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

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, fish in spicy tamarind sauce (asam pedas). One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Fish in Spicy Tamarind Sauce (Asam Pedas) is one of the most well liked of recent trending foods in the world. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. Fish in Spicy Tamarind Sauce (Asam Pedas) is something that I’ve loved my whole life. They are fine and they look fantastic.

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