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Asam Pedas Fish


4 people


35 minutes



– 1 pomfret, 1/2 pound to 1 pound (200 g-400 g) – 10 small okras – 1 tomato, cut into wedges – 1 teaspoon of fish curry powder – 2 sprigs of daun kesum, Vietnamese mint/Vietnamese coriander – 5 tablespoons cooking oil – 1 tablespoon palm sugar/sugar – Salt to taste Spice Paste: – 1 clove garlic – 1 stalk of lemongrass, white part only – 4 shallots – 8-10 dried chillies, depends how spicy you like – 1/2 tablespoon belacan, prawn paste Tamarind Juice: – 1 1/4 cup water – Tamarind pulp, size of a small ping pong ball

Step 1

Pound the spice paste with mortar and pestle or grind them in a food processor. Set aside.

Step 2

Soak the tamarind pulp in warm water for 15 minutes. Squeeze the tamarind pulp constantly to extract the flavor into the water. Drain the pulp and save the tamarind juice.

Step 3

Heat oil and fry the spice paste for 2 minutes or until fragrant.

Step 4

Add the tamarind juice, fish curry powder and bring to boil.

Step 5

 Add the tomato wedges, okras and daun kesom and bring to boil.

Step 6

Add the fish, salt, and palm sugar/sugar.

Step 7

Simmer on low heat for 5 minutes or until the fish is cooked.

Step 8

Serve hot.

Assam Pedas Fish - Classic Malaysian dish that's sour, fiery hot, and tastes extraordinarily satisfying.

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