Asam Padeh (Asam Pedas): Malay Tamarind and Chilli Fish Curry

Method11 steps · about 55 min

1. 1

   Step 1: Squeeze the lime juice over the four fish steaks and season with salt (to taste) to taste. Keep refrigerated while preparing the sauce.

   Uses 4 fish steaks · Juice from one lime · Salt to taste, for fish and broth

2. 2

   Step 2: Dilute the tamarind paste (1 tsp) in 200ml of water. Strain. Set aside.

   Uses 1 tsp tamarind paste · 200 ml water

3. 3

   Step 3: Boil the deseeded dried chillies (20) for 5 minutes. Strain.

   Boil deseeded dried chillies · 5 minUses 20 dried chillies, deseeded · Additional water as needed to boil dried chillies; drain and discard

4. 4

   Step 4: Choose the one large onion or eight shallots. Blend the chosen onion/shallots, boiled drained chillies, garlic (3 cloves), ginger (1 inch) and galangal (1 inch) into a fine paste.

   Uses Boiled drained dried chillies · 1 large onion, roughly chopped (or use eight shallots instead) · 8 shallots, roughly chopped, only instead of the one large onion · 3 cloves garlic, roughly chopped · 1 inch ginger, sliced · 1 inch galangal, sliced

5. 5

   Step 5: In a wok or pot, heat the oil (4 tbsp) over a medium flame.

   Uses 4 tbsp vegetable oil

6. 6

   Step 6: Add the blended paste. Saute until the paste thickens and the water has mostly evaporated, about 5 minutes.

   Sauté paste until thickened and water mostly evaporated · 5 minUses Heated vegetable oil · Prepared chilli-aromatic paste

7. 7

   Step 7: Add the lemongrass (1 stalk) and turmeric powder (1 pinch). Mix well.

   Uses Sautéed chilli-aromatic paste · 1 stalk lemongrass, bruised and sliced · 1 pinch turmeric powder

8. 8

   Step 8: Add the diluted tamarind paste. Mix well.

   Uses Spiced sautéed paste · Strained tamarind dilution

9. 9

   Step 9: Add the 400ml water, salt (to taste) and sugar (1 pinch). Let it boil for about 15 minutes.

   Simmer tamarind broth · 15 minUses Prepared tamarind-spice mixture · 400 ml additional water for broth · Salt to taste, for fish and broth · 1 pinch sugar

10. 10

    Step 10: Add the torn lime leaves (3) and marinated fish to the broth. Cook for about ten minutes, adjusting seasoning, until the fish is cooked through; check 63°C (145°F) in the thickest part, or opaque flesh that separates easily with a fork. Continue cooking if needed for thicker steaks.

    Cook fish · 10 minUses Prepared simmered tamarind broth · Lime-and-salt marinated fish steaks · 3 lime leaves, torn

11. 11

    Step 11: Turn off the flame and serve.

    Uses Cooked tamarind-chilli fish curry