🐟 Ingredients
8 pcs galunggong fillet
6 large gabi leaves (separate the leaves from the stems; cut stems into 1–2 inches)
50g ginger, sliced into strips
6 cloves garlic, minced
1 medium onion, sliced
500 ml coconut milk
Salt and pepper to taste
Red chili for spice and garnish
🥥 Procedure
1. Layer two gabi leaves, place 2 pieces of galunggong fillet with some stems in the center, then wrap them neatly. Repeat the process for the remaining fish.
2. In a pan, sauté ginger, garlic, and onion until fragrant. Add 2 pieces of galunggong and sauté lightly to enhance the flavor. Then, add 1 or 2 pcs of chili.
3. Layer the wrapped gabi leaves on top of the sautéed ingredients.
4. Pour in the coconut milk and season with salt and pepper.
5. Lower the heat, cover, and let it simmer gently until the coconut milk reduces and natural oil starts to come out.
6. Garnish with sliced red chili before serving.
