Asam Pedas (Gulai) - Sweet and Sour Fish
Growing up with a ‘true blue Johorean’ mom; who also happens to be an awesome cook, my brothers and I were often treated to some amazing Johorean dishes, whethe
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Cooking tools:
- Food processor
- Fine-mesh sieve
- Mixing bowl
- Measuring cup
- Measuring spoon
- Kitchen scale
- Chef's knife
- Cutting board
- Saucepan
- Wooden spoon
- Stove
Ingredients
- 1 pound pomfret or any type of white fleshed fish, red snapper, grey
- 10 small okras
- 1 tomato (cut into wedges)
- 1 teaspoon turmeric powder
- 2 sprigs daun kesum (Vietnamese mint/Vietnames coriander)
- 4 tbsp cooking oil
- 1 tbsp Brown Sugar
- 1 tbsp fish sauce
- 0 Salt to taste
- 0 Spice Paste (blended):
- 1 clove garlic
- 1 inch ginger
- 1 stalk of lemon grass (white part only)
- 4 shallots or 1 large onion
- 1 torch ginger
- 2 candlenuts
- 10 dried chillies (vary depending how spicy you want it to be)
- 0 Tamarind Juice:
- 1 1/4 cups water
- 0 small Tamarind pulp (size of a ping pong ball)
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