Assam Fish

Being not very fond of coconut milk, my mother prefers Assam Fish to Curry Fish. So, for our National Day dinner party, I decided to cook her this dish.


Ingredients:
- 1 red snapper or fish head 
- 1 thumb-size ginger 
- 1 thumb-size galangal 
- 3 large chili and 3 chili padi 
- 1 tablespoon of fish curry powder 
- 1 tablespoon of toasted belacan 
- 5 shallots 
- 4 cloves of garlic 
- 1 stalk of lemon grass 
- 1 packet of assam, dissolves in 1 bowl of water 
- 1 tablespoon of salt
- 1 tablespoon of sugar 
- 10 ladyfingers, sliced 
- 3 tomatoes, cut into wedges 

Procedures:
1) Steam fish with a few slices of ginger. See aside in a serving plate. 
2) Blend ginger, galangal, chilis, shallots, garlic and lemon grass into a paste. 
3) In a frying pan, toast the belacan. Add some vegetable oil and fry the paste until fragrant. 
4) Add curry powder and assam water. Bring the sauce to a boil. 
5) Add cut ladyfingers and tomatoes. Cook until soften. 
6) Add salt and sugar to taste. 
7) Pour the sauce on top of the steamed fish. Serve. 



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