Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, we’re going to prepare a special dish, fish in spicy tamarind sauce (asam pedas). It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Fish in Spicy Tamarind Sauce (Asam Pedas) is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions every day. It is simple, it is fast, it tastes yummy. They’re nice and they look wonderful. Fish in Spicy Tamarind Sauce (Asam Pedas) is something that I’ve loved my whole life.
To begin with this particular recipe, we must first prepare a few components. You can have fish in spicy tamarind sauce (asam pedas) using 23 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Fish in Spicy Tamarind Sauce (Asam Pedas):
- Take 2 pc Sea Bass Fillet (240 g) or Mackerel
- Prepare 1/2 tsp Salt (marinate)
- Take Sambal Paste (blend well)
- Get 20 g Dried Chilli (deseed, rehydrated)
- Make ready 40 g Shallots
- Prepare 20 g Garlic
- Make ready 20 g Ginger Root
- Get 20 g Galangal Root
- Get 20 g Turmeric Root
- Prepare 20 g Lemongrass Stalk (white part)
- Make ready 20 g Fermented Shrimp Paste (Belacan)
- Prepare Other Ingredients;
- Make ready 2 Tbsp Tamarind Pulp (soaked in 1 cup water, deseeded)
- Make ready 10 Sprigs Vietnamese Mint (Daun Kesum)
- Get 2 stalk Ginger Flower (sliced half)
- Take 2 stalk Lemongrass (bruised)
- Prepare 2 pc Tomatoes (quartered)
- Prepare 100 g Okra (Bendi)
- Get 1 Tbsp Fenugreek (Halba)
- Take 1 Tbsp Sugar
- Get 3 Tbsp Cooking Oil
- Get 2 cup Water
- Prepare as needed Salt (to season)
Instructions to make Fish in Spicy Tamarind Sauce (Asam Pedas):
- 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.
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