Steps to Prepare Quick Fish in Spicy Tamarind Sauce (Asam Pedas)

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, fish in spicy tamarind sauce (asam pedas). It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Fish in Spicy Tamarind Sauce (Asam Pedas) is one of the most favored of current trending foods in the world. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look wonderful. Fish in Spicy Tamarind Sauce (Asam Pedas) is something that I have loved my whole life.

To begin with this particular recipe, we must first prepare a few components. You can cook fish in spicy tamarind sauce (asam pedas) using 23 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Fish in Spicy Tamarind Sauce (Asam Pedas):

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

Instructions to make Fish in Spicy Tamarind Sauce (Asam Pedas):

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.

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