500 g of fish cork,
1 tbsp lemon juice
½ tsp salt
3 tablespoons cooking oil
2 stalk of green onion, sliced 1 cm
3 pcs gombong cayenne pepper, sliced 1 cm
2 pcs salam leaves
2 cm galangal, crushed
1 cm ginger, crushed
½ tsp sugar
¼ tsp seasoning
Spices that are:
5 spring onions
3 cloves of garlic
½ tsp pepper
3 pcs heron / kluwek
How to Make:
Clean the fish belly cork, leather scales thoroughly, then cut into two parts in the middle of the fish body.
Marinate the fish with salt and lime juice. Let stand for 15 minutes, then wash.
Saute the spices that have been mashed, add bay leaves, galangal, and ginger.
Cook until fragrant. Enter the cayenne pepper, stir briefly. Add water, cook until boiling.
Put the fish, and cook until slightly thickened sauce.
Serve with a sprinkling of Cork Pucung green onion slices.