Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare the spice paste by blending 8 to 10 fresh red chilies, 100 grams of peeled shallots, 4 peeled cloves of garlic, a 2 cm piece of peeled fresh ginger, a 1 cm piece of peeled fresh turmeric, a 2 cm piece of peeled galangal, 1 bruised stalk of lemongrass, and 1 teaspoon of lightly toasted belacan into a smooth consistency.

2. 2

   Heat 2 tablespoons of cooking oil in a clay pot over medium heat, then add the prepared spice paste and sauté for 8 to 10 minutes until it becomes fragrant and the oil visibly separates from the paste.

3. 3

   Pour in the strained tamarind juice, prepared from 3 tablespoons of tamarind paste mixed with 1 cup (240 ml) of warm water, along with 200 ml of thick coconut milk and 1 cup (240 ml) of water or fish stock into the clay pot, stirring well to combine and bringing the mixture to a gentle simmer.

4. 4

   Introduce 10 to 12 trimmed okra pods and 1 large tomato cut into wedges into the simmering curry, allowing them to cook for 5 minutes until they begin to slightly tenderize.

5. 5

   Carefully add 600 grams of 3 cm thick firm white fish fillets into the clay pot, ensuring each piece is mostly submerged in the aromatic sauce, then continue to simmer for 8 to 10 minutes or until the fish is completely cooked through and flakes easily with a fork.

6. 6

   Season the Malaysian Clay-Pot Asam Pedas Ikan with 1 teaspoon of salt and 1/2 teaspoon of sugar, tasting and adjusting to achieve your preferred balance of sour, spicy, salty, and sweet before serving immediately while hot.