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

Hello everybody, it’s Louise, welcome to my recipe page. Today, we’re going to prepare a special dish, fish in spicy tamarind sauce (asam pedas). It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Fish in Spicy Tamarind Sauce (Asam Pedas) is one of the most popular of current trending foods in the world. It is appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. Fish in Spicy Tamarind Sauce (Asam Pedas) is something which I’ve loved my entire life. They are fine and they look wonderful.

To begin with this recipe, we have to prepare a few components. You can cook fish in spicy tamarind sauce (asam pedas) using 23 ingredients and 5 steps. Here is how you cook it.

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