I always loves to eat fish in tamarind sauce; it is so appetizing. Just mentioned cooked spicy sour sauce will just makes me drool.
Previous I used to buy the ready mix sauce which is much easier and thought I would like to give it a try to make the tamarind sauce my own.
Gerang Asam
Nyonya Tamarind Fish
Recipe source from masam manis
(I only cooked half of the recipe here)
Original By: Chef Florence Tan
Recipes from the Nyonya Kitchen
Ingredient
175 ml or 3/4 cup cooking oil
3 cups tamarind juice or 750 ml water + 75 gm tamarind pulp
900 gm Spanish Mackerel or any fish
(I only cooked half of the recipe here)
Original By: Chef Florence Tan
Recipes from the Nyonya Kitchen
Ingredient
175 ml or 3/4 cup cooking oil
3 cups tamarind juice or 750 ml water + 75 gm tamarind pulp
900 gm Spanish Mackerel or any fish
2 kaffir lime leaves ~ optional
1/2 teaspoon sugar
2 1/2 teaspoons salt
20 young lady's fingers (I didn't add)
Finely Ground Paste
20 dried chillies, soaled in water and drained
18 shallots, peeled
2 cloves garlic, peeled
5 candlenuts
1/2 inc fresh turmeric, peeled
1 inc galangal, peeled
4 stalks lemon grass, sliced
11/2 teaspoons crushed dried shrimp paste
Method
Heat the cooking oil and fry finely ground paste until fragrant
Add the tamarind juice and bring to a boil. Simmer for 4 minutes
Increase the heat and add fish, kaffir lime leaves, sugar and salt.
Cook for 4 minutes.
Add lady's fingers and cooked for another 5 minutes until the fish is done and lady's fingers are tender.
1/2 teaspoon sugar
2 1/2 teaspoons salt
20 young lady's fingers (I didn't add)
Finely Ground Paste
20 dried chillies, soaled in water and drained
18 shallots, peeled
2 cloves garlic, peeled
5 candlenuts
1/2 inc fresh turmeric, peeled
1 inc galangal, peeled
4 stalks lemon grass, sliced
11/2 teaspoons crushed dried shrimp paste
Method
Heat the cooking oil and fry finely ground paste until fragrant
Add the tamarind juice and bring to a boil. Simmer for 4 minutes
Increase the heat and add fish, kaffir lime leaves, sugar and salt.
Cook for 4 minutes.
Add lady's fingers and cooked for another 5 minutes until the fish is done and lady's fingers are tender.
If you loves this type of spicy and sour sauce, you will go for second helping!
Was it spicy? No, I don't think so.....though the colour looks like sooooo hot and spicy here!
Was it spicy? No, I don't think so.....though the colour looks like sooooo hot and spicy here!
Wah, Mel, you are so hardworking in updating your blog this week! Hmmm, I can smell the tamarind fish from here! Must be good to have it with just plain rice. I want a big bowl with lots of tamarind sauce, can?
ReplyDeleteHi Jessie,
DeleteYou can eat spicy food already? How's your throat now? If all well, I scoop extra sauce to your rice!
Sour and spicy... and the gravy goes so well with rice... I like Assam Ikan... (and fish head) ... where are the lady fingers?
ReplyDeleteHi Alvin
DeleteThis tamarind fish is so appetizing.... well I loves assam fish and that's why I loves this dish. Ya, ya, ya....no lady fingers here....lazy to go to the market to buy.
i love the colors of this dish! so mouthwatering! must taste soooo gooood ^^ with lots and lots of rice!
ReplyDeleteMel, I also love asam fish but lazy to cook. Hah! Hah! Your gerang asam looks very appetizing. Maybe one day I will cook my grandma's version of asam fish :)
ReplyDeleteI am hungry looking at your fish, wish now i have a white rice to go with it.
ReplyDeleteYour asam fish looks so scrumptious! Lovely colour and looks so appetizing! I would cook more rice when this is served! Definitely will add rice, yummy!
ReplyDeletei think i have this book too, cant exactly remember its name but it's by florence and i saw a gerang assam recipe there so i guess it's the same one. This is so mouthwatering, well done mel!
ReplyDeleteHi Mel, sorry I'm late. Your this gerang asam look very tempting. Sure have to eat extra rice. yum yum!
ReplyDeleteHave a nice day.