Asam Pedas Fish (Assam Fish - Spicy and Sour Tamarind)
Asam Pedas Fish (also known as Assam Fish) is a staple across Singapore and Malaysia, perfectly balance with spicy and sour notes.
Ingredients
- 6 tbsp olive oil
- 3 red chilli
- 3 shallots diced
- 6 onions minced or diced
- 3 tsp turmeric powder
- 1 handful daun kesom laksa leaves
- 4 tsp salt
- 2 cups water
- 1.5 kg ikan merah (red snappers) depends on no. of pax
- 1 packet lady's fingers
- 100 ml asam jawa seedless tamarind
Instructions
- Blend cut red chillies and shallots. Once blended, heat up a large wok with oil and add the blend to the oil. Let it cook for about 2 minutes.
- Add minced onions, homemade dried chilli paste and turmeric powder into the mix and stir well. Let it cook for another 5 minutes.
- Next, add daun kesom and salt then mix them well. Add water to create the gravy and let it cook for another 5 minutes.
- Add the red snappers into the dish. After that, add more water and the asam jawa to ensure that the fishes are almost submerged in the gravy.
- Finally, add the lady's fingers and let it cook for another 10 minutes with the lid on. Voila!