Easiest Way to Make Delicious 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 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 little bit tasty. This will be really delicious.

Fish in Spicy Tamarind Sauce (Asam Pedas) is one of the most favored of current trending meals in the world. It is appreciated by millions every day. It is easy, it’s fast, it tastes delicious. They are fine and they look wonderful. Fish in Spicy Tamarind Sauce (Asam Pedas) is something which I have loved my entire life.

To get started with this particular recipe, we have to prepare a few ingredients. 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. Take 2 pc Sea Bass Fillet (240 g) or Mackerel
2. Make ready 1/2 tsp Salt (marinate)
3. Make ready Sambal Paste (blend well)
4. Take 20 g Dried Chilli (deseed, rehydrated)
5. Get 40 g Shallots
6. Get 20 g Garlic
7. Make ready 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. Get 20 g Fermented Shrimp Paste (Belacan)
12. Take Other Ingredients;
13. Make ready 2 Tbsp Tamarind Pulp (soaked in 1 cup water, deseeded)
14. Prepare 10 Sprigs Vietnamese Mint (Daun Kesum)
15. Make ready 2 stalk Ginger Flower (sliced half)
16. Get 2 stalk Lemongrass (bruised)
17. Prepare 2 pc Tomatoes (quartered)
18. Prepare 100 g Okra (Bendi)
19. Get 1 Tbsp Fenugreek (Halba)
20. Take 1 Tbsp Sugar
21. Get 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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