450g fillet of red snapper or jenahak steaks

150g red onion

50g garlic

100g dried chilli paste

100g fresh red chilli paste

50g dried shrimp

100g ginger flower (bunga kantan)

6 stalks lemongrass, lightly beaten

100g fresh pineapple, blended

200g clear fish stock

50g MARIGOLD Evaporated Filled Milk

50g lime juice                   

Pinch of salt

Pinch of white pepper

Pinch of ikan bilis seasoning


  1. Blend garlic, ginger, red chili, chili padi, red onion into a paste.
  2. Heat oil in a pan and sauté the blended ingredients well.
  3. At this point, add beaten lemongrass to the pan of ingredients.
  4. Add in ginger flower, the blended pineapple and lime juice.
  5. Sauté until aromatic and add the jenahak or red snapper pieces.
  6. Add in fish stock and MARIGOLD Evaporated Filled Milk and simmer gently until the sauce thickens and the fish is cooked.
Prep time: 30 minutes
Cooking time: 40 minutes
Serves: 4