Recipe Ingredient
- 600g tilapia fish, cleaned
- 2 kaffir lime leaves
- 2 pieces dried tamarind skin
- 2 tbsp tamarind paste + 150ml water, mixed and strained for juice
- 1 onion, cut into wedges
- 1 tomato, cut into wedges
- 1 long brinjal, cut into wedges
- Asam Sauce:
- 3 lady´s fingers, sliced
- 3 pieces fried beancurd (tau fu pok), halved
- Spice paste:
- 2 stalks lemongrass
- 1 wild ginger flower bud (bunga kantan)
- 10g fresh turmeric root
- 3 cloves garlic
- 5 shallots
- 8 red chillies, seeded
- Seasoning:
- 1/2 tsp salt
- 1 tbsp sugar
- 3 tbsp calamansi lime juice
Instructions
- Combine all spice ingredients in a food processor. Blend into a fine paste. Heat oil and fry spice paste until fragrant.
- Add tamarind juice and dried tamarind skin. Sauté well, then add brinjal, lady´s fingers and tomato. Cook to a boil.
- In the meantime, steam fish for about 10 minutes or until the eyes pop out or fish is done. Pour off excess liquid that has collected on the steaming plate.
- Heat 1 tablespoon oil and sauté onion until fragrant. Add this into the prepared spice sauce with the tau fu pok and stir well.
- Pour the asam sauce over the fish and serve at once.
