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Thursday, January 6, 2011

Kerabu Ikan kembong

Red chilis contain high amounts of vitamin C and carotene (provitamin A). They are very high in potassium, magnesium, and iron. Their high vitamin C content can also substantially increase the uptake of non-heme iron from other ingredients in a meal.

Mint leaves was originally used as a medicinal herb to treat stomach ache and chest pains, and it is commonly used in the form of tea as a home remedy to help alleviate stomach pain.

Shallots are extensively cultivated for use in fresh cooking, in addition to being pickled. Finely sliced deep-fried shallots are used as a condiment in Asian cuisine.

Ingredient A
3 “kembong” fish (or 500g )  |  some mint leaves

Ingredient B
60g shallot (shredded)  |  20g garlic (minced)  |  1 red chili (minced)  |
6 chili padi (minced)  |  3-4 calamansi lime (juiced)  |  2 tablespoon sugar  |
1 tablespoon white vinegar  |  1 teaspoon fish sauce  |

Rinse the kembong fish and steam for 6 minutes. leave it cool
and boneless, set aside.

combine all ingredient B.

add in fish fillet and mix well. keep into fridge for atlest 2 hours
even better if keep it over night.


  1. thanks Jason, remember i told you last year and it happen now :D

  2. love it so much,gotta print this recipe out.

  3. ivy sew http://simplybeautifulhealthyliving.blogspot.comJuly 28, 2013 at 11:41 PM

    Boon, this kerabu ikan kembong is so beautiful, tempting and appetizing :)

    1. Thanks, Ivy! you should have give it a try! it is really yummy, and most important things is very healthy! a part of the fish, all the ingredient are raw, even the fish is just steamed. So, trust me... in fact you can change the ikan kembong to others fish you like. Cheers... Ivy :D