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.
½ large fish head (garoupa, threadfin or snapper)
¼ tsp salt
⅛ tsp pepper
100g pineapple (sliced)
600ml water
70g assam paste
6 ladies fingers (stalks trimmed)
1 tomato (cut into wedges)
5 sprigs laksa leaves
½ bulb torch ginger flower (sliced finely)
½ cube ikan bilis stock
2 tsp sugar
Salt to taste
1 tbsp oil
6 fresh red chillies
4 dried red chillies (soaked)
2 lemongrass
15g galangal
20g turmeric
80g shallots
4 cloves garlic
1 tbsp fish curry powder
1 tsp toasted belacan
¼ cup oil
Add all ingredients for the rempah to a food processor and blend into a smooth paste
Mix 600ml water with 70g of assam paste. Strain and discard the seeds
Heat 1 tbsp oil. Fry rempah until the oil separates from the paste
Add in the pineapple slices, assam mixture and ½ cube ikan bilis stock
Simmer for 10 minutes
Clean fish head and pat dry
Rub ¼ tsp salt and ⅛ tsp pepper
Steam fish head for 10 minutes
Add in tomatoes, laksa leaves and sliced torch ginger flower. Continue to simmer for 5 minutes
Tumble in the lady fingers. Remove the laksa leaves
Give a quick stir
Once fish is steamed, discard excess steaming liquid from the plate
Add assam gravy over the fish head
Cover and steam fish head for another 10 minutes or until the eyes pop out. Serve immediately
