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

Recipe Description

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. 

Recipe Ingredient

  • 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
  • Seasoning
  • 1/2 tsp salt or to taste
  • 1 tsp chicken stock power
  • 1/2 tsp fish stock granules
  • sugar to taste


  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.
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