Asam Fish - a mouthwatering classic!
this hot and sour Malay classic dish serves nostalgia and comfort and makes you want to go in for seconds!
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Fish Asam Pedas 🌶 🐟
600g-800g fish, filleted (red snapper/ golden snapper / batang / barramundi / tilapia)
1/2 cup vegetable oil
rempah:
6 shallots, peeled
3 cloves garlic, peeled
20g ginger, peeled
15g galangal
2 stalks lemongrass
10-12 dried chillies, soaked in hot water
3 fresh chillies
2 candlenuts, soaked to soften
15g turmeric root
2 tbsp tamarind pulp (asam jawa)
1 ikan bilis stock cube (optional)
2 cups water, or more if needed
1 torch ginger, stalk removed and sliced thinly
few stalks laksa leaves, plucked
2 tomatoes, wedged
5 pcs ladies’ fingers (okra)
2 tsp freshly ground black pepper
salt, to taste
sugar, to taste
directions:
blend all the rempah ingredients together, using just enough dried chilli soaking water needed to turn it into a fine paste.
heat oil in a pot and fry the rempah paste on medium heat until the oil starts to split.
add stock cube, water and tamarind and stir to dissolve. simmer for another 3 minutes.
add the fish fillets together with laksa leaves, tomatoes, okra and torch ginger flower. cover pot with a lid, turn the heat to a simmer and cook for another 6-8 minutes, flipping the fillet halfway to cook them evenly.
season with salt and black pepper and just enough sugar to balance the acidity. the asam pedas should be a nice balance of sour, spicy and umami and the consistency should resemble a thick stew.
serve alongside steamed rice.