Fish in Spicy Tamarind Sauce (Asam Pedas) - It turned out very good but i think i could have cooked it a little longer.. Today I am sharing this Fish in Spicy Tamarind Sauce (Asam Pedas)! A quick and easy dinner that is ready in under 20 minutes!
You can cook Fish in Spicy Tamarind Sauce (Asam Pedas) with 23 Ingredients and 5 steps. See the following guide!
Ingredients for Fish in Spicy Tamarind Sauce (Asam Pedas):
- 2 pc Sea Bass Fillet (240 g) or Mackerel.
- 1/2 tsp Salt (marinate).
- Sambal Paste (blend well).
- 20 g Dried Chilli (deseed, rehydrated).
- 40 g Shallots.
- 20 g Garlic.
- 20 g Ginger Root.
- 20 g Galangal Root.
- 20 g Turmeric Root.
- 20 g Lemongrass Stalk (white part).
- 20 g Fermented Shrimp Paste (Belacan).
- Other Ingredients;.
- 2 Tbsp Tamarind Pulp (soaked in 1 cup water, deseeded).
- 10 Sprigs Vietnamese Mint (Daun Kesum).
- 2 stalk Ginger Flower (sliced half).
- 2 stalk Lemongrass (bruised).
- 2 pc Tomatoes (quartered).
- 100 g Okra (Bendi).
- 1 Tbsp Fenugreek (Halba).
- 1 Tbsp Sugar.
- 3 Tbsp Cooking Oil.
- 2 cup Water.
- as needed Salt (to season).
Step by step how to cook Fish in Spicy Tamarind Sauce (Asam Pedas):
- MARINATE; Salt the fish and set it aside..
- COOK THE PASTE; Heat 3 Tbsp of Cooking Oil until hot. Stir fry the Fenugreek for 5 seconds ONLY and immediately pour in the Sambal Paste. Mix well and cook the paste until the oil separates..
- TAMARIND; once the oil separates, add in the Tamarind juice, Water, Lemongrass, Ginger Flower, Vietnamese Mint, Sugar, Tomatoes and Okra. Mix well, bring it to a boil, cover with a lid and let it cook for 5 minutes..
- POACH THE FISH; After 5 minutes, turn down the heat to a simmer. DISCARD the Vietnamese Mint, Ginger Flower and Lemongrass. Add in the fish (skin side down) and cover with a lid. Poach the fish for 5 minutes..
- GRAVY; After 5 minutes, season the gravy with Salt if necessary. You can also REDUCE the gravy to a thicker consistency by continuing to cook, but REMOVE the fish first. Serve with rice..