• 30 g Dried chillis • 10 g Chilli Padi • 2 stalks Lemongrass • 10 g Yellow ginger • 20 g shallots • 30 g garlic • 20 g Buah Keras • 20 g Lengkuas • 20 g Ginger • 25 g Toasted Belacan Powder • 1 tsp Salt • 30 g Sugar • 1 stalk Ginger flower • 60 g Asian Pulp • 700 ml Water • 600 g Batam fish • 80 g Onion • 80 g Tomato • 80 g Pineapple • 80 g Lady fingers • 60 g Brinjal • 3 pcs Green chillies

1. Mix C well, strain, and set aside. Marinate fish with 1 tsp salt and set aside.
2. Blend A in a food processor until fine. Heat 3 tbsp oil in the Instant Pot inner pot using the Saute function. Stir fry A until aromatic, add in B stir-fry a while. Cancel saute mode.
3. Pour C into the inner pot and mix well. Follow by onions, tomato, and pineapple,
4. Add the lady fingers, brinjal & green chillies. Place fish on top of the vegetables. Cover with the lid. Select steam mode on Low Pressure for 5 mins. Quick release pressure when done cooking.