Asam Pedas Fish

Method4 steps · about 35 min

1. 1

   Step 1: Pound all the spice-paste ingredients together until smooth: garlic (1), the white part of the lemongrass (1 stalk), shallots (4), the chosen 8–10 dried chilies and Malaysian belacan. Use a mortar and pestle or a food processor, then reserve the complete paste. Keep the fish separate.

   Uses 1 garlic clove for spice paste · 1 stalk lemongrass, white part only, for spice paste · 4 shallots for spice paste · 8–10 dried chilies for spice paste, according to desired heat · ½ tbsp Malaysian belacan (shrimp paste) for spice paste

2. 2

   Step 2: Soak all the ping-pong-ball-size tamarind pulp in all 1¼ cups warm extraction water for 15 minutes, repeatedly squeezing the pulp to release its flavour. Strain, squeezing out the liquid; reserve all the extracted tamarind juice and discard the fibrous pulp and any seeds. The finished strained juice volume is not specified.

   Extract tamarind juice · 15 minUses 1¼ cups warm water for extracting tamarind · Tamarind pulp about the size of a small ping-pong ball

3. 3

   Step 3: Heat all 5 tbsp vegetable oil and fry the complete spice paste from step 1 for about 2 minutes until fragrant. Add all the strained tamarind juice from step 2 and the fish curry powder and bring to a boil. Add all the tomato (1) wedges, small okras and daun kesum (2 sprigs) and return to a boil. Add the whole prepared pomfret (1), palm sugar (1 tbsp) and salt to taste, then reduce the heat for step 4.

   Fry the prepared spice paste · 2 minUses 5 tbsp vegetable oil · All five-stock spice paste from step 1 · All strained tamarind juice from step 2; discarded pulp is excluded · 1 tsp fish curry powder · 1 tomato, cut into wedges · 10 small okras · 2 sprigs daun kesum (Vietnamese coriander) · 1 pomfret, about 200–400 g, cleaned and ready to cook

4. 4

   Step 4: Gently simmer the complete fish and vegetable curry from step 3 over low heat for about 5 minutes, then check the fish. Continue gently until its thickest flesh reaches 63°C / 145°F and is opaque and flakes easily; a larger or thicker whole fish can take longer. Serve the fully cooked fish with the hot sour-spicy broth and vegetables as 4 portions, taking care with bones. Refrigerate leftovers within 2 hours and use within 2–3 days.

   Gently simmer pomfret · 5 minUses All fish, vegetables, tamarind broth, spice paste, oil and seasonings from step 3