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Best Recipe: Fish in Spicy Tamarind Sauce (Asam Pedas)

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Fish in Spicy Tamarind Sauce (Asam Pedas), We need prepare 23 Ingredients And 5 Steps

Ok now Easy Tutorial Fish in Spicy Tamarind Sauce (Asam Pedas)

Fish in Spicy Tamarind Sauce (Asam Pedas) You can cook Fish in Spicy Tamarind Sauce (Asam Pedas) by using 23 ingredients and 5 steps. Here is how you cook Fish in Spicy Tamarind Sauce (Asam Pedas).

Ingredients of Fish in Spicy Tamarind Sauce (Asam Pedas)

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