How to Make Anthony Bourdain Fish in Spicy Tamarind Sauce (Asam Pedas)

Hey everyone, it is me, Dave, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, fish in spicy tamarind sauce (asam pedas). It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Truthfully speaking there is little difference between the Spicy Tangy Fish Broth (Asam Laksa) and Spicy Tamarind Sauce (Asam Pedas). The main difference is that Asam Laksa uses fish stock and fish meat in it's broth while the Asam Pedas doesn't. Also, Asam Laksa uses Tamarind Slices (Asam Gelugor) instead of Tamarind (Asam Jawa) which are. We like to use freshwater Pomfret as that particular fish is naturally sweeter than others, but you can also use Salmon, Stingray, Red Snapper and many other local fishes.

Fish in Spicy Tamarind Sauce (Asam Pedas) is one of the most favored of current trending foods on earth. It is appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. They’re fine and they look wonderful. Fish in Spicy Tamarind Sauce (Asam Pedas) is something which I’ve loved my entire life.

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

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

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

A third group thinks that they are both one and. Asam Pedas is a popular sour and spicy fish stew that's often cooked for family meals in Malaysia and Indonesia. We like to use freshwater Pomfret as that particular fish is naturally sweeter than others, but you can also use Salmon, Stingray, Red Snapper and many other local fishes. There are countless variations in hand-me-down recipes, but we've combined the best to bring you the most.

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.

We like to use freshwater Pomfret as that particular fish is naturally sweeter than others, but you can also use Salmon, Stingray, Red Snapper and many other local fishes. There are countless variations in hand-me-down recipes, but we've combined the best to bring you the most. Malay Spicy Tamarind Fish (Ikan Asam Pedas) Assam Pedas literally means sour spicy. It is a classic Malay dish which is popular in both Malaysia, Indonesia and Singapore. Traditionally, Assam Pedas calls for ikan tenggiri (Spanish mackerel) or ikan pari (stingray), but I used red snapper fillet instead.

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