Assam Pedas fish head is one of my favorite curry dishes which I often eat back home. Since we moved here, I seldom get the chance to eat spicy dishes, not to mention authentic Malaysian Asam Pedas. In fact locating a nice Malaysian Restaurant is not easy too.
With so many Asian grocery shops in Auckland, getting spices like curry powder, tamarind or even belacan (shrimp paste) is not an issue at all. In fact, I can even find Malaysia's brand curry powder and my hometown Penang made belacan! So, with all these ingredients easily available no excuse for me not to cook it when I really crave for it especially during cold winter right ? :-P
Below is the recipe I used to cook my Asam Pedas using Salmon Fish head.
Assam Pedas Salmon fish head 亚叁鱼头
2 salmon fish head
lady fingers(okra) /eggplants
1 tomato (cut into wedges)
2 tablespoon of fish curry powder
2 sprigs of daun kesum (Vietnamese mint/Vietnames coriander)
5 tablespoons of cooking oil
1 tablespoon of palm sugar/sugar
Salt to taste
1 clove garlic
1 stalk of lemon grass (white part only)
5-8 dried chillies (depends how spicy you like)
1/2 tablespoon of belacan (prawn paste)
Pound the spice paste with mortar and pestle or grind them in a food processor. Set aside.
1 1/4 cup of water
Tamarind pulp (size of a small ping pong ball).
Soak the tamarind pulp in warm water for 15 minutes. Squeeze the tamarind pulp constantly to extract the flavor into the water. Drain the pulp and save the tamarind juice.
1 / 2汤匙虾膏
1 1 / 4杯水