Sour & Spicy Fish

Name: Sour & Spicy Fish
Ingredients: 500 gr catfish ((use Pangasius oder Mackerel-Steak as a subtitute)); 100 gr star fruit, sliced ((use young ananas as subtitute)); 2 tbsp tamarind pulp, soak in 3 tbsp warm water; 1 pc turmeric leaf ( ( if available)); 1 stem lemon grass, outer leaves discarded, crashed; 1 pc kaffir lime leaf; 1 cm fresh galangale, bruised; 600 ml water; oil to stir-fry the paste; salt to taste; sugar to taste ((if preffered)); 100 gr large red chillies, chopped; 8 pc shalllots, chopped; 4 gloves garlic, chopped; 2 cm fresh ginger, chopped; 1 cm ground turmeric (or 1/2 tsp turmeric powder)

Origin: Madura Island

5 from 1 vote

Ingredients

500 gr catfish (use Pangasius oder Mackerel-Steak as a subtitute)
100 gr star fruit, sliced (use young ananas as subtitute)
2 tbsp tamarind pulp, soak in 3 tbsp warm water
1 pc turmeric leaf ( if available)
1 stem lemon grass, outer leaves discarded, crashed
1 pc kaffir lime leaf
1 cm fresh galangale, bruised
600 ml water
oil to stir-fry the paste
salt to taste
sugar to taste (if preffered)

Spice for the paste

100 gr large red chillies, chopped
8 pc shalllots, chopped
4 gloves garlic, chopped
2 cm fresh ginger, chopped
1 cm ground turmeric or 1/2 tsp turmeric powder

Sour & Spicy Fish

Here it is a typical cuisine of Riau mainland Province : Asam Pedas Ikan. Asam Pedas literally means "Sour Spicy". There are commonly 2 kinds of fish being used :

With Ikan Baung, a kind of local catfish, the call it "Asam Pedas Baung & the other with Patin/Pangasius fish, called "Asam Pedas Patin". Unfortunately I can not afford this locally Baung fish here in Germany, so I used the normal cat fish which mostly available here in the western supermarket. Of course you can take any sort of fish as your choice.

The sauce tastes very tasty, doesn't matter what kind of fish you cook. It's perfect combination between sour, fiery hot & hmmmm….my mouth is watering already 😉 So for you ..fish & chilli lovers, have a nice try & enjoy our sour spicy fish soup. Good Luck..

Instructions

Put all ingredients for the seasoning paste in a blender or food processor & blend until smooth.
Heat 2 tbsp oil in a wok/shallow pan, stir-fry the paste, galangale, lemon grass, turmeric leaf & kaffir-lime leaves all the time until fragrant. (approx. 10 minutes)
Add 600 ml water & bring all to boil.Meanwhile soak the tamarind pulp in warm water. Squeeze the tamarind pulp constantly to extract the flavor into the water. Drain the pulp and save the tamarind juice.
Add the fish into the pan, cover & simmer over medium heat until the fish is cooked.
Add the sliced star fruit or young ananas (if any) & tamarind juice.
Adjust the taste with salt & sugar. Stir to mix & remove from heat. Serve hot.