WOKU IKAN DIBELANGA

Material: 

600 g (2 tail) goldfish cut in two parts 

3 stalks Serai finely chopped 
5 pieces of orange leaves finely chopped 
1 / 2 pieces of turmeric leaves finely chopped 
3 stalks chopped onion leaves 
1 handful of basil leaves 
Tomatoes cut 2 pieces 8 parts 
3 tablespoons lime leaves 
4 tablespoons oil for sauteing 

Spices are blended: 
10 red chilies sauce 
5 red chilies 
Shallots 7 fruit 
5 cm ginger 
2 tsp salt 

How to make: 
Heat oil and saute the blended ingredients until fragrant and then enter the lemon grass, lime leaves, turmeric leaves, scallions, stirring until fragrant aroma. 
Enter the carp, stir until the entire surface of the fish with the marinade terlumur. 
Place the basil leaves over the fish, then cover, continue cooking until the fish is cooked through, remove and serve.