Steamed Fish with Sambal (IKAN KUKUS)

Clean fish and separate head and spines (4 fillets).

Place the tuna on a flat plate. Sprinkle with lemon juice, then steam for 30 minutes. Remove and set aside.

To make the sambal: puree chili, hazelnut, onion, turmeric and sauté until fragrant. Add the sugar, salt and coconut milk powder.

Heat oil and sauté the spice paste. Stir in the chopped tomatoes.

Add lemongrass. Cook until desired consistency.

Add tuna to enough water to cover. Cook until boiling, then remove from heat.

Boil all vegetables boiled until cooked, remove and drain.

Serve fish topped with sambal sauce and vegetables.