Name: Ikan Masak Asam (Fish in Tamarind Sauce)
Yield: Serves 4
Cuisine: Malaysian
Ingredients: 2–3 Tbsp tamarind juice; 2.5-cm (1-inch) knob ginger, peeled and cut into thin strips; 3 cloves garlic, peeled and cut into thin slices; 2 medium white onions, peeled and sliced; 1 tsp sugar; 1 Tbsp oyster sauce; 1 red chilli, cut into thin strips; 1 green chilli, cut into thin strips; 1 sea bream, sea bass or red mullet, gutted and cleaned; ½ tsp salt; 2 tsp turmeric powder; 3 shallots, peeled and thinly sliced; 250 ml (8 fl oz / 1 cup) vegetable oil; 125 ml (4 fl oz / ½ cup) water; 4 bird’s eye chillies, bruised

Preparation info

Serves
4

Difficulty
Easy

Appears in

My Rendang isn't Crispy

By Zaleha Kadir Olpin

Published 2019

About

Cooking this dish is my sister-in-law, Rokiah’s speciality, and this is her recipe for which I have her full blessing and permission to share. I love how such simple ingredients contribute to making this super delicious dish. You can use boneless fish fillet instead of a whole fish. Simply cut the fillet into small pieces and follow the method from step 2.