This is a print preview of "Ikan Asam Pedas (Fish in Sour Spicy Gravy)" recipe.

Ikan Asam Pedas (Fish in Sour Spicy Gravy) Recipe
by Navaneetham Krishnan

Ikan Asam Pedas (Fish in Sour Spicy Gravy)

typical Malaysian flavors; sour spicy lip burning sensation and of course, rice please.

Rating: 4/5
Avg. 4/5 1 vote
Prep time: Malaysia Malaysian
Cook time: Servings: 4 person

Goes Well With: its a side dish for rice

Ingredients

  • 500g (one medium size) bawal hitam/pomfret – scale, gut and cut into pieces
  • 2 pcs asam keping/dried tamarind
  • 3-4 Chinese brinjals – cut lengthwise.
  • 1 bunga kantan/torch ginger bud – shredded
  • 10 cherry tomatoes or 1 large tomato –cut into eight pieces
  • ½ cup oil
  • 1 ½ tsp sugar
  • Salt for taste
  • Rempah/Spices (blend/ground to a thick smooth paste)
  • ½ inch ginger
  • 5 garlic
  • 5 shallots
  • 1 lemongrass/serai
  • 10 dried red chilies (or as per taste)
  • 1 inch kunyit hidup/fresh turmeric
  • 1 inch lengkuas/galangal

Directions

  1. When oil is heated, fry spices till aromatic and oils splits.
  2. Add ½ liter of water and put in tomatoes, brinjals, asam, salt and sugar.
  3. Stir and simmer.
  4. When gravy is heated through, gently drop in fish.
  5. Continue to simmer until fish is cooked.
  6. Stir in bunga kantan and remove from heat.