Easiest Way to Make Perfect Fish in Spicy Tamarind Sauce (Asam Pedas)

Fish in Spicy Tamarind Sauce (Asam Pedas).

You can have Fish in Spicy Tamarind Sauce (Asam Pedas) using 23 ingredients and 5 steps. Here is how you cook it.

Ingredients of Fish in Spicy Tamarind Sauce (Asam Pedas)

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

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

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..