Name: Spicy and Sour Fish (Asam Pedas)
Cuisine: Malaysian
Ingredients: Bird’s eye chillies (cili padi) 4, seeded; Torch ginger bud 1, quartered; Sugar to taste; Salt to taste; Water 4 Tbsp; Tomatoes 2, cut into wedges; Pineapple 1 slice, cut into chunks; Tamarind juice 125 ml (4 fl oz / ½ cup), made from 2 Tbsp tamarind pulp mixed with 125 ml (4 fl oz / ½ cup) water and strained; Coriander leaves (cilantro) 2 stalks, shredded; Kaffir lime leaves 2, finely sliced; Lime juice 2 Tbsp; Sea bass 1, about 800 g (1¾ lb), cleaned and gutted; Laksa leaves 10; Red chillies 2, seeded and sliced lengthwise; Dried prawn (shrimp) paste (belacan) 2 tsp; Coriander leaves (cilantro) 3 stalks; Turmeric 2-cm (1-in) knob, peeled; Bird’s eye chillies (cili padi) 3, seeded; Candlenuts 6; Red chillies 8, seeded; Young ginger 1-cm (½-in) knob, peeled; Shallots 8, peeled; Garlic 3 cloves, peeled; Kaffir lime leaves 2; Vegetable oil 125 ml (4 fl oz / ½ cup)

Preparation info

Difficulty
Easy

Appears in

The Best of Chef Wan Volume 1

By Chef Wan

Published 2018

About

Ingredients

Vegetable oil 125 ml (4 fl oz / ½ cup)
Tamarind juice

Method

Combine ingredients for spice paste in a food processor and blend until smooth.
Heat oil in a wok and sauté the spice paste until fragrant.
Add tamarind juice, pineapple, tomatoes and water. Bring to the boil. Simmer until sauce thickens. Season with salt and sugar. Then, put in the torch ginger bud, bird’s eye chillies, red chillies and laksa le