Steps to Make Andrew Copley Fish in Spicy Tamarind Sauce (Asam Pedas)

Hello everybody, it’s Drew, welcome to our recipe page. 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. This time, I am going to make it a little bit unique. This will be really delicious.

Fish in Spicy Tamarind Sauce (Asam Pedas) is one of the most well liked of recent trending meals on earth. It’s appreciated by millions daily. It’s easy, it is fast, it tastes yummy. They are nice and they look fantastic. Fish in Spicy Tamarind Sauce (Asam Pedas) is something that I’ve loved my whole life.

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

Steps 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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