Mackerel in Spicy and Sour Gravy

Gerang Asam

Preparation info
    • Difficulty


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

By Chef Wan

Published 2018

  • About


  • Vegetable oil 125 ml (4 fl oz / ½ cup)
  • Torch ginger bud


  • Combine ingredients for spice paste in a food processor and blend until smooth.
  • Heat oil in a wok and sauté the spice paste over medium heat until fragrant.
  • Add torch ginger bud and kaffir lime leaves. Allow to simmer for a few minutes.
  • Pour in tamarind juice. Bring to the boil before adding ladies fingers and fish. Simmer for a further 3 minu