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

Hello everybody, it is John, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, fish in spicy tamarind sauce (asam pedas). One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Fish in Spicy Tamarind Sauce (Asam Pedas) is one of the most well liked of recent trending foods on earth. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look fantastic. Fish in Spicy Tamarind Sauce (Asam Pedas) is something which I have loved my whole life.

To begin with this recipe, we have to prepare a few components. You can have 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. Take 1/2 tsp Salt (marinate)
  3. Make ready Sambal Paste (blend well)
  4. Prepare 20 g Dried Chilli (deseed, rehydrated)
  5. Take 40 g Shallots
  6. Get 20 g Garlic
  7. Get 20 g Ginger Root
  8. Take 20 g Galangal Root
  9. Make ready 20 g Turmeric Root
  10. Make ready 20 g Lemongrass Stalk (white part)
  11. Get 20 g Fermented Shrimp Paste (Belacan)
  12. Take Other Ingredients;
  13. Prepare 2 Tbsp Tamarind Pulp (soaked in 1 cup water, deseeded)
  14. Prepare 10 Sprigs Vietnamese Mint (Daun Kesum)
  15. Make ready 2 stalk Ginger Flower (sliced half)
  16. Take 2 stalk Lemongrass (bruised)
  17. Make ready 2 pc Tomatoes (quartered)
  18. Take 100 g Okra (Bendi)
  19. Take 1 Tbsp Fenugreek (Halba)
  20. Prepare 1 Tbsp Sugar
  21. Make ready 3 Tbsp Cooking Oil
  22. Get 2 cup Water
  23. Get as needed Salt (to season)
Steps 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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