Asam Pedas Fish
Assam Pedas, or literally “sour spicy,” is a classic Malaysian dish. Everyone has their own interpretation for this favorite dish and there are endless adaptations; suffice it to say, it’s sour, fiery hot, and tastes extraordinarily satisfying.
Servings: 4 people
Calories: 213kcal
Ingredients
- 1 pomfret 1/2 pound to 1 pound (200 g-400 g)
- 10 small okras
- 1 tomato cut into wedges
- 1 teaspoon 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
Instructions
- Pound the spice paste with mortar and pestle or grind them in a food processor. Set aside.
- 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.
- Heat oil and fry the spice paste for 2 minutes or until fragrant.
- Add the tamarind juice, fish curry powder and bring to boil.
- Add the tomato wedges, okras and daun kesom and bring to boil.
- Add the fish, salt, and palm sugar/sugar.
- Simmer on low heat for 5 minutes or until the fish is cooked.
- Serve hot.
Nutrition
Serving: 4people | Calories: 213kcal | Carbohydrates: 12g | Protein: 3g | Fat: 17g | Saturated Fat: 1g | Cholesterol: 21mg | Sodium: 84mg | Fiber: 2g | Sugar: 5g