• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Ingredient

  • 10 pieces of kembong fish, cleaned and gutted
  • 2 litre water
  • 3 pieces tamarind skin
  • 1 tsp chilli powder
  • 1 tsp turmeric powder
  • 1 tsp of salt
  • Air Assam Sauce
  • 1 red onion, diced
  • 2 red chilllies, thinly sliced
  • 2 green chillies, thinly sliced
  • 3 cili padi, thinly sliced
  • 2 large tomatoes, diced
  • 1 tbsp shrimp paste (belacan), baked and pounded
  • 2 cups tamarind juice (soak 3 tbsp of tamarind paste in 2 cups of water for 15 minutes, squeeze and then strain juice)
  • 2 kasturi lime juice
  • 1 tbsp sugar
  • Salt to taste


  1. Wash and clean the fish and set aside.
  2. Boil the water and add tamarind skin, chilli powder, turmeric and salt.
  3. Steam the fish until it is cooked for 7-8 minutes in slow heat, then strain and set aside.
  4. To make the air assam sauce, combine the tamarind juice, shrimp paste, kasturi lime juice and sugar in a mixing bowl and season with salt.
  5. Once air assam juice is completed, add in the red onion, red chilli, green chilli, cili padi and tomato and leave it aside for 10 minutes and frequently stir.
  6. Take the fish and arrange tem on a plate and then pour in the air assam.
  7. Garnish with kasturi lime wedges.
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