Directions

To Cook

1. Heat a non-stick pan on medium heat, sear eggplant in a single layer, 3 mins on each side until cooked through. Set aside.
2. Add 4 tbsp oil and fry shallots, garlic, ginger and lemongrass until caramelised.
3. Add galangal, chilli and turmeric powder, kaffir lime leaves, ABC Sweet Soy Sauce Kecap Manis, water and tamarind, bring to a boil. Add eggplant and simmer for 5 mins until sauce thickens. Set aside.
4. Heat another pan with 5 tbsp oil over high heat. Season fish with salt and pepper, pan fry for about 4 mins each side, skin side down first.
5. To serve, place fish on a plate and pour eggplant sauce over the fish. Serve with steamed rice.