I haven’t been posting fish recipes for quite sometime. So let’s go for something fishy today ! How about this Assam Curry Fish ? Used to buy premix for anything Assam previously, but after trying out this recipe from scratch, it actually isn’t that tough to prepare either. I can jolly back forsake all premixes for now !! I am always in favor of any recipes that are simple and straightforward. This is seriously one good example. All you gotta do is to blend all the spice ingredients to paste in a food processor and cook them in a wok with the fish.
Furthermore fish cooks pretty quickly, so if you are game enough, you can challenge this dish in less than 30 minutes ! Of course, if you do have the time to spare, feel free to work on your own pace. I always feel I can cook better when I am in a relaxed mode though.
And this piece of Batang fish that I have ordered online from PurelyFresh was in particular a very thick slice. In order to reduce the cooking time and for better taste so that the sauce can seep into the fish easily, I sliced it into 2 sections. But when you slice it thinner, you risk it breaking into smaller pieces whilst cooking. To prevent that from happening, I rubbed the fish with some salt and sugar all over and set it aside in the chiller for at least 30 minutes before cooking.
I don’t really fancy anything sour, which is kinda weird right since women generally loves sour stuffs. But I have exceptions for assam, tom yum and sweet and sour though. And so I would be sharing something Tom Yum soon too ! Hehehe !
- 200g batang fish, rubbed with some salt and sugar all over and set aside in the fridge for 30 minutes before use
- 2 tbsp chili paste
- 1 thumb size yellow ginger, sliced
- 2 slices of old ginger
- 6 pcs of shallots, sliced
- 1 lemongrass, cut into small pieces
- 400ml water
- 2 tbsp tamarind paste, mixed with 2 tbsp of water and drained away the seeds
- 2 pcs tamarind peel
- 2 tsp sugar
- 2 tsp salted soya beans
- 2 sprigs curry leaves
- 2 tsp minced garlic
- 1 tbsp cooking oil
- Blend all the ingredients for the curry paste together in a food processor till paste-liked and set aside.
- Heat up a wok with 1 tbsp of cooking oil and add the minced garlic and curry leaves and saute till fragrant.
- Add in the curry paste blended from Step 1 and stir fried till fragrant.
- Add in the tamarind paste and water and allow it to simmer.
- Add in the tamarind peel accordingly.
- Allow the sauce to continue simmer till it boils.
- Add in the sugar and salted soya beans and stir slightly to mix well.
- Add in the batang fish and ensure that the fish is fully submerged in the assam sauce.
- Cover the wok with the lid and allow the fish to cook for a further 10-12 minutes, or till cooked, depending on the thickness of the fish.
- Dish and serve.