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.