Nyonya Style Assam Fish



Nyonya Style Assam Fish

This Nyonya dish has the perfect balance of hotness, sweetness and sourness, goes very well with rice. This recipe is easy to prepare and absolutely delicious.

Print RecipeSpicy Tamarind Fish


Ingredients:
  • 1½ tbsp asam keping (Tamarind pulp)
  • 500 ml water
  • 400–500 g thick Spanish mackerel cutlets (or other strong-flavoured oily fish)
  • plain flour, to dust
    ground turmeric, to season
  • cooking oil, for frying
  • 1 stalk lemongrass, bruised
  • 2 tomatoes, peeled, seeded and quartered
  • 2 long red chillies, halved lengthwise, seeded
  • 2 long green chillies, halved lengthwise, seeded
  • sugar, to taste
  • salt, to taste
Rempah (spice paste):
  • 10 shallots
  • 2 long red chillies
  • ½ head garlic, peeled
  • 1.5 cm piece of young ginger
  • ½ tsp shrimp paste, roasted

Instructions:
  1. Pound the rempah ingredients to a fine paste in a mortar, or blend in a food processor.
  2. Soak the tamarind pulp with some water and leave to soften, then strain.
  3. Coat the fish pieces in flour mixed with a little turmeric. Heat some oil in a frying pan and fry the fish pieces until lightly coloured. Set aside.
  4. Heat a little more oil in a heavy-based saucepan and fry the rempah paste over high heat until fragrant. 
  5. Add the lemongrass, tomato, chillies and tamarind water and bring to the boil. 
  6. Season to taste with sugar and salt – the flavour should be a mix of hot, sweet, sour and salty. 
  7. Add the fried fish and simmer over low heat for 5 minutes.



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Nyonya Style Assam Fish Nyonya Style Assam Fish Reviewed by Singapore Food Recipes on December 28, 2017 Rating: 5
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