Sea Bass in Tangy Gravy

Siakap Asam Tumis

Preparation info
    • Difficulty


Appears in
The Best of Chef Wan Volume 1: A Taste of Malaysia

By Chef Wan

Published 2018

  • About


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


  • 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.