Tamarind or asam as known amongst Malaysia is one
of the ingredients used for Malaysian savoury dishes, particularly for curries,
and gravy dishes. But for Malay cooking, as well as Nyonya food, one of the dishes
which incorporates tamarind juice in a different style of cooking is Tamarind
Fried Fish, or known as Ikan Goreng Asam. This fish recipe may not be a
familiar one for some, including Malaysians, yet, it’s a food love for those
who love sourness into fish fry (MALAYSIAN MUTTON CURRY).
An easy recipe
as there is not much to do, except marinated fish into the tamarind juice,
later frying. Paired with a no-cook dip or sauce. Generally, for a such a style
fish recipe, the choice is cencaru or torpedo scud, but feel free to use other
suited fish, like mackerel/ikan kembung as in the second choice of recipe
attached. Also, the raw dipping sauce uses the common kitchen staples. Tamarind
fish or asam fish or ikan goreng asam is about tanginess, spiciness tastes.
Ingredients
1 torpedo scad (ikan cencaru), cleaned, cut into two, and scored on both sides
Thick tamarind
juice, enough to soak the fish
Salt to taste
Oil, as needed
for frying
Method
Soak the fish
in tamarind juice for at least 2 hours.
Place in the
fridge until frying time.
To fry, heat
oil in a pan.
Remove the fish from the tamarind juice and fry on both sides until cooked through.
Sweet soy sauce
Red onion or shallots, thinly sliced
Bird's eye chilies, thinly sliced
Kaffir lime leaves, thinly sliced
Salt, if needed
A little water
Mix all the ingredients together.
This recipe also
uses the same cooking style for the fish.
However,
the dipping sauce varies.
No-Cook Chili Lime Dip
Ingredients
Bird's eye
chilies, thinly sliced
Lime juice
Salt to taste
A little water
Method
Mix the chilies, lime juice, salt, and water together and stir well.
