• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Easy
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Recipe Ingredient

  • 350ml water
  • 25g asam jawa paste
  • 700g fish head, halved
  • 5 lady´s fingers
  • 4 cherry tomatoes, halved
  • 4 tbsp oil
  • 2 stalks polygonum (daun kesom)
  • Spice paste (blended)
  • 5 fresh red chillies, seeded
  • 3 dried chillies, soaked and seeded
  • 1 tbsp sliced lemon grass
  • 3 slices galangal
  • 1 cm fresh turmeric root
  • 10 shallots
  • 5 cloves garlic
  • 1/2 tsp belacan powder (shrimp paste powder)
  • 1 1/2 tbsp fish curry powder
  • Seasoning
  • Adequate salt to taste
  • 1/8 tsp sugar or to taste
  • 1 tsp ikan bilis stock granules
  • Garnishing
  • 1 tbsp finely sliced torch ginger bud (bunga kantan)

Instructions

  1. Lightly season fish head with salt and pepper. Steam for 10 minutes. Remove and discard any excess water from the plate.
  2. Mix the water and asam jawa paste and strain the juice. Set aside. Heat oil in a saucepan. Fry blended spices and polygonum stalks until fragrant. Thin down with 2-3 tablespoons of the strained tamarind juice.
  3. Add the rest of the tamarind juice and lady´s fingers. Bring to a boil. Allow to simmer for 5-6 minutes. Add cherry tomatoes and adjust with seasoning to taste.
  4. Dish out gravy and pour over the fish. Continue steaming for a further 3-4 minutes or until the eyes of the fish pop out.
  5. Serve the dish with a sprinkling of sliced wild ginger bud.

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