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Tuesday, May 17, 2011

Asam Pedas Fish

I've always wanted to try this dish at home. My brother who loves fishing brought home this lovely Jenahak, and I just had to make this. It turned out well, but I added a tad bit too much of tamarind. Nevertheless it was great and here's the improvised recipe!

Jenahak - 1/2 cut into small pieces
Okra - 5-6 cut into small pieces
Tomato - 1 cut into wedges
Fish curry powder - 1 tsp
Sugar - 1 tsp
Tamarind juice - 5 tbsp
Water - 1 cup
Turmeric - 1/2 tsp
Garlic - 1 clove
Lemon grass - 2 staks (white part only)
Shallots - 4
Dried chillies - 8-10
Belacan - 1/2 tbsp

Marinate the fish with salt and turmeric. Fry in oil until golden brown, drain and set aside.
Pound the spice paste with a pestle and mortal. You could also use a blender but the former yields a better taste.
Heat oil in a pan and fry the spice taste till fragrant.
Add tamarind juice, water and fish curry powder. Let it boil.
Add tomatoes and okra.
Add pre-fried fish, salt and sugar.
Let it simmer on low heat until the vegetables are cooked.
Serve hot with steamed rice!

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