Asam Pedas (Sour & Spicy Tamarind Fish Stew)

Name: Asam Pedas (Sour & Spicy Tamarind Fish Stew)
Total time: 40 min
Yield: 4 servings
Cuisine: Malaysian & Singaporean
Ingredients: 1½ lb firm white fish fillets (tilapia or cod), in large pieces; 3 tbsp tamarind concentrate; 1 onion, chopped; 2 garlic cloves; 1 tbsp lemongrass paste; 1 tsp grated ginger; 1 tbsp fish sauce; 8 oz frozen okra; 2 Roma tomatoes, in wedges; ½ eggplant, in chunks; a handful of mint leaves; 2 cups jasmine rice; 10 dried red chiles; ¼ cup oil; 1 tbsp sugar; 1 tsp curry powder; salt

DinnerMalaysian & Singaporean40 minServes 4700 kcal41 g protein

Photo: Elly Suhailee · CC BY-SA 4.0 · source

A Malay home-cooking favorite: firm fish gently poached in a tangy, fiery red tamarind gravy with okra, tomatoes and eggplant. It's sour, hot and a little sweet, and begs for rice.

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Ingredients

1½ lb firm white fish fillets (tilapia or cod), in large pieces
3 tbsp tamarind concentrate
1 onion, chopped
2 garlic cloves
1 tbsp lemongrass paste
1 tsp grated ginger
1 tbsp fish sauce
8 oz frozen okra
2 Roma tomatoes, in wedges
½ eggplant, in chunks
a handful of mint leaves
2 cups jasmine rice

From your pantry: 10 dried red chiles, ¼ cup oil, 1 tbsp sugar, 1 tsp curry powder, salt.

Instructions

Start the rice. Soak the chiles in boiling water for 10 minutes, then stem, seed and blend with the onion, garlic, lemongrass, ginger and a splash of water into a smooth paste.
Heat the oil in a wide pot over medium and fry the paste with the curry powder, stirring, until it turns deep red and the oil separates, 6 to 8 minutes.
Add 1½ cups water, the tamarind, fish sauce and sugar and bring to a boil. Add the eggplant and simmer 5 minutes, then the okra and tomatoes for 3 minutes.
Season the fish with salt, slide it into the gravy and spoon some over the top. Simmer gently, without stirring, until it flakes, 5 to 6 minutes.
Taste and balance with more tamarind, sugar or salt, scatter with torn mint and serve with rice.

Tip: Spanish mackerel (tenggiri) or stingray is traditional, and daun kesum (Vietnamese coriander) gives the signature aroma; mint plus a few cilantro leaves comes close. A teaspoon of belacan in the paste adds depth.