Fish stewed with limau, a Malaysian citrus fruit
A dish of soft-water fish, simmered for two hours with sour limousin, turmeric, and coarse salt, until the broth is almost reduced.
Pinesakan au limposu is a traditional dish made with freshwater fish, cooked very slowly with dried acidic fruit and turmeric. The fish becomes tender and infused with flavors, and the dish can be kept for a few days.
Ingredients and directions
- Prep time15 min
- Cook time2 hr
- Resting20 min
- Total2 hr 35 min
- DifficultyEasy
- Cooking methodnibbling
- Gluten-free
- Low lactose
Ingredients
people
Directions
- Clean the fish and remove any guts. Cut them in half if they are large. ≈ 8 min
- Place the fish in a pot with the limousin, salt, and turmeric. ≈ 3 min
- Pour: Add water until it covers the fish. ≈ 3 min
- Cover the pot and let it simmer over low heat for 1 hour 30 minutes to 2 hours.
- Continue cooking until the broth is almost evaporated, the fish is tender, and the flavors have melded together.
- Allow the dish to cool completely before storing it. It can be kept in the refrigerator for 2 to 3 days, even without refrigeration.
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