How to Prepare Delicious Fish in Spicy Tamarind Sauce (Asam Pedas)

Fish in Spicy Tamarind Sauce (Asam Pedas). Asam Pedas when translated literally means tamarind spicy. Herbs and Spices for Asam Pedas. Asam Pedas is very easy to prepare but gathering the ingredients may be a little challenging if Place lid on the pot and allow sauce to come to a boil.

Assam Pedas, or literally "sour spicy," is a classic Malaysian dish. Ask any home cooks in Malaysia-Malay, Chinese, or Indian-and you are bound to get various recipes for Assam Pedas. Asam Pedas Melaka, Fish in Asam Curry, Sour and Spicy Sting Ray Curry. You can have Fish in Spicy Tamarind Sauce (Asam Pedas) using 23 ingredients and 5 steps. Here is how you cook that.

Ingredients of Fish in Spicy Tamarind Sauce (Asam Pedas)

1. Prepare 2 pc of Sea Bass Fillet (240 g) or Mackerel.
2. You need 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. Prepare 40 g of Shallots.
6. It's 20 g of Garlic.
7. Prepare 20 g of Ginger Root.
8. It's 20 g of Galangal Root.
9. You need 20 g of Turmeric Root.
10. It's 20 g of Lemongrass Stalk (white part).
11. It's 20 g of Fermented Shrimp Paste (Belacan).
12. You need of Other Ingredients;.
13. You need 2 Tbsp of Tamarind Pulp (soaked in 1 cup water, deseeded).
14. Prepare 10 Sprigs of Vietnamese Mint (Daun Kesum).
15. It's 2 stalk of Ginger Flower (sliced half).
16. You need 2 stalk of Lemongrass (bruised).
17. It's 2 pc of Tomatoes (quartered).
18. You need 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. You need as needed of Salt (to season).

The special ingredients are tamarind peel, ginger torch flower and Vietnamese coriander aka laksa leaves. These ingredients are the cores that create the special 'asam pedas' taste and aroma. Asam Pedas is a Sour and Spicy Curry Soup, a wonderful example of the extreme chili content that's always welcome in Malaysia's local cuisine. The sourness traditionally comes from sour tamarind (boiled until soft, and then squeezed to make juice), and spicy, of course, the from use of fresh chili.

Fish in Spicy Tamarind Sauce (Asam Pedas) instructions

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..

When gravy is heated through, drop in fish slowly. Continue to simmer until fish is cooked. Asam pedas (Indonesian and Malay: Asam Pedas, Minangkabau: Asam Padeh, English: Sour and Spicy) is a Minangkabau and Malay sour and spicy fish stew dish. It is from Indonesia and is popular in Malaysia. The spicy and sour fish dish is known widely in Sumatra and Malay Peninsula.