Malaysian · Seafood

Asam Pedas

Name: Asam Pedas
Cuisine: Malaysian
Ingredients: 800 g Mackerel steaks; 15 g Dried red chillies; 150 g Shallots; 3 cloves Garlic; 20 g Fresh ginger; 10 g Shrimp paste; 40 ml Vegetable oil; 2 Lemongrass stalks; 50 g Tamarind paste; 6 g Salt; 12 g Sugar; 250 g Okra; 300 g Tomatoes; 15 g Vietnamese coriander; 300 g Long-grain rice; 1.45 litres Water

Servings

Ingredients

Mackerel steaks800 g
Dried red chillies15 g
Shallots150 g
Garlic3 cloves
Fresh ginger20 g
Shrimp paste10 g
Vegetable oil40 ml
Lemongrass stalks2
Tamarind paste50 g
Salt6 g
Sugar12 g
Okra250 g
Tomatoes300 g
Vietnamese coriander15 g
Long-grain rice300 g
Water1 ½ litres

Original recipe serves about 4.

Method

1
Soak the dried chillies in 150 ml hot water for 20 minutes and drain. Blend with the shallots, garlic, ginger, shrimp paste and 100 ml fresh water.
2
Heat the oil in a saucepan and cook the paste over medium heat for 10 minutes, stirring regularly. Add the bruised lemongrass, tamarind paste, salt, sugar and 600 ml water. Simmer for 10 minutes.
3
Add the okra and quartered tomatoes and simmer for 5 minutes. Add the fish steaks and Vietnamese coriander and cook gently for 8–12 minutes, until the fish reaches 63°C. Remove the lemongrass before serving.
4
Meanwhile, cook the rinsed rice in the remaining 600 ml water, covered over low heat for 15 minutes after bringing it to a boil. Rest for 10 minutes and serve with the sour fish curry.

Recipe source: TheMealDB