Slow-cooked fish with a Bangbang sauce (seasoned with spices)

Ingredients

• 4 to 6 cleaned river fish
• 1 bambangan (pulp and skin, macerated)
• 1 to 2 pieces of asam keping (dried tamarind), or sufficient amount of asam kandang
• a generous amount of salt, to taste
• a little ground turmeric or fresh turmeric
• Turmeric leaves (to line the bottom of the pot)
• water, just enough to cover the fish

Line the bottom of a casserole with turmeric leaves, then place the fish on top, followed by the pulp and skin of the bambangan fruit.

Add the salt, asam keping, and, if you like, a little turmeric.

Pour: Pour until the water just covers the fish.

Let the mixture simmer over low heat for 1 to 2 hours, until the water has almost evaporated and the sauce has thickened.

Let it cool completely and store it: this dish can be kept in the refrigerator for several days.