Spicy Tamarind Fish Stew (Asam Pedas Ikan Lais)

Ingredients

• 1 kg fresh lais fish
• Tamarind water
• 3 asam gandis fruits (optional, can be skipped if the tamarind water is already sour enough)
• 10 bird’s eye chilies

For the Spice Paste

• 3 cloves garlic
• 3 shallots
• 12 red chilies (or to taste)
• Turmeric
• 2 stalks lemongrass (I use 3 as mine are quite small)

Instructions

1. Prepare the Spice Paste:

   • Grind the garlic, shallots, red chilies, and turmeric into a smooth paste. This will be your spice paste.

2. Sauté the Spice Paste:

   • In a large pot, heat some cooking oil over medium heat.
   • Add the spice paste to the pot and sauté until fragrant.

3. Add Water and Tamarind:

   • Pour in an adequate amount of water to the pot.
   • Add the tamarind water and the asam gandis fruits.

4. Season the Broth:

   • Stir in salt, a pinch of seasoning powder (if using), and a bit of sugar to balance the flavors.

5. Cook the Fish:

   • Gently place the cleaned lais fish into the pot.
   • Add the bird’s eye chilies.

6. Simmer and Serve:

   • Allow the mixture to come to a boil, then reduce the heat to simmer.
   • Cook until the fish is done and the broth is flavorful.
   • Once ready, serve the Asam Pedas Ikan Lais hot with steamed rice.

Notes

• Adjust the number of chilies according to your spice tolerance.
• If you can’t find lais fish, you may substitute with other firm white fish.

Enjoy this tantalizing Asam Pedas Ikan Lais, where the tanginess of tamarind and the heat of chilies perfectly complement the tender fish, making for a delightful and comforting dish that is sure to bring warmth and flavor to your table.