Assam Pedas Fish Fillet

Difficulty: Moderate

Serves: 2 – 3 people

Ingredients:

• 1 packet (200g) of Fish Fillet (sliced)
• 8 Small Okras
• 1 Egg plant (sliced)
• 2 Tomatoes (wedges)
• 2 tsp Fish Curry Powder
• 2 sprigs of Kesum Leaves
• 5 tbsp ELAIESE Red Palm Oil
• 1 tbsp Brown Sugar
• Salt for taste

Ingredients for Spice Paste & Tamarind Juice

1. 1 clove of Garlic
2. 1 stalk of Lemongrass (white part)
3. 5 Shallots
4. 10 Dried Chilies
5. ½ tbsp Belacan (prawn paste)
6. Tamarind Pulp (as a size of a ping pong ball)
7. 1 ¼ cup of Water

Instructions:

1. Using a pestle and mortar or a food processor, combine garlic, lemongrass, shallots, dried chillies and belacan and pound/grind them until it reaches a paste texture.
2. Soak the tamarind pulp in warm water for 15 minutes, squeeze it constantly to extract the flavour into the water. Drain the pulp and save the tamarind juice.
3. In a deep pan, heat the red palm oil over medium-high heat and fry the spice paste until aromatic. Add in the tamarind juice, fish curry powder and bring the mixture to a boil.
4. Add in the tomato wedges, okras, eggplant, kesum leaves and bring it to a boil. Add in the fish and season with salt and sugar.
5. Simmer the mixture over low heat until the fish is cooked.
6. Serve hot.