Mrs. Chan

Assam Pedas Fish

In Apprentice Chef, Seafood Dishes on May 29, 2011 at 10:44 pm

hakkachan

I was brought up cooking dishes very much my  mother’s style. Not that yours truly here have not got a style of her own. Let’s just say, my cooking was much influenced by mom.

However, I have been CHAN-ised.

When I told the Chan family that I was cooking Assam Pedas Fish for dinner, Stevie, Agnes and Coco yelled almost instantaneously …… NO SUGAR PLEASE!!!!

I like cooking this Assam Pedas Fish dish. It is pretty versatile and forgiving. You decide how sour by the amount of assam jawa and water used. You decide to have a soupy gravy dish or a thick sticky sauce by putting less water or add a little cornstarch.

Eating with the CHANs, taught me to seek clarity in taste.

Use good ingredients, few but sufficient.

For vegetable lovers like me, you can have a smaller ratio of fish to vegetables. Refrain from using brinjals or eggplants, they dilute the sour taste. Toss in as much ladies fingers as possible and I like how it thickens the sour soup naturally.

ASSAM PEDAS FISH RECIPE

INGREDIENTS:-

  • 4 or 5 pieces of fish fillet
  • 4 tablespoon of mom’s homemade chili boh
  • ladies fingers
  • 2 or 3 ripe tomatoes
  • 5 small chili padi
  • 2 tablespoon of assam jawa soaked with some water
  • oil
  • water
  • salt
  • soya sauce
METHOD:-
  1. Choose fish fillet or small scad, pompret or any of your favourite fish. Wash and rub salt to season.
  2. Bring a littlw water to boil and cook ladies fingers till just cook. Cut into small oblong pieces.
  3. Quartered the tomatoes.
  4. Remove seeds from chili padi.
  5. Heat some oil and fry chili boh paste till fragrant.
  6. Sieve in assam jawa juice.
  7. When boiling, put in pieces of fish and close lid for a few minutes on high heat. Make sure you do not close and open the lid.
  8. Add tomatoes and ladies fingers. Cook for 3 minutes.
  9. Add salt and soya sauce for taste and colour.Ready to serve.

Great dish for a hot evening. Totally opens up your appetite.

  1. I miss tua pui po already.. Can you tell her I request for this dish on the 26th night?
    I want asam fish, stir fried bittergourd, and ak neng bak (the egg and pork mince fried with garlic) and black bean soup. thanks :)

  2. I would add kunyit and belacan, but that’s me. And yes, brinjal is compulsory, pre-fried or roasted first.

    • my mom would add kunyit powder too it adds a very nice colour and taste :D hmmmmm belacan, we have stopped using it for the longest time now

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