Monday, November 19, 2012
Asam Pedas Utara ( Northern Style Hot and Sour Fish )
I find that the northern style of cooking assam dish is rather different from our usual chinese cooking method. It doesnt require sauteing, everything is just boiled to cook. The first time when i cooked this, i find that the taste was rather bland , i couldnt help myself to put in some ajinomoto. The flavours did not come through, all i can taste was just the sourish of the dish. After some feedback and discussion with Wendy, i wanted to cook this again. This time i going to cook in the morning, let it sit for several hours and see if the flavours can develop, at the same time i was also thinking whether to make some fish stock to cook this, then i decided not to, only reduced the water , making it less broth.
It turned out better the second time. Although it's still sourish but at least it's tastier, like eating fish in laksa broth. And using this same recipe, i made laksa too, to be shared in my next post.
Recipe ( from myresipi.com ) with changes
3 whole fish ( i used mabong, mackarel), cleaned and marinate with little salt
7 dried chillies
1/2 big onion
1 clove garlic
some laksa leaves ( daun kesom )
2 stalks torch gingerbud ( bunga kanthan ), halved each
2 pieces asam keping ( tamarind), i soaked in hot water for a few mins
belachan ( shrimp paste)
2 stalks lemongrass, bruised
ajinomoto ( optional )
1. Blend or pound dry chillies, onions, garlic and belachan. In a wok, add water and all the blended or pounded ingredients, laksa leaves, lemongrass and the torch gingerbud and bring it to a boil.
2.Add in the fish and the assam keping, simmer at medium low heat for 10 minutes
3.Add sugar and salt or more if needed and a pinch of ajinomoto if using.
I am submitting this post to Malaysian Food Fest, Kedah and Perlis month hosted by Wendyinkk of Table for 2 ...or more