Recipe of Quick Fish in Spicy Tamarind Sauce (Asam Pedas)

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The ingredients needed to make Fish in Spicy Tamarind Sauce (Asam Pedas):

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