Fish in Spicy Tamarind Sauce (Asam Pedas)

Fish in Spicy Tamarind Sauce (Asam Pedas)

Source : Marinate Salt The Fish And Set It Aside Cook The Paste Heat 3 Tbsp Of Cooking Oil Until Hot Stir Fry The Fenugreek For 5 Seconds Only And Immediately...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

Sent by

at : May 8, 2026

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.

Ingredients

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

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