Assam Pedas Pomfret
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*You can click on the link to purchase the individual items.
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
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
- Blend the spice paste ingredients in a food processor until smooth.
- Mix the spice paste with the tamarind water in a medium pot and bring to a simmer.
- When simmering, add the lemongrass, and tomato and simmer until the tomato is soft, about 10 mins.
- Add the sugar, salt and laksa leaves and stir to dissolve. Then add the fish and ladies fingers and immediately cover the pot.
- 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.
- Garnish with sliced ginger flower and serve hot.