Asam Pedas Stingray 亚叁浦鱼 - Featured in Group Recipes

Nyonya Cuisine

Following my last post, the second dish served last Saturday night by our guest chef was the famous Nyonya Asam Pedas (Sour and Spicy) fish. We used Stingray (Skate Wings), which was a common fish for curry because of its not so flaky texture and the ability to withstand long simmer.  In addition, it has no tiny sharp bones which makes it very easy to eat. If you are not used to cook this fish, you can opt for pomfret or mackerel or any fish steak that does not flake easily.

That night other than the Lo Ark , this sour spicy dish was another big hit that teased our appetites to second and even third servings of rice J

Asam Pedas Stingray 亚叁浦鱼 - Featured in Group Recipes 25/11/2010

ASAM PEDAS STINGRAY Cooking time: 30 minutes Serve : 8 INGREDIENT: 2 kg stingray, cut into small pieces (alternatively, use mackerel or fish steak) 2 tomatoes, quartered Lady's fingers/Okra (optional) – steam to cooked 2 tbsp turmeric powder 1 tbsp fish curry powder 2 twigs Daun Kesum (Vietnamese Mint) leaves Mint leaves, for garnish ASAM PASTE: (BLEND) 10-15 dried red chilies, soaked till soft, drained, deseeded, cut into small pieces 10-12 shallots (est. 250g) ， cut into small pieces 2cm thick belacan (shrimp paste) 4 stalks lemongrass, use the white part, cut into small pieces Adequate cooking oil to blend the paste TAMARIND JUICE 100g tamarind pulp (depend on tamarind use and your preferred sourish) 4-5 cup water SEASONING (To your taste) 2 tbsp sugar Salt to taste METHOD: 1. Soak the tamarind pulp in 4 cups water, strain and keep the liquid. Set aside. 2. Blend dried red chilies, shallots, belacan and lemongrass, add in adequate cooking oil to blend the spices into a fine smooth paste. 3. Add turmeric powder into paste and stir to mix. 4. Heat the wok, add 2 tbsp oil and sauté the blended asam paste on medium heat until fragrant. 5. Once paste starts to splatter, add in tamarind juice, tomatoes, daun kesum (Vietnamese Mint), and bring to a boil on high heat. 6. Add seasoning and taste test, if soup tastes not sour enough add in more tamarind juice. 7. Add in stingray and simmer for 10 minutes or until cooked. 8. Last add in cooked lady's fingers and simmer for another 5 minutes. 9. Final taste test, add in more sugar if too sourish or salt if too blend. 10. Garnish with mint leaves and serve with white rice. 亚叁浦鱼 烹饪时间：30分钟 材料： 2公斤浦鱼，切成小块 2个番茄 羊角豆/秋葵（可选） - 蒸熟 2汤匙黄姜粉 1汤匙咖喱粉 越南薄荷叶 薄荷叶，装饰用 亚叁酱料： 10-15 只干辣椒，泡软，沥干，切成小块 10-12葱头（估计250克），切成小块 2厘米厚的马来栈（虾酱） 4支香茅，使用白色部分，切成小块 适量烹调油 亚叁（罗望子果）汁 100克罗望子果肉（取决于罗望子和自己的喜好的酸度） 4-5杯水 调味料（你的口味） 2汤匙糖 适量盐 方法： 1。罗望子果肉浸泡在4杯水成汁。备用。 2。把干辣椒，葱，马来栈和香茅，加入适量的烹调油用搅拌机打成糊状。 3。亚叁酱料加入黄姜粉，搅拌均匀。 4。烧热镬，加入2汤匙油，爆香亚叁酱料。 5。加入亚叁汁，西红柿，越南薄荷叶，煮开， 加入调味。如果不太酸 添加亚叁汁。 6。放入浦鱼煮10分钟或至熟。 7。最后加入羊角豆煮5分钟。 8。测试口味如太酸或太淡，添加适量调味。 9。用薄荷叶装饰，配上白米饭。