How to Prepare Appetizing Asam Fish (Tamarind Fish)

Asam Fish (Tamarind Fish). Asam Pedas (Spicy Tamarind Fish) is a spicy and tangy Malaysian fish dish that is sure to whet your appetite. Feast on it with lots of steamed rice. If you love spicy and sour dish, try this simple, appetizing and absolutely delicious spicy tamarind fish (Asam Pedas) recipe.

One of the joys for me of living with neighbours of a different race is that I get to learn about their culture Indian, cooks curries almost every day and was the one who first introduced me to this fabulous Malay curry called Ikan Asam Pedas (Spicy Tamarind Fish). Asam Pedas (Spicy Tamarind Fish) is a spicy and tangy Malaysian fish dish that is sure to whet your appetite. Asam pedas literally means hot/spicy and sour and is basically a dish of fish or beef in light gravy. You can have Asam Fish (Tamarind Fish) using 20 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Asam Fish (Tamarind Fish)

1. You need of Fish (sitingray or red snapper).
2. You need 4 of Ladies fingers (okra).
3. You need of Aubergine (optional).
4. You need 1 of tomato.
5. It's of Salt.
6. You need of Sugar.
7. It's A few of leaves of Curry (optional).
8. You need A few of leaves of Kaffir Lime (optional).
9. You need of Paste.
10. It's 2 cloves of garlic.
11. It's 1 of thumb of blue ginger.
12. Prepare 4 of shallots.
13. It's 2 of lemongrass ends.
14. It's 20 of dried chilli (soaked and seeds removed).
15. It's 10 g of belachan (shrimp paste).
16. It's 1 tbsp of turmeric powder.
17. You need of Tamarind Juice.
18. You need 2 tbsp of Tamarind paste (soaked in hot water).
19. Prepare 500 ml of water.
20. Prepare of Tamarind peels.

The common ingredients are dried chillies Finally the adding of tamarind juice gives the sourish taste to the dish. The fishes that one can use to make this dish are spanish mackeral,stingray or catfish. Asam - sour, also tamarind (the souring agent in this recipe). This sour Malay fish curry is a very easy recipe to make.

Asam Fish (Tamarind Fish) instructions

1. Gather all the ingredients. Blend the ingredients for the paste till smooth else you’ll have to drain the chunky bits out later..
2. Heat oil in pan. Stir fry paste till fragrant. Add the tamarind juice and peels..
3. Finally, add the vegetables and fish. Cover to steam and let the flavours infuse for a few minutes..

Combine the tamarind pulp and water and leave to soften, then strain. Coat the fish pieces in flour mixed with a little turmeric. Heat some oil in a frying pan and fry the fish pieces until lightly coloured. Asam Pedas Melaka, Fish in Asam Curry, Sour and Spicy Sting Ray Curry. The special ingredients are tamarind peel, ginger torch flower and Vietnamese coriander aka laksa leaves.