Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare the aromatic paste by finely mincing 4 small shallots, 3 garlic cloves, 2 cm fresh ginger, and 1 green chili.

2. 2

   Sauté the minced aromatics in 2 tablespoons of vegetable oil in a medium pot over medium heat until fragrant for approximately 3 minutes.

3. 3

   Add 1 bruised lemongrass stalk and 2 kaffir lime leaves to the pot and continue to cook for 1 minute, releasing their aroma.

4. 4

   Pour in 400 ml of light coconut milk and 200 ml of water, bringing the liquid to a gentle simmer.

5. 5

   Stir in 1 tablespoon of sumac powder, 1 tablespoon of tamarind paste, 1 teaspoon of salt, and 1 teaspoon of palm sugar, ensuring the flavors are well combined.

6. 6

   Gently place 4 fish fillets, each weighing approximately 150 grams, into the simmering liquid, ensuring they are mostly submerged.

7. 7

   Poach the fish gently for 8 to 10 minutes, or until cooked through and flaky, avoiding rapid boiling to maintain the fish's texture.

8. 8

   Garnish the Ikan Poached Sumac Asam with 2 tablespoons of fresh chopped cilantro before serving immediately.