Asam Pedas Ikan
Fish poached in a sour tamarind and chilli gravy with okra and torch ginger.
Prep
15 min
Cook
25 min
Total
40 min
Serves
4
Per serving
609 kcal
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Instructions
Step 1: Soak the tamarind pulp in warm water and strain out the seeds.
Step 2: Fry the blended shallots and garlic with the chilli paste and toasted belacan until the oil separates.
Step 3: Add the tamarind liquid, water, salt and sugar and bring to a simmer.
Step 4: Add the okra, tomato and torch ginger flower and cook briefly.
Step 5: Slide in the mackerel steaks and poach until the flesh flakes and is cooked through.
Ingredients
Quantities update automatically for 4 servings.
- 700 gMackerel — cut into steaks
- 3 tbspTamarind pulp — soaked and strained
- 4 tbspChilli paste
- 5 wholeShallot — blended
- 4 clovesGarlic — blended
- 10 gBelacan — toasted
- 150 gOkra — trimmed
- 2 wholeTomato — quartered
- 1 wholeTorch ginger flower — halved
- 4 tbspVegetable oil
- 700 mlWater
- 1 ½ tspSalt
- 1 tbspSugar
Nutrition
Nutrition per serving, calculated from the ingredient list. Not yet reviewed.
- Calories
- 609 kcal
- Protein
- 36.8 g
- Carbohydrates
- 25.8 g
- Fat
- 40.6 g
- Saturated fat
- 8 g
- Fibre
- 4.3 g
- Sugar
- 15.8 g
- Sodium
- 1447 mg
These figures are estimates for general information only and are not medical or dietary advice.