Easy Recipe: Appetizing Fish in Spicy Tamarind Sauce (Asam Pedas)

Fish in Spicy Tamarind Sauce (Asam Pedas).

Fish in Spicy Tamarind Sauce (Asam Pedas) You can cook Fish in Spicy Tamarind Sauce (Asam Pedas) using 23 simple ingredients and 5 easy steps. Here is how you cook it.

Ingredients of Fish in Spicy Tamarind Sauce (Asam Pedas)

  1. You need 2 pc of Sea Bass Fillet (240 g) or Mackerel.
  2. It’s 1/2 tsp of Salt (marinate).
  3. Prepare of Sambal Paste (blend well).
  4. It’s 20 g of Dried Chilli (deseed, rehydrated).
  5. You need 40 g of Shallots.
  6. It’s 20 g of Garlic.
  7. You need 20 g of Ginger Root.
  8. It’s 20 g of Galangal Root.
  9. It’s 20 g of Turmeric Root.
  10. Prepare 20 g of Lemongrass Stalk (white part).
  11. Prepare 20 g of Fermented Shrimp Paste (Belacan).
  12. It’s of Other Ingredients;.
  13. It’s 2 Tbsp of Tamarind Pulp (soaked in 1 cup water, deseeded).
  14. It’s 10 Sprigs of Vietnamese Mint (Daun Kesum).
  15. You need 2 stalk of Ginger Flower (sliced half).
  16. It’s 2 stalk of Lemongrass (bruised).
  17. It’s 2 pc of Tomatoes (quartered).
  18. Prepare 100 g of Okra (Bendi).
  19. Prepare 1 Tbsp of Fenugreek (Halba).
  20. It’s 1 Tbsp of Sugar.
  21. You need 3 Tbsp of Cooking Oil.
  22. You need 2 cup of Water.
  23. You need as needed of Salt (to season).

Fish in Spicy Tamarind Sauce (Asam Pedas) step by step

  1. MARINATE; Salt the fish and set it aside..
  2. 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..
  3. 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..
  4. 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..
  5. 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..