ASAM PEDAS FISH RECIPE

Malaysian cuisine consists of cooking traditions and practices found in Malaysia, and reflects the multiethnic makeup of its population. The vast majority of Malaysia's population can roughly be divided among three major ethnic groups: Malays, Chinese and Indians. The remainder consists of the indigenous peoples of Sabah and Sarawak in East Malaysia, the Orang Asli of Peninsular Malaysia, the Peranakan and Eurasian creole communities, as well as a significant number of foreign workers and expatriates.

INGREDIENTS:

1 medium size black pomfret (ikan bawal hitam), cut into half

1 big onion, cut into four

10 lady fingers or okra

1 bunga Kantan (Torch Ginger Flower Bud), cut into half and slice thinly.

3 sprigs of daun kesum (Vietnamese mint)

4 small pieces of pineapple, optional

100 – 120 ml cooking oil

3 – 4 cups water

SEASONING:

2 – 3 tbsp brown sugar or to taste

3 tsp salt or to taste

Lime juice of 1 lime

FINELY GROUND PASTE (WITH BLENDER):

12 (100g) shallots

3 clove garlic

2 stalks of lemon grass (white part only)

1 inch Lengkuas (Galangal)

2 inch kunyit (fresh turmeric)

10 fresh red chillies

5 – 8 dried chillies, soak with hot water (depends on how spicy you like)

1 tsp toasted belacan powder (prawn paste) - optional

METHOD:

In a wok or pot, heat oil over medium heat and saute ground spices paste until fragrant.

Add some water, daun kesom, bunga kantan and pineapple. Stir and cook for a short while, add in lady fingers, onion and all the seasoning ingredients. Stir and simmer until lady fingers are cooked and remove the lady fingers to prevent from become soggy.

Add in fish and the remaining water. Cook for 10 to 15 minutes until fish is cooked.  Transfer back the cooked lady fingers to Asam Pedas.

Serve hot with steamed rice.