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.
- 450 g Spanish mackerel (ikan tenggiri)cut into thick slices
- 200 g pineapple (cut into thin slices)
- 1 tsp salt
- 4 tbsp oil
- 6 shallots (peeled)
- 2 cloves garlic (peeled)
- 2 sprigs polygonum (daun kesom)
- 1 torch ginger bud (halved and finely sliced)
- 2 tbsp tamarind paste
- 500 ml water
- Spice paste
- 20 dried chillies (soaked)
- 5 red chillies (seeded)
- 6 shallots
- 2 cloves garlic
- 1 cm knob galangal
- 2 stalks lemongrass
- 2 cm fresh turmeric
- 1 cm square dried shrimp paste (belacan)
- 2 cm ginger
- 1/2 tsp salt or to taste
- 1 tsp chicken stock power
- 1/2 tsp fish stock granules
- sugar to taste
- Lightly season fish slices with salt and set aside. Ground the spice paste ingredients together into a paste.
- 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.
- Add the kesom sprigs and torch ginger bud. Dissolve the tamarind in the water and pour in. Bring to a boil.
- 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.