Sea Bass in Tangy Gravy

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

Siakap Asam Tumis

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 /

Asia
Malaysia
Fish course
Pescatarian
Gluten-free
South East Asia

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.