Masak Ikan Dibotoh

Material:

Snapper Fish 500 grams / fish bawal cut 

100 grams of young cassava leaves are boiled and cut into pieces 
75 grams of leaves cut mangkokan 
50 g basil leaves 
Taro leaves 50 grams / white taro boiled and cut into pieces 
3 stalks Lemongrass cut 
5 pieces of orange leaves 
Carambola fruit vegetable 7th round cut 
Santan 1000 ml dilute 

Spices are blended: 
4 cloves garlic 
5 pieces of red onion 
Turmeric 3 cm 
2 slices ginger 
5 red chilies 
5 points Kemiri 

How to make: 
Heat coconut milk until boiling liquid enter the fish, blended spices, lemon grass until half-cooked fish. 
Then enter all the ingredients, reduce the heat, leave until all are cooked.