Recipe Ingredient
- 10 pieces of kembong fish, cleaned and gutted
- 2 litre water
- 3 pieces tamarind skin
- 1 tsp chilli powder
- 1 tsp turmeric powder
- 1 tsp of salt
- Air Assam Sauce
- 1 red onion, diced
- 2 red chilllies, thinly sliced
- 2 green chillies, thinly sliced
- 3 cili padi, thinly sliced
- 2 large tomatoes, diced
- 1 tbsp shrimp paste (belacan), baked and pounded
- 2 cups tamarind juice (soak 3 tbsp of tamarind paste in 2 cups of water for 15 minutes, squeeze and then strain juice)
- 2 kasturi lime juice
- 1 tbsp sugar
- Salt to taste
Instructions
- Wash and clean the fish and set aside.
- Boil the water and add tamarind skin, chilli powder, turmeric and salt.
- Steam the fish until it is cooked for 7-8 minutes in slow heat, then strain and set aside.
- To make the air assam sauce, combine the tamarind juice, shrimp paste, kasturi lime juice and sugar in a mixing bowl and season with salt.
- Once air assam juice is completed, add in the red onion, red chilli, green chilli, cili padi and tomato and leave it aside for 10 minutes and frequently stir.
- Take the fish and arrange tem on a plate and then pour in the air assam.
- Garnish with kasturi lime wedges.
