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

Hello everybody, it is Drew, welcome to my recipe page. Today, I will show you a way to prepare a special dish, fish in spicy tamarind sauce (asam pedas). One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Fish in Spicy Tamarind Sauce (Asam Pedas) is one of the most popular of recent trending foods on earth. It is easy, it is fast, it tastes delicious. It is appreciated by millions every day. They’re fine and they look wonderful. Fish in Spicy Tamarind Sauce (Asam Pedas) is something which I have loved my whole life.

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

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