Tankfully Fresh Recipes - Kembong in Fragrant Rempah Thick Coconut Broth

Cooking time!

1. Cut the long beans and carrots into sticks and chop a handful of dried shrimps, set aside.

2. To make the rempah, add all of the prepared rempah ingredients (excluding the oil, lemongrass and seasoning) in the food processor and process till it's slightly smooth.

3. It is alright if the rempah is slightly chunky. (If your processor is not as strong, you can add abit of the oil to aid the blending).

4. In a hot pot at medium heat, add the oil and fry the rempah with the lemongrass and the chopped dried prawns.

5. Turn down the fire to low and stir the rempah.

6. Cook until you see the rempah splitting with the oil and slightly darker in colour.

7. At this stage, add the water and coconut cream. Throw in the pandan and carrots, and stir till it's well combined. Simmer on low heat.

8. Add the fish sauce and palm sugar into the broth and adjust as desired.

9. Season the fish with salt and sugar and set aside for at least 15-20 min.

10. Allow it to cook for 3-4 minutes before flipping it to the other side.

11. Cook for another 2-3 minutes or until the fish is cooked through.

12. Add the long beans into the simmering broth along with the cashew nuts.

13. Remove the pandan and lemongrass before platting the fish.

14. On a plate, put the fish down carefully with the ready-to-eat soybean rolls.

15. Spoon the hot broth over the fish and rolls with the veg. 16. Garnish with more crushed cashew.