Name: Mackerel in Spicy and Sour Gravy (Gerang Asam)
Cuisine: Malaysian
Ingredients: Torch ginger bud 1, halved lengthwise; Vegetable oil 125 ml (4 fl oz / ½ cup); Tamarind juice 250 ml (8 fl oz / 1 cup), made from 3 Tbsp tamarind pulp mixed with 250 ml (8 fl oz / 1 cup) water and strained; Kaffir lime leaves 3; Dried chillies 25, soaked in water, seeded and drained; Dried prawn (shrimp) paste (belacan) 2-cm (1-in); Sugar to taste; Spotted Spanish mackerel 4 steaks, each about 125 g (4½ oz), cleaned; Salt to taste; Ladies fingers (okra) 8, trimmed; Shallots 10, peeled; Lemongrass 2 stalks, sliced; Galangal 1-cm (½-in) knob, peeled; Garlic 2 cloves, peeled; Candlenuts 5; Turmeric 2-cm (1-in) knob, peeled

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)
Torch ginger bud

Method

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