Assam Fish Head

Fish
Mains

Easy Level:

Cook Time:

Servings:

4

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.

Ingredients

Adjust Servings
US / Metric
0.00
large fish head (garoupa, threadfin or snapper)
0.00
large fish head (garoupa, threadfin or snapper)
0.00
tsp
tsp
salt
0.00
tsp
tsp
salt
0.00
tsp
tsp
pepper
0.00
tsp
tsp
pepper
0.00
g
g
pineapple (sliced)
0.00
g
g
pineapple (sliced)
0.00
ml
ml
water
0.00
ml
ml
water
0.00
g
g
assam paste
0.00
g
g
assam paste
0.00
ladies fingers (stalks trimmed)
0.00
ladies fingers (stalks trimmed)
0.00
tomato (cut into wedges)
0.00
tomato (cut into wedges)
0.00
sprigs
sprigs
laksa leaves
0.00
sprigs
sprigs
laksa leaves
0.00
bulb
bulb
torch ginger flower (sliced finely)
0.00
bulb
bulb
torch ginger flower (sliced finely)
0.00
cube
cube
ikan bilis stock
0.00
cube
cube
ikan bilis stock
0.00
tsp
tsp
sugar
0.00
tsp
tsp
sugar
Salt to taste
Salt to taste
0.00
tbsp
tbsp
oil
0.00
tbsp
tbsp
oil

Rempah:

0.00
fresh red chillies
0.00
fresh red chillies
0.00
dried red chillies (soaked)
0.00
dried red chillies (soaked)
0.00
lemongrass
0.00
lemongrass
0.00
g
g
galangal
0.00
g
g
galangal
0.00
g
g
turmeric
0.00
g
g
turmeric
0.00
g
g
shallots
0.00
g
g
shallots
0.00
cloves
cloves
garlic
0.00
cloves
cloves
garlic
0.00
tbsp
tbsp
fish curry powder
0.00
tbsp
tbsp
fish curry powder
0.00
tsp
tsp
toasted belacan
0.00
tsp
tsp
toasted belacan
0.00
cup
cup
oil
0.00
cup
cup
oil

Steps

1

Add all ingredients for the rempah to a food processor and blend into a smooth paste
Add all ingredients for the rempah to a food processor and blend into a smooth paste
Mark as completed

2

Mix 600ml water with 70g of assam paste. Strain and discard the seeds
Mix 600ml water with 70g of assam paste. Strain and discard the seeds
Mark as completed

3

Heat 1 tbsp oil. Fry rempah until the oil separates from the paste
Heat 1 tbsp oil. Fry rempah until the oil separates from the paste
Mark as completed

4

Add in the pineapple slices, assam mixture and ½ cube ikan bilis stock
Add in the pineapple slices, assam mixture and ½ cube ikan bilis stock
Mark as completed

5

Simmer for 10 minutes
Simmer for 10 minutes
Mark as completed

6

Clean fish head and pat dry
Clean fish head and pat dry
Mark as completed

7

Rub ¼ tsp salt and ⅛ tsp pepper
Rub ¼ tsp salt and ⅛ tsp pepper
Mark as completed

8

Steam fish head for 10 minutes
Steam fish head for 10 minutes
Mark as completed

9

Add in tomatoes, laksa leaves and sliced torch ginger flower. Continue to simmer for 5 minutes
Add in tomatoes, laksa leaves and sliced torch ginger flower. Continue to simmer for 5 minutes
Mark as completed

10

Tumble in the lady fingers. Remove the laksa leaves
Tumble in the lady fingers. Remove the laksa leaves
Mark as completed

11

Give a quick stir
Give a quick stir
Mark as completed

12

Once fish is steamed, discard excess steaming liquid from the plate
Once fish is steamed, discard excess steaming liquid from the plate
Mark as completed

13

Add assam gravy over the fish head
Add assam gravy over the fish head
Mark as completed

14

Cover and steam fish head for another 10 minutes or until the eyes pop out. Serve immediately
Cover and steam fish head for another 10 minutes or until the eyes pop out. Serve immediately
Mark as completed

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