Assam Tamarind Fish
This gluten free Assam Tamarind Fish is a very popular Nyonya dish in Malaysia, mainly due to its mouth-watering hot, spicy and sour taste.
- Prep time
- 30 min
- Cook time
- 10 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
- 3 tbsp extra virgin olive oil
- 1.2 kg ling fillets (cut into 3 inch pieces (or any other firm white fish))
- 12 okra (also known as ladies fingers)
- 1 large large yellow capsicum (cut into 3 cm (1.2 inch) pieces)
- 1 large large red capsicum (cut into 3cm (1.2 inch) pieces)
- 2 medium red tomatoes (diced into 2cm (0.8 inch) pieces)
- 1 large large brown onion (diced into 2cm (0.8 inch) pieces)
- 120 g tamarind paste (or tamarind puree)
- 2 tbsp gluten free light soy sauce
- 2 tsp stevia
- 1/2 cup water (You can add additional 1/2 cup water if the sauce is too thick.)
- 1 lemon (cut into wedges)
- steamed basmati rice (to serve)
- 1 tbsp extra virgin olive oil
- 3 clove garlic
- 2 French onion shallots (halved)
- 6 long fresh red chillies (deseeded and cut into 3 cm (1.2 inch) pieces)
- 5 kaffir lime leaves (stems removed and leaves finely sliced)
- 3 cm fresh galangal (peeled and finely sliced)
- 2 cm fresh ginger (peeled and finely sliced)
- 2 cm fresh turmeric (peeled and finely sliced or 1 teaspoon ground turmeric)
- 1 lemon grass (white part only, finely sliced)
Instructions
- 1
Add the ingredients for the spice paste into a food processor and blend until you get a smooth paste. Alternatively, you can use a mortar and pestle if preferred.
- 2
Heat up 3 tablespoons of extra virgin olive oil in a wok and add the spice paste and stir-fry for 2 to 3 minutes or until aromatic on medium heat.
- 3
Add the tomatoes, diced brown onion, tamarind pastet, gluten free soy sauce, stevia and ½ cup water to the wok and stir-fry for another 2 minutes on medium heat.
- 4
Cook the ling fillets in the sauce in batches on low to medium heat for 2 minutes on each side or until fish is just cooked. Stirring the sauce frequently to ensure its not sticking at the bottom. Remove the fish and set aside.
- 5
Add the okra to the wok and cook for 2 to 3 minutes on medium heat. Then add the yellow and red capsicums and cook for another 2 minutes or until all the vegetables are just cooked.
- 6
Serve the ling fillets pieces on a plate together with the vegetables and sauce on top.
- 7
Then serve together with steamed basmati rice and lemon wedges.