Name: Nyonya Gulai Tumis Fish (Asam Pedas Fish)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 5-6
Cuisine: Malaysian
Ingredients: 500g fish of choice; 2 tomatoes, cut into 4; 1 onion, cut into 4; 10 okra, trimmed; 4 stalks daun kesom (Vietnamese mint), removed stem; 1 bud bunga kantan (ginger flower), cut lengthwise into 4; 6 pieces of pineapple (optional); 5 tbsp cooking oil; 750ml water or more; salt to taste; sugar to taste; 35g tamarind pulp, resolve in 1/4 cup water; 10 (100g) shallots; 4 clove garlic; 3 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); 2 buah keras (candle nuts)

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When we get bored with fried fish, I'll cook it in Asam Pedas instead to make our dinner more interesting. I tweaked my original Asam Pedas recipe to create this delicious Gulai Tumis Fish.

Asam Pedas Fish is a popular dish in Malaysian cuisine, particularly among the Malay and Peranakan communities. The name "asam pedas" translates to "sour and spicy", which perfectly describes its flavor profile.

What is Asam Pedas Fish?

It is a tangy, spicy fish stew made with a tamarind-based broth that is spiced with a blend of chilies and aromatics. The dish is renowned for its bold flavors and is commonly paired with steamed rice.

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Recipe - Nyonya Gulai Tumis Fish (Asam Pedas Fish)

Yields: 5 - 6 servings

INGREDIENTS:

500g fish of choice

2 tomatoes, cut into 4

1 onion, cut into 4

10 okra, trimmed

4 stalks daun kesom (Vietnamese mint), removed stem

1 bud bunga kantan (ginger flower), cut lengthwise into 4

6 pieces of pineapple (optional)

5 tbsp cooking oil

750ml water or more

Seasoning:

salt to taste

sugar to taste

35g tamarind pulp, resolve in 1/4 cup water

Spice Paste (Ground)

10 (100g) shallots

4 clove garlic

3 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)

2 buah keras (candle nuts)

METHOD:

Blend all the spice paste ingredients in a food processor with few table spoon of water.
In a pot, heat oil over medium heat and saute ground spices paste until fragrant and oil separated from paste. It takes around 10 minutes.
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 all the seasoning ingredients. Adjust the taste accordingly.
Add in fish and cook for 2 minutes with lid on. Then add in the rest of vegetables (onion, tomatoes and okra) and continue cook for another 2 to 3 minutes. Turn off the heat.
Serve with steamed rice.