Assam Fish

Preparation time

10 Minutes

Cooking time

45 Minutes

Serves

3-4 portions

Assam fish is a classic Southeast Asian dish well-loved by many. If you are a fan of spiciness, this sour and fiery hot dish is for you!

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The sweetened tangy tamarind sauce is a perfect match for the fish slices. Serve the dish with a bowl of steaming white rice to better satiate your stomach.

Ingredients

3-4
slices
Tenggiri
8
Ladies Fingers
, (cut into thumb length)
2
Tomatoes
, cut into wedges
3
sprigs of
Coriander
2
tablespoons
Fish Curry Powder
1 ½
tablespoons
Brown Sugar
6
tablespoons
Vegetable Oil
4
tablespoons
Tamarind Paste
, seedless
500
millimetres
Water
Salt
, to taste
4
cloves of
Garlic
, (for assam paste)
1
stalk
Lemon Grass
, only the white part, (for assam paste)
2
Onions
, (for assam paste)
2
teaspoons
Belacan
, (for assam paste)
10-15
Dried Chillies
, soaked in water to soften, (for the assam paste)
10
Fresh Red Chillies
, roughly cut, (for assam paste)
½
teaspoon
Tumeric Powder
, (for assam paste)
1
tablespoon
Cooking Oil
, (for assam paste)
Coriander
, (for garnish)

Directions

Combine all the assam paste ingredients together in a food processor or blender. Blend until you get an almost smooth paste.
Transfer to a hot wok with the oil and fry on medium to low heat until fragrant. Around 3-4 minutes.
Add the water, tomatoes, tamarind juice, fish curry powder, brown sugar, coriander, ladies fingers and bring to a boil.
Add salt to taste.
When the tomatoes and ladies fingers starts to get soft, add the fish.
Lower heat and simmer until fish is cooked. About 5-10 minutes depending on size and thickness of your fish.
Best serve hot with rice.

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