Ikan assam pedas (hot and sour fish stew)

Ikan assam pedas (hot and sour fish stew)

Ikan assam pedas literally means sour and spicy fish, but it's also the term for this classic Malaysian dish of fish simmered with sambal and tamarind.
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  1. Step 1

    Blend the rempah ingredients until smooth
  2. Step 2

    In a deep saucepan, heat up oil on medium heat. Fry the rempah, stirring regularly, until the oil separates. This process needs patience, it will take around 20 minutes. Add sugar and salt, then let it caramelise for a couple of minutes
  3. Step 3

    Add aubergine, water, tomato, and tamarind, and let it simmer for 15 minutes. Add okra and Vietnamese coriander, and simmer for another 5 minutes
  4. Step 4

    Turn heat down to low, ensuring no bubbles are breaking the surface. Gently poach the mackerel in the stew for about 5-7 minutes. The meat should easily flake apart once it's done
  5. Step 5

    Season with extra tamarind, salt and sugar if you prefer it more sour, salty or sweet. Serve with rice and extra slices of mint and coriander