Name: Sea Bass in Tangy Gravy (Siakap Asam Tumis)
Cuisine: Malaysian
Ingredients: Vegetable oil 4 Tbsp; Tamarind juice 125 ml (4 fl oz / ½ cup), made from 1 Tbsp tamarind pulp mixed with 125 ml (4 fl oz / ½ cup) water and strained; Kaffir lime leaf 1, central stem removed; Garlic 3 cloves, peeled; Turmeric 1-cm (½-in) knob, peeled; Shallots 6, peeled; Dried prawn (shrimp) paste (belacan) 1 Tbsp; Ground chilli paste 4 Tbsp; Sugar to taste; Salt to taste; Laksa leaves 1 bunch; Sea bass 1, large, cut into 4 pieces; Ladies fingers (okra) 6, stemmed; Water 250 ml (8 fl oz / 1 cup)

Preparation info

Difficulty
Easy

Appears in

The Best of Chef Wan Volume 1

By Chef Wan

Published 2018

About

Ingredients

Vegetable oil 4 Tbsp
Tamarind juice 125 ml (4 fl oz /

Method

Combine ingredients for spice paste in a food processor and blend until smooth. Heat oil in a wok and sauté spice paste until fragrant. Add the tamarind juice, water and Ladies fingers and simmer for 10 minutes.
Add sea bass and laksa leaves. Simmer for another 5 minutes. Season with salt and sugar. Garnish as desired and serve warm with rice.