Assam Fish Head
themeatmensg
March 19, 2017
The assam curry uses spices but made lighter and sourish with the addition of tamarind paste and pineapple. Fresh herbs like laksa leaves and torch ginger flower heightens the flavours. The curry is light, spicy sour that goes well with a hot bowl of steaming rice. A little tip, you can make extra portion of the sambal and freeze. It keeps well in the freezer for 3 months. This reduces the prepping time for the next Assam Fish Head meal.
No Reviews
Ingredients
Adjust Servings
| ½large fish head (garoupa, threadfin or snapper) | |
| ¼tsp salt | |
| ⅛tsp pepper | |
| 100g pineapple (sliced) | |
| 600ml water | |
| 70g assam paste | |
| 6ladies fingers (stalks trimmed) | |
| 1tomato (cut into wedges) | |
| 5sprigs laksa leaves | |
| ½bulb torch ginger flower (sliced finely) | |
| ½cube ikan bilis stock | |
| 2tsp sugar | |
| Salt to taste | |
| 1tbsp oil |
Rempah:
| 6fresh red chillies | |
| 4dried red chillies (soaked) | |
| 2 lemongrass | |
| 15g galangal | |
| 20g turmeric | |
| 80g shallots | |
| 4cloves garlic | |
| 1tbsp fish curry powder | |
| 1tsp toasted belacan | |
| ¼cup oil |
Directions
1.
Add all ingredients for the rempah to a food processor and blend into a smooth paste
Mark as complete
2.
Mix 600ml water with 70g of assam paste. Strain and discard the seeds
Mark as complete
3.
Heat 1 tbsp oil. Fry rempah until the oil separates from the paste
Mark as complete
4.
Add in the pineapple slices, assam mixture and ½ cube ikan bilis stock
Mark as complete
5.
Simmer for 10 minutes
Mark as complete
6.
Clean fish head and pat dry
Mark as complete
7.
Rub ¼ tsp salt and ⅛ tsp pepper
Mark as complete
8.
Steam fish head for 10 minutes
Mark as complete
9.
Add in tomatoes, laksa leaves and sliced torch ginger flower. Continue to simmer for 5 minutes
Mark as complete
10.
Tumble in the lady fingers. Remove the laksa leaves
Mark as complete
11.
Give a quick stir
Mark as complete
12.
Once fish is steamed, discard excess steaming liquid from the plate
Mark as complete
13.
Add assam gravy over the fish head
Mark as complete
14.
Cover and steam fish head for another 10 minutes or until the eyes pop out. Serve immediately
Mark as complete
You may like these too
Leave a Reply