Ingredients:

• 1 (850g) Carp
• 10 Stalks Lemon grass, bruised
• 2 Pink ginger buds, each cut into 2-4 pieces
• 3 pieces Asam gelugur
• 5 Cup leaves, coarsely sliced
• 10 stalks Chinese chives
• 1 tablespoon Tamarind, soaked in 250cc water, squeeze the pulp and strain the juice
• Salt and lime juice to taste

Finely Pounded Spices Into Paste:

• 10 Red chilies
• 1 tablespoon Szechwan pepper
• 7 Candlenuts, roasted
• 2 teaspoons Chopped ginger
• 2 teaspoons Chopped turmeric
• 1 tablespoon Chopped young galangal
• 10 Shallots
• 3 cloves Garlic
• 2 teaspoons Salt

How To:

• Clean the fish and remove scales, entrails, gills and fins.
• Wash and drain.
• Rub fish with salt and lime juice, and let it stand for 10 minutes.
• Stuff the fish with some of the ground spices, lemon grass and pink ginger buds.
• Rub the whole fish with remaining ground spices.
• Put the fish, asam gelugur, cup leaves and Chinese chives in a pan and pour tamarind juice.
• Simmer uncovered until the fish is cooked and the gravy has thickened.
• During cooking, you may also add 15 whole string beans or 250 grams sour bamboo shoots if preferred.