Asam Pedas with a Twist

Ingredients

• 500g (1.1 lb) fish fillets (such as red snapper or mackerel) 500g (1.1 lb) fish fillets (such as red snapper or mackerel)
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 red chili peppers, sliced 2 red chili peppers, sliced
• 2 green chili peppers, sliced 2 green chili peppers, sliced
• 1 tablespoon tamarind paste 1 tablespoon tamarind paste
• 1 tablespoon palm sugar 1 tablespoon palm sugar
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon shrimp paste 1 teaspoon shrimp paste
• 2 cups (470ml) water 2 cups (470ml) water
• Salt to taste Salt to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat.
2. 2.
   Add the sliced onion, minced garlic, and chili peppers. Sauté until the onions are translucent and the peppers are slightly softened.
3. 3.
   In a small bowl, dissolve the tamarind paste in water and set aside.
4. 4.
   Add the fish fillets to the pan and cook for 2-3 minutes on each side until lightly browned.
5. 5.
   Stir in the tamarind water, palm sugar, turmeric powder, and shrimp paste. Mix well to combine.
6. 6.
   Reduce the heat to low and simmer for 10-15 minutes, allowing the flavors to meld together.
7. 7.
   Season with salt to taste.
8. 8.
   Garnish with fresh cilantro before serving.
9. 9.
   Serve hot with steamed rice.

Treat your ingredients with care...

• Tamarind paste — Soak the tamarind pulp in warm water for a few minutes, then strain it to remove any seeds or fibers before using.
• Shrimp paste — Toast the shrimp paste in a dry pan over low heat for a few minutes to enhance its flavor before adding it to the dish.

Tips & Tricks

• For a spicier kick, add more chili peppers or include a small amount of bird's eye chili.
• Adjust the amount of tamarind paste and palm sugar according to your preference for sourness and sweetness.
• Marinate the fish fillets in turmeric powder and salt for 15 minutes before cooking to enhance their flavor.

Serving advice

Serve the Asam Pedas hot with steamed rice to soak up the flavorful gravy. Garnish with fresh cilantro for a pop of color and added freshness.

Presentation advice

Present the Asam Pedas in a vibrant serving dish, allowing the rich red color of the gravy to stand out. Arrange the fish fillets on top and garnish with a sprinkle of fresh cilantro for an appealing presentation.