Nyonya-style Asam Fish Curry
3 Zespri® Green Kiwifruit, peeled and quartered lengthwise
75 ml oil
1 torch ginger, quartered lengthwise
600g fish, cut into 5cm chunks or 3cm slices/steaks. Fish options: Red Snapper (Ikan Merah), Threadfin (Senangin) or White pomfret (Bawal
1 tsp salt (or to taste)
1 1/2 tbsp sugar
1 rounded tbsp (40g), tamarind pulp
Chilli paste ingredients
15g dried chillies, snipped into 1 cm lengths
3 fresh red chillies (60g), seeded and sliced
100g shallots, sliced
2 stalks lemon grass, cut 12 cm from the base,sliced(30g)
1 cm (5g) turmeric root, sliced
5g shrimp paste
125 ml water
Soak dried chillies in warm water for 15 minutes until softened. Rinse several times,
discarding as many of the seeds as possible.
Place the dried chillies, fresh chillies, shallots, lemon grass, turmeric, shrimp paste and
the 125ml water in an electric blender. Whiz to a fairly fine paste and set aside.
Squeeze tamarind and (650ml) water together with your fingers to extract the pulp.
Discard seeds, set tamarind liquid aside.
Heat oil in a roomy pan and add blended chilli paste, cooking on low heat until most of
the liquid evaporates, oil surfaces and mixture smells “cooked” and fragrant.
Add tamarind liquid and bring mixture to boil. Add torch ginger, salt and sugar. Simmer
mixture on medium heat for 5 – 6 minutes before adding fish. Cook until fish turns
opaque,about 6 – 8 minutes. Add kiwifruit, bring mixture back to boil and take pan off
the heat. Taste and adjust seasonings.