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Tamarind Fish
Various delicious Asian cuisines from restaurant gourmet recipes around Asean region. Now you can save money from dinning in restaurant with these
economical and easy to follow Asian recipes!
300g hard tail or chubb mackerel
2 stalks lemon grass
2 fresh red chilies
1 tablespoon tamarind paste
1/2 teaspoon shrimp paste (belacan)
1/2 big red onion
monosodium glutamate / seasoning (optional)
salt to taste
Preparation :
Clean fish. Wash and drain.
Slit open chilies. Remove seeds.
Bruise lemon grass.
Dissolve shrimp paste in 21/4 rice bowls of water. Strain for juice.
Cut 1/2 onion into two.
Method :
Pour tamarind juice in a pot and heat. Add lemon grass, 1/2 teaspoon shrimp paste, chilies and onions.
Bring to boil when gravy is fragrant, add seasoning and salt to taste.
Add fish; when cooked remove from heat and serve.
Note:
A tamarind piece can also be used instead of tamarind paste. Remember to taste gravy when it is boiling. When gravy is sour enough remove the tamarind piece. If left too long the gravy will be very sour.
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