1 kuning fish (can be substituted with snapper)
400 g jasmine rice
6 g galangal (sliced)
6 g ginger (sliced)
10 dried chili (soaked in hot water until softened)
7 shallots (3 sliced)
4 cloves garlic
4 candlenut
3 stalk lemongrass (1 bruised & 2 sliced)
40 g torch ginger (julienned)
4 kaffir lime leaf
2 tbsp blue pea flower (soaked for 5 minutes in 4 tbsp hot water)
15 pcs laksa leaves (chopped)
1 tbsp dried shrimp (soaked in hot water for 5 minutes & drain)
1 tbsp desiccated coconut (toasted)
40 g belacan
40 g bean sprouts (blanched)
1 salted egg (substitute with fried egg, sunny side up)
12 pcs shrimp cracker
3 tbsp white sugar
1 tbsp salt
800 ml water
vegetable oil
| The rice can also be cooked with plain white rice or rice cooked using turmeric. Not necessary to use the dried red chillyfor the ‘sambal
Ladle curry sauce onto your serving dish and gently place the fish on the top of the curry sauce. Pack the blue rice into a rice bowl and flip it over into your serving plate to create a nice round shape. Place flaked fish, shrimp crackers, blanched bean sprouts, halved salted egg and torch gingersalad around the rice. Top off the rice with 1 tbsp spice paste. Serve hot.