Usually, milkfish is processed by frying or pressure cooking. This time, let's make a dish that has a fresh taste, namely asem-asem. This menu is a processed milkfish cooked with a savory and fresh broth seasoning. Not only appetizing, but it also gives a refreshing aroma with a distinctive flavor.

Heat the oil, sauté the garlic and shallots until fragrant. Add galangal, ginger, turmeric, bay leaves, and lemongrass. Sauté briefly. Add water and salt, stir well and cook until boiling. Add milkfish, tomatoes, and chili. Cook until the fish is cooked. Adjust the taste. Ready to serve.

How to Make: Coat the milkfish with lime juice, set aside. Heat the oil, sauté the ground spices until fragrant. Boil water in a pot, add the sautéed ground spices. Add bird's eye chili, red chili, tamarind, soy sauce, and powdered broth. Stir well and cook until boiling. Add the milkfish and tomatoes, cook until the milkfish is cooked and the liquid reduces. Add basil leaves, cook briefly. Ready to serve.