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

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, fish in spicy tamarind sauce (asam pedas). One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Fish in Spicy Tamarind Sauce (Asam Pedas) is one of the most well liked of current trending foods in the world. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Fish in Spicy Tamarind Sauce (Asam Pedas) is something that I’ve loved my whole life. They are nice and they look wonderful.

To get started with this recipe, we have to prepare a few components. You can have fish in spicy tamarind sauce (asam pedas) using 23 ingredients and 5 steps. Here is how you cook it.

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

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