Ikan Assam Pedas

(Spicy Tamarind Fish)


This is another recipe from Simply Good: Healthy Family Meals, a recipe book produced by the General Conference Women’s Society of Christian Service in celebration of the 135th Anniversary of The Methodist Church in Singapore in 2020.


The book will be available for sale when services in church buildings are resumed.





3 pcs Spanish mackeral (batang, about 80 gm each), washed and cleaned

1½ tbsps vegetable oil

½ big onion, sliced

1 clove garlic, sliced

2-cm knob ginger, sliced or minced

1 tsp tamarind pulp (assam)

200 ml water

60 gm ladies’ fingers, sliced diagonally

2 tomatoes, cut into wedges


PASTE

3 tbsps fish assam pedas paste

1 tsp turmeric powder

¼ tsp salt

1 tsp sugar

3 kaffir leaves, torn in half


1. Heat oil in a pot over medium heat till hot. Add onion, garlic

and ginger. Fry till fragrant and golden brown.

2. Mix paste ingredients and add them to the pot. Stir well.

3. Mix well 1 teaspoon of tamarind pulp in 2 tablespoons of warm

water and strain for the juice. Add tamarind juice and fish.

4. Add water and simmer for 10 minutes.

5. Add ladies’ fingers and tomatoes. Simmer for another 2 minutes.

Turn off heat and cover pot. Serve with brown rice.


NOTE

The recommended brand of fish assam pedas paste is Mak Nonya Ikan Asam Pedas.


Copyright © General Conference Women’s Society of Christian Service, 2020


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