Recipe: Yummy 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 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Fish in Spicy Tamarind Sauce (Asam Pedas)

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

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