Asam Pedas Fish II

I like Asam Pedas Fish, mainly because it's a healthier version of curry fish, without adding the high-cholesterol coconut milk. In this case, we do not need to substitute the coconut milk content with evaporated milk, just simply ASAM - sourly, hot & very satisfying in taste!
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. =)

Methods:

1. Add the paste with 400 ml of water, bring to boil & simmer with fish fillet for 6 mins.
2. Add in the vege, such as lady fingers/okras, tomatoes. Simmer for another 4 mins.
3. Check the fish with fork to ensure it's cooked. If it's cooked, your fork can go through the meat easily.
4. Season with abt 2 tsp of sugar. Take out & rest.
5. Garnish with Chinese Parsley & spring onions.
6. Ready to serve.

My tips:

1. Cut all vege in equal sizes so that they are cooked evenly within the same period.
2. The fish can be cut into medium size as well for easier cooking.
3. No deep frying for the fish, simply not necessary.
4. 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.