Assam Pedas Salmon fish head 亚叁鱼头

Assam Pedas fish head is one of my favorite curry dishes which I often eat back home. Since we moved here, I seldom get the chance to eat spicy dishes, not to mention authentic Malaysian Asam Pedas. In fact locating a nice Malaysian Restaurant is not easy too.


With so many Asian grocery shops in Auckland, getting spices like curry powder, tamarind or even belacan (shrimp paste) is not an issue at all. In fact, I can even find Malaysia's brand curry powder and my hometown Penang made belacan! So, with all these ingredients easily available no excuse for me not to cook it when I really crave for it especially during cold winter right ? :-P

Below is the recipe I used to cook my Asam Pedas using Salmon Fish head.

Assam Pedas Salmon fish head 亚叁鱼头 Ingredients:
2 salmon fish head lady fingers(okra) /eggplants 1 tomato (cut into wedges) 2 tablespoon of fish curry powder 2 sprigs of daun kesum (Vietnamese mint/Vietnames coriander) 5 tablespoons of cooking oil 1 tablespoon of palm sugar/sugar Salt to taste
Spice Paste: 1 clove garlic 1 stalk of lemon grass (white part only) 4 shallots 5-8 dried chillies (depends how spicy you like) 1/2 tablespoon of belacan (prawn paste)	Pound the spice paste with mortar and pestle or grind them in a food processor. Set aside.
Tamarind Juice: 1 1/4 cup of water Tamarind pulp (size of a small ping pong ball).	Soak the tamarind pulp in warm water for 15 minutes. Squeeze the tamarind pulp constantly to extract the flavor into the water. Drain the pulp and save the tamarind juice.
Method: Heat oil and fry the spice paste for 2 minutes or until fragrant. Add the tamarind juice, fish curry powder and bring to boil. Add the tomato wedges and okras and bring to boil. Add the fish, salt, and palm sugar/sugar. Simmer on low heat for 5 minutes or until the fish is cooked. Serve hot. 配料： 2头三文鱼头 羊角豆（秋葵，茄子 1番茄（切成楔） 2汤匙鱼的咖喱粉 2片越南薄荷/香菜 5汤匙食油 1汤匙黄糖/ 或白糖 盐味 香料： 全部香料研磨。备用。大蒜 1棵香茅（只要白色部分） 4青葱 5-8干辣椒（取决于你如何喜欢吃辣） 1 / 2汤匙虾膏 亚叁/罗望子果汁： 1 1 / 4杯水 亚叁/罗望子果肉（一个小乒乓球大小） 把亚叁肉在温水中浸泡15分钟，不断挤压提取亚叁水。汁待用。  方法： 1。热窝下油把香料爆香2分钟。 2。添加亚叁汁，咖喱粉及煮沸。 3。添加番茄和洋角豆并煮沸。 4。添加鱼，盐和糖。 5。慢火煮5分钟或直到鱼熟。趁热食用。