil n de-seed). Add 2 tsp of belacan paste.

Add 1/2 cup of oil n blend. I blend using Thermomix.

Take 8 tbsp of blended rempah n sauté till oil separate using low fire. The balance of paste, I added coriander, fennel n cumin n blend again for my curry rempah. I cook the curry rempah for 40 mins in my Thermomix. Can cook 3 chickens. I gave away some to a fern.

Add 1/4 cup of water (u can add more)add in tomatoes n cook for a min. Add in Assam water to the sourness tat u preferred. Sugar (in tbsp, abt 2 tbsp) n salt (abt 1 tsp). Please adjust seasoning to ur liking.

Toss in the okras n stir for awhile. Just to let the gravy coat on it. Do not cook it.

Line ur plate with banana leave n laksa leaves (daun kesum)

AF fish at 180 for 15 mins.

Put the fish n pour the gravy on top.

Cover with foil. I dun prefer the fish to sit on the foil for fear of foil residues ended up in the gravy. So I just wrap ard the plate. Send it to the oven for 20-25 mins at 160c (diff oven diff hotness). When almost ready, take off the foil, arrange onion onto the fish n bake for another 3 mins. Done n serve hot. Hubs was very pleased with the taste. I bet can match his mum standard d if not better