87. Asam Pedas Ikan Kembung
- April
- 13
5:34 pm Home Cooking, Quick n' Easy, Seafood, Spiced it up
This is a simple dish that my mom taught me when I was probably around 12 years old. She used to teach us how to cook simple dishes during the weekends. Sometimes me and the sister would help her prepare the vegetables or whatever is needed to use in the dish.
Some other times we just watched her cook. Sometimes it is easier just watching, don’t you think?
Anyway, cooked this couple of days back. Just bought some ikan kembung (spanish mackerel) and I knew that I wanted something simple, so that both me and Pumpkin could enjoy it.
The end product was a tad bit spicier than I intended it to be. But hey, there is always sweet soy sauce, so Pumpkin was not left out from enjoying this dish.
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ASAM PEDAS IKAN KEMBUNG
Ingredients
- 6 spanish mackerel, cleaned, gutted, but keep whole
- 2 TB chilli paste
- 6 shallots, blended
- 1/2 inch belacan, blended with the shallots and chilli paste
- 1 cucumber, halved, take out the seed, sliced diagonally
- 1 bunga kantan (torch ginger flower), quartered
- 1 bunch daun kesum (vietnamese mint)
- 3 pieces asam keping (dried tamarind skin)
- 400 ml water
- Salt to taste
- Method
- Put the chili paste and blended shallots and belacan inside a pot with about 1/2 cup of water. Turn the heat on medium, cover the pot. Let it cook for about five minutes.
- Then add the rest of the water and let it come to a full boil. Turn the heat down, then add fish to the broth. Put the heat on medium, let it come to a simmer for about 10 minutes.
- Then add sliced cucumber, daun kesum, bunga kantan and asam keping to the dish. Cover, let it cook for further five minutes.
- Then adjust seasoning. Take off heat.
Ready to be served with plain white rice.
