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Home / Step By Step Recipe: Fish in Spicy Tamarind Sauce (Asam Pedas)

Step By Step Recipe: Fish in Spicy Tamarind Sauce (Asam Pedas)

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

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

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

Ingredients of Fish in Spicy Tamarind Sauce (Asam Pedas)

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

Fish in Spicy Tamarind Sauce (Asam Pedas) directions

  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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