Malaysian Hot & Sour Fish

Name: Malaysian Hot & Sour Fish
Cuisine: British
Ingredients: 8 tbsp blended dried chillies; 1 big yellow onion (roughly chopped); 1 big red onion (roughly chopped); 1 tsp shrimp paste (optional); 1 big red chilli (optional); 1 inch ginger; 2 chopped lemon grass (use white part); 4 garlic; 4 slices galangal; Fish (slices or 2 medium whole); 1/2 C cooking oil; 1 tbsp tamarind paste + 1 C water; 700 ml water; 5 sprigs vietnamese mints; To taste chicken stock granules; To taste salt; 4 tomatoes (cut into 4); Lady finger/Okra

Pinkblanket's Kitchen @pinkblanketskitchen

Houston Texas

Known as Ikan Asam Pedas back in Malaysia this is our local favourite. #fish #dinner #lunch #masammanis #heirloom #familyrecipe #protein #asampedas

Pinkblanket's Kitchen @pinkblanketskitchen

Houston Texas

Known as Ikan Asam Pedas back in Malaysia this is our local favourite. #fish #dinner #lunch #masammanis #heirloom #familyrecipe #protein #asampedas

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Ingredients

A Blended Ingredient 1
8 tbspblended dried chillies
B Blended Ingredients 2
1big yellow onion (roughly chopped)
1big red onion (roughly chopped)
1 tspshrimp paste (optional)
1big red chilli (optional)
1 inchginger
2chopped lemon grass (use white part)
4garlic
4 slicesgalangal
C Other Ingredients
Fish (slices or 2 medium whole)
1/2 Ccooking oil
1 tbsptamarind paste + 1 C water
700 mlwater
5 sprigsvietnamese mints
To taste chicken stock granules
To taste salt
4tomatoes (cut into 4)
Lady finger/Okra

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Steps

1

Heat oil add B. Sauté until fragrant.
2

Add A. Keep stirring until oil separate from the paste.
3

Add in tamarind juice (I used asam keping or sun-dried slices of Garcinia) then water. Stir, add fish. Season with chicken stock granules/powder or cube. Stir gently and let simmers for few minutes. In goes vietnamese mint/vietnamese coriander. Next lady fingers and cut tomatoes. Let it simmer again until lady fingers soften. Adjust taste accordingly. Serve with hot steamed white rice.