Slow-cooked Sabah fish with spices

Ingredients

• 5 to 7 freshwater fish (tilapia, bass, or another type), cleaned
• 1 handful of takob-akob, rinsed and squeezed to remove the water
• 1 to 2 slices of asam keping
• Large salt, to your liking
• A little ground turmeric or fresh turmeric
• Turmeric leaves, cut into pieces
• water, in sufficient quantity to cover
• finely chopped onion and ginger

Place the fish and the takob-akob in a clay pot or a regular pot.

Add the asam keping, salt, and turmeric.

Add the finely chopped onion and ginger.

Pour: Add water until the ingredients are covered.

Cook over low heat until boiling, allowing the flavors to meld together.

Add the turmeric leaves.

As soon as the broth starts to simmer, let it cool down before serving.