Asam means tamarind pulp. To make this dish originally, we should get the tamarind pulp, lemon grass, garlic, shallot, belachan, kunyit & etc. But since we had bought Tean's Gourmet Asam Fish Paste from Malaysia in the previous trip, it simplified the whole process, & I think, anyone can cook with this method. =)
- Add the paste with 400 ml of water, bring to boil & simmer with fish fillet for 6 mins.
- Add in the vege, such as lady fingers/okras, tomatoes. Simmer for another 4 mins.
- Check the fish with fork to ensure it's cooked. If it's cooked, your fork can go through the meat easily.
- Season with abt 2 tsp of sugar. Take out & rest.
- Garnish with Chinese Parsley & spring onions.
- Ready to serve.
- Cut all vege in equal sizes so that they are cooked evenly within the same period.
- The fish can be cut into medium size as well for easier cooking.
- No deep frying for the fish, simply not necessary.
- Add more tomatoes. I added about 6-8 small tomatoes, cut into halves & simmer with the fish. They add another layer of taste into this asam dish. Heavenly.