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  • Subashini Pallianysamy

Asam Fish

Assam fish is my favorite dish to order besides sweet and sour in restaurants. It was Nyonya style of cooking wherebye it has influence from both Malay and Chinese cuisines. The asam (sour) and spicy gives perfection and satisfy our taste buds.  Asam fish and Asam pedas is not same eventhough ingredients which used almost similar. Now days, instant assam curry paste sold in market.  Anyway i prefer to do it myself.  It goes well with  hot steam rice. Perfect lunch for two.


For Fish

  1. 1 Garoupa Fish

  2. salt

  3. turmeric powder

  4. corn flour

  5. pepper powder

For Gravy prepare the chili paste first :

  1. 5 shallots

  2. 3 clove garlic

  3. small piece of ginger

  4. small piece of galangal

  5. 1 stalk lemon grass

  6. 10 dry chilies

  7. 1 tbsp shrimp paste (belacan)

  8. 2 buah keras

Vegetables :

  1. 1 tomato chopped four

  2. 2 ladies finger cut lengthwise

  3. 1 eggplant cut cut into wedges

  4. 30 gm pineapple chunks

  5. 2 long beans

  6. 1 onion sliced

Others :

  1. 1/2 cup tamarind juice

  2. salt as needed

  3. 1 tsp sugar

  4. Oil

Preparation Method :

Clean the fish and rub turmeric powder and salt all over the fish. Marinate for 10 minutes. Even fresh turmeric grounded can be used as well.

Mix corn flour with pepper powder in a plate. Now cover the fish with corn  flour. Mean while, heat the oil in a wok. Deep fry  the fish in hot oil and keep aside in wide plate.

Now prepare for the gravy.

Blend all the ingredients for chili paste in a blender or food processor. Heat oil in a pan. Add sliced onions and stir fry till golden brown. Add chili paste and cook the paste till oil floats on top layer. Add tamarind juice and add water if needed.  Let it boil. Add all the vegetables except pineapple (long beans, eggplant, tomato ). Let the vegetables cooked and gravy thickens.  Finally add pineapple chunks, salt and sugar. Simmer for 3 minutes. Turn off heat. Pour the gravy over the fried fish. Its now ready to serve. Its best to serve hot.

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