Tangy Dori Fish in Yellow Tamarind Broth

Asem-Asem Dori Kuah Kuning Recipe

Ingredients:

• 1 kg dori fillet, cut into cubes
• 7 shallots
• 4 cloves garlic
• 1 thumb-sized piece of turmeric
• 1 stalk lemongrass, bruised
• 2 tomatoes, chopped
• Tamarind paste (soaked in hot water)
• Red curly chilies, sliced
• Regular red chilies, sliced
• 1 bunch green onions, chopped
• Sugar, to taste
• Salt, to taste
• Water, as needed

Instructions:

1. Prepare the Spice Paste:

   • Blend 3 shallots, 2 cloves of garlic, and the turmeric into a smooth paste.

2. Prepare Other Ingredients:

   • Slice the remaining shallots and garlic. Chop the red curly chilies, tomatoes, and green onions.

3. Cook the Base:

   • Heat some oil in a pan over medium heat. Sauté the sliced shallots and garlic until fragrant.

4. Add Spice Paste:

   • Add the blended spice paste to the pan and cook until the paste releases its aroma.

5. Incorporate Lemongrass:

   • Add the bruised lemongrass to the pan and stir well.

6. Add Liquid:

   • Pour in enough water to achieve your desired soup consistency. Bring to a simmer.

7. Cook the Dori:

   • Add the dori fillet cubes to the pan. Cook until the fish is tender.

8. Add Vegetables and Chilies:

   • Add the chopped tomatoes, red curly chilies, regular red chilies, and green onions to the pan. Stir gently.

9. Season:

   • Stir in the tamarind paste. Season with sugar and salt according to your taste preference.

10. Garnish and Serve:

    • Serve hot with a garnish of fried shallots if desired.

This tangy and flavorful dish, Asem-Asem Dori Kuah Kuning, combines the rich taste of dori fish with a vibrant yellow broth enriched with aromatic spices and a touch of tamarind for a delightful taste of Southeast Asian cuisine. Enjoy with steamed rice for a complete meal.