Easiest Way to Make Perfect Fish in Spicy Tamarind Sauce (Asam Pedas)

Fish in Spicy Tamarind Sauce (Asam Pedas).

You can have Fish in Spicy Tamarind Sauce (Asam Pedas) using 23 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Fish in Spicy Tamarind Sauce (Asam Pedas)

1. It's 2 pc of Sea Bass Fillet (240 g) or Mackerel.
2. You need 1/2 tsp of Salt (marinate).
3. Prepare of Sambal Paste (blend well).
4. It's 20 g of Dried Chilli (deseed, rehydrated).
5. You need 40 g of Shallots.
6. Prepare 20 g of Garlic.
7. It's 20 g of Ginger Root.
8. Prepare 20 g of Galangal Root.
9. It's 20 g of Turmeric Root.
10. It's 20 g of Lemongrass Stalk (white part).
11. It's 20 g of Fermented Shrimp Paste (Belacan).
12. Prepare of Other Ingredients;.
13. It's 2 Tbsp of Tamarind Pulp (soaked in 1 cup water, deseeded).
14. Prepare 10 Sprigs of Vietnamese Mint (Daun Kesum).
15. You need 2 stalk of Ginger Flower (sliced half).
16. Prepare 2 stalk of Lemongrass (bruised).
17. You need 2 pc of Tomatoes (quartered).
18. You need 100 g of Okra (Bendi).
19. You need 1 Tbsp of Fenugreek (Halba).
20. You need 1 Tbsp of Sugar.
21. Prepare 3 Tbsp of Cooking Oil.
22. You need 2 cup of Water.
23. Prepare as needed of Salt (to season).

Fish in Spicy Tamarind Sauce (Asam Pedas) step by step

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..