Ingredients for Asam Pedas
» 1 pomfret (1/2 pound to 1 pound)
» rose syrup
» 10 small okras
» 1 tomato (cut into wedges)
» 1 teaspoon of fish curry powder
» 2 sprigs of daun kesum (Vietnamese mint/Vietnames coriander)
» 5 tablespoons of cooking oil
» 1 tablespoon of palm sugar/sugar
» Salt to taste
Ingredients for Spice Paste
» 1 clove garlic
» 1 stalk of lemon grass (white part only)
» 4 shallots
» 8-10 dried chillies (depends how spicy you like)
» 1/2 tablespoon of belacan (prawn paste)
Ingredients to make Tamarind Juice
» 1/4 cup of water
» Tamarind pulp (size of a small ping pong ball)
How to cook Asam Pedas
» Pound the spice paste with mortar and pestle or grind them in a food processor. Set aside.
» soak red beans in water for two hours
» Soak the tamarind pulp in warm water for 15 minutes. Squeeze the tamarind pulp constantly to extract the flavor into the water. Drain the pulp and save the tamarind juice.
» bring water to a boil
» Heat oil and fry the spice paste for 2 minutes or until fragrant.
» Add the tamarind juice, fish curry powder and bring to boil.
» Add the tomato wedges and okras and bring to boil.
» Add the fish, salt, and palm sugar/sugar.
» Simmer on low heat for 5 minutes or until the fish is cooked.
