Asam Pedas Stingray

It is getting harder to find fresh Stingray at wet market these days in Kuala Lumpur. It has been a while since I asked my mother-in-law to look out for it and she managed to get some really beautiful Stingray lately. The minute I saw it, I knew it had to be Assam Pedas!

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Asam Pedas Stingray Recipe

Yields: 6 - 7 servings

INGREDIENTS:

500g sting ray, cut into your desired size

1 big onion, cut into four

1 bunga Kantan (Torch Ginger Flower Bud), cut into half and slice thinly

5 sprigs of daun kesum (Vietnamese mint)

4 small pieces of pineapple, optional

3 tbsp cooking oil

750 ml - 1000 ml water

Seasoning:

salt to taste

sugar to taste

30g tamarind pulp, resolve in 1/4 cup water

Finely Ground Paste (with blender):

10 (100g) shallots

3 clove garlic

2 stalks of lemon grass (white part only)

2 inch kunyit (fresh turmeric)

8 - 10 dried chillies, soak with hot water (depends on how spicy you like)

METHOD:

In a pot, heat oil over medium heat and saute ground spices paste until fragrant.
Add some water, daun kesom, bunga kantan and pineapple. Add the remaining of water and bring to boil. Turn to low heat and simmer for 5 to 10 minutes. Add in onion and all the seasoning ingredients.
Add in stingray and cook for 5 minutes until fish is cooked. Adjust the taste accordingly.
Serve with steamed rice.

Note:

You may add some okra (lady's fingers) into the asam pedas. Just blanch okra in boiling water and add into Asam Pedas.