MILKFISH SEASONING PICKLE

INGREDIENTS:
2 milkfish (400 grams), cut into 3 parts
2 tablespoons lime juice and 1 / 2 tsp salt
oil for frying
2 pieces of cucumber, seeded, cut into matchsticks
2 carrots, peeled, cut into matchsticks
15 grains of red onion, peeled
3 large red chilies
20 pieces of red chili sauce
2 stalks lemongrass, crushed
5 lime leaves
250 ml of water
Cook 2 tablespoons vinegar
1 / 2 teaspoon salt and 1 / 4 teaspoon pepper
2 tsp instant chicken-flavored bouillon powder
puree:
3 grains of red onion
3 cloves garlic
5 grains of toasted hazelnut
6 cm turmeric, roasted
1 tablespoon granulated sugar

HOW TO MAKE:

1. Clean milkfish, wash and then coat with lime juice and salt, let stand for 10 minutes.
2. Heat oil, milkfish fry until cooked, remove and set aside.
3. Heat a little oil, saute ground spices until fragrant, put lemon grass, leaves oranges, water, vinegar, cooking, salt, and pepper, bring to a boil.
4. After boiling and the sauce is absorbed, enter the carrots, cucumbers, red peppers, cayenne pepper, red onion, and chicken-flavored instant bouillon powder, and cook briefly. Enter milkfish fry, stir, remove from heat.
5. Serve warm with white rice

For: 4 people