Asam Pelai Fish

Asam and pedas flavours in one dish will make the taste buds dance. This recipe was first published in Amy Beh’s column, Cook’s Nook. 

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Spice paste
  1. Lightly season fish slices with salt and set aside. Ground the spice paste ingredients together into a paste.
  2. Heat the oil in a wok. Lightly brown shallots and garlic then add in the spice paste. Stirfry until aromatic and oil rises to the top.
  3. Add the kesom sprigs and torch ginger bud. Dissolve the tamarind in the water and pour in. Bring to a boil.
  4. Allow to boil for 5 minutes then add in fish slices and pineapple. Simmer for 3-5 minutes until fish is done. Season to taste with salt, stock powders and sugar. Dish out and serve.
Recipe Notes

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