Red Snapper with Assam Pedas Sauce
This classic Malaysian dish incorporates chillies, tamarind and all things nice for an appetising result that’s simply delicious. Every bit of the gravy needs to be enjoyed with a heap of steaming hot rice.
Ingredients
Assam Spice Blend
-
Garlic 100 g
-
Shallot 100 g
-
Lemongrass 40 g
-
Belachan, roasted 20 g
-
Dried Chili, soaked and pat dried 30 g
-
Chilli Padi 20 g
-
Red Chili 20 g
Assam Pedas Paste
-
Cooking Oil 100 ml
-
Fish Curry Powder 5 g
-
Sugar 40 g
Assam Sauce
-
Water 600 ml
Garnish and Condiments
-
Tomato, wedges 50 g
-
Eggplant, stripped and deep fried 100 g
-
Bean Curd Puffs, halved and deep fried 50 g
-
Coriander, curls 5 g
-
Red Chilli, curls 5 g
Preparation
-
Assam Spice Blend
- In a blender, blend all ingredients till smooth.
-
Assam Pedas Paste
- In a pot, sweat assam spice blend and fish curry powder till fragrant.*
- Add in Knorr Concentrated Tamarind Sauce, Knorr Chicken Seasoning Powder, Knorr Lime Seasoning Powder and sugar and bring to boil.
* 330gm Assam Spice Blend, from above
-
Assam Sauce
- In a pot, boil assam pedas paste and water.†
† 300gm Assam Pedas Paste
-
Garnish and Condiments
- Prepare ingredients as mentioned above.
- Fold in tomato, eggplant and puff bean curd into the sauce.
-
Before Serving
- Preheat steamer and steam snapper for 10 mins.
- Plate snapper and pour sauce over.
- Garnish and serve.
