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

Recipe Ingredient

  • 600g tilapia fish, cleaned
  • 2 kaffir lime leaves
  • 2 pieces dried tamarind skin
  • 2 tbsp tamarind paste + 150ml water, mixed and strained for juice
  • 1 onion, cut into wedges
  • 1 tomato, cut into wedges
  • 1 long brinjal, cut into wedges
  • Asam Sauce:
  • 3 lady´s fingers, sliced
  • 3 pieces fried beancurd (tau fu pok), halved
  • Spice paste:
  • 2 stalks lemongrass
  • 1 wild ginger flower bud (bunga kantan)
  • 10g fresh turmeric root
  • 3 cloves garlic
  • 5 shallots
  • 8 red chillies, seeded
  • Seasoning:
  • 1/2 tsp salt
  • 1 tbsp sugar
  • 3 tbsp calamansi lime juice


  1. Combine all spice ingredients in a food processor. Blend into a fine paste. Heat oil and fry spice paste until fragrant.
  2. Add tamarind juice and dried tamarind skin. Sauté well, then add brinjal, lady´s fingers and tomato. Cook to a boil.
  3. In the meantime, steam fish for about 10 minutes or until the eyes pop out or fish is done. Pour off excess liquid that has collected on the steaming plate.
  4. Heat 1 tablespoon oil and sauté onion until fragrant. Add this into the prepared spice sauce with the tau fu pok and stir well.
  5. Pour the asam sauce over the fish and serve at once.
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