Spicy and Sour Fish

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

Asam Pedas

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

Asia
Malaysia
Fish course
Pescatarian
South East Asia
Gluten-free
Spicy

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