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

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a special dish, fish in spicy tamarind sauce (asam pedas). It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Fish in Spicy Tamarind Sauce (Asam Pedas) is one of the most popular of current trending foods on earth. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions daily. They’re nice and they look wonderful. Fish in Spicy Tamarind Sauce (Asam Pedas) is something that I have loved my entire life.

To begin with this recipe, we have to first prepare a few ingredients. You can cook fish in spicy tamarind sauce (asam pedas) using 23 ingredients and 5 steps. Here is how you cook that.

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

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