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SEAFOOD
Fish, basa fillet
Prawns with tail
Mussels, green, 1/2 open

MARINATE
Seafood Paste
Lemon Juice
Salt, pepper, chicken stock
Oils

Kecap manis

KANGKUNG PLECING
Oils, frying
Onion
Garlic
Sambal tomat
Kangkung
Seasoning 1
Fish sauce
Chili & shallot sliced
Lemon wedges

GARNISH
Chili oils
Fried shallots
Coriander
Sambal matah

PROCEDURE:
GRILLED SEAFOOD
1. Marinate all seafood with: seafood paste, salt, pepper, chicken stock, lemon juice and oils
2. Leave it for 10 minutes.
3. Grill on the char while basting it with kecap manis,
grill until its cooked.
4. For Basa fillet, grill for 1/2 cooked, basting with kecap manis, take out from grill. Finish it under the salamander.
Second level on low heat fire.

PLECING KANGKUNG
1. Heat oil on wok, add onion, garlic, sambal tomat.
2. Add kangkung, stired well. Seasoning while it stired.
3. Squish lemon wedges and throw chili and slice shallots before its taken out from fire.
4. Place it onto plate nicely.

PS: Make sure that kangkung have to be crisp, not shogy or overcooked.

PLATTING STEPS

1. Kangkung

2. Fillet of Fish

3. Mussels

4. Prawns

5. Sambal Matah

6. Lemon wedges

7. Chili Oils

8. Coconut, Greated, Roasted

Served according to picture.

bD
Sydney MMXII