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.