Fish in Spicy Tamarind Sauce (Asam Pedas) Recipe. How to set it up? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i will make it a little bit tasty.
Asam Pedas when translated literally means tamarind spicy. The "tamarind" refers to the Place lid on the pot and allow sauce to come to a boil.
Here is the best “Fish in Spicy Tamarind Sauce (Asam Pedas)" recipe we have found so far. This is gonna really delicious.
Ingredients of Fish in Spicy Tamarind Sauce (Asam Pedas)
- Make ready 2 pc of Sea Bass Fillet (240 g) or Mackerel.
- You need 1/2 tsp of Salt (marinate).
- Take of Sambal Paste (blend well).
- It’s 20 g of Dried Chilli (deseed, rehydrated).
- You need 40 g of Shallots.
- Take 20 g of Garlic.
- You need 20 g of Ginger Root.
- Prepare 20 g of Galangal Root.
- Take 20 g of Turmeric Root.
- You need 20 g of Lemongrass Stalk (white part).
- Prepare 20 g of Fermented Shrimp Paste (Belacan).
- Take of Other Ingredients;.
- It’s 2 Tbsp of Tamarind Pulp (soaked in 1 cup water, deseeded).
- Prepare 10 Sprigs of Vietnamese Mint (Daun Kesum).
- You need 2 stalk of Ginger Flower (sliced half).
- It’s 2 stalk of Lemongrass (bruised).
- Make ready 2 pc of Tomatoes (quartered).
- Take 100 g of Okra (Bendi).
- Take 1 Tbsp of Fenugreek (Halba).
- It’s 1 Tbsp of Sugar.
- Take 3 Tbsp of Cooking Oil.
- You need 2 cup of Water.
- You need as needed of Salt (to season).
Combine tamarind paste and warm water in a small bow and mash together to make a brown liquid.Strain through a sieve to remove solids.It tastes quite similar to 'tom yum goong' from Thailand and the ingredients used are almost the same.Assam Pedas, or literally "sour spicy," is a classic Malaysian dish.
Fish in Spicy Tamarind Sauce (Asam Pedas) step by step
- MARINATE; Salt the fish and set it aside..
- 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..
- 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..
- 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..
- 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..
Toss in ginger flower, vietnamese cilantro, tomato , ladyfinger and water into the pot.Asam Pedas is a popular sour and spicy fish stew that's often cooked for family meals in Malaysia and Indonesia.We like to use freshwater Pomfret as that particular fish is naturally sweeter than others, but you can also use Salmon, Stingray, Red Snapper and many other local fishes.
Ask any home cooks in Malaysia-Malay, Chinese, or Indian-and you are bound to get various recipes for Assam Pedas.Everyone has their own interpretation for this favorite dish and there are endless adaptations; suffice it to say, it's.Ikan Asam Pedas - Love At First Bite.One of the joys for me of living with neighbours of a different race is that I get to learn about their culture and the A classic Malay dish, there are many versions of Asam Pedas as different cooks make their own interpretation of this dish.The Best Spicy Tamarind Sauce Recipes on Yummly
