Spicy and tangy, this Nyonya-style assam pedas is the perfect foil for the rich, pomfret flesh. Eat with steaming hot jasmine rice for maximum satisfaction.

Serves 2

Ingredients:

Spice Paste:

8 dried chillies, soaked in hot water till soft, then deseeded

4 red chillies, deseeded

5 shallots, peeled

2 garlic, peeled

10g belacan granules

15g tamarind (assam jawa) paste dissolved in 750ml water

1 stalk lemongrass, outer leaves discarded, bulb end slight smashed to release fragrance

1 large tomato, quartered

8 ladies fingers

400g pomfret fish, sliced into 2 inch thick pieces

1 teaspoon salt

11/2 teaspoon white sugar

2 stalks laksa leaves

1 small ginger flower, thinly sliced

Method:

1. Blend the spice paste ingredients in a food processor until smooth.
2. Mix the spice paste with the tamarind water in a medium pot and bring to a simmer.
3. When simmering, add the lemongrass, and tomato and simmer until the tomato is soft, about 10 mins.
4. Add the sugar, salt and laksa leaves and stir to dissolve. Then add the fish and ladies fingers and immediately cover the pot. 
5. Allow to cook, covered for 6 minutes until the ladies fingers are bright green and the fish is cooked through. Taste and adjust salt/sugar to your preferences.
6. Garnish with sliced ginger flower and serve hot.