From the past MFF events, i've come to realise different states have their own so called version of hot and sour fish. Malacca has their Ikan Gerang Assam ( Spicy and Sour Fish Curry ) and Kedah has its own Asam Pedas Utara ( Hot and Sour Fish ). I have cooked the northern style hot and sour fish couple of months back and if compared, i would say that this Johor's version is much richer in taste and in broth. While the northern style of cooking sour fish is mainly employed by just boiling the ingredients, the chilli paste here needs to be sauteed. Both the ingredients are quite the same. I have not tried the Malacca Sour Fish curry but looking at the ingredients, Johor's type includes laksa leaves and also Torch gingerbud which they are not being used in the Malacca's version. Nevertheless, I believe that both are equally good as i've seen some of you have given some really good feedback. I am not sure about you, but anything hot and sour really whets my appetite. If you are like me and want to cook this, be prepared to cook a big pot or rice, but just dont blame me if you overeat :D
|Main ingredients and the grinding ingredients|
|Marinating the fish with tamarind pulp|
Recipe ( from Table for 2 ..or more , reference from CT Delima and Myresepi)
1 torch gingerbud, halved
4 sprigs of daun kesum /laksa leaves
2 lemon grass ( 4 inches from the base ) , smashed
10 young okra, trimmed
2 tomatoes, quartered
75gm + 25gm tamarind pulp
1/3 tsp salt
mint leaves ( optional, i just used that for garnishing )
Grind to a paste
12 dried chillies( soaked to soften)
4 cloves garlic
15gm chopped ginger
1 thumbsize turmeric root, chopped
5gm belachan/ dried shrimp paste
1. Cut string ray into preferred size and rub 25gm of tamarind pulp onto it, let it sit for 30 mins and rinse the fish clean after that. Proceed to preparing the chilli paste
2. Rub 75gm of tamarind pulp in 750ml water until seeds are clean. Strain and discard the juice. Leave aside.
3. Heat wok and put in oil and saute grinded ingredients till oil separates. Put in lemon grass, torch gingerbud, daun kesum , tomatoes and the tamarind juice from (2). Bring to a boil.
4. Put in the fish, salt and sugar, bring it back to a boil , taste and fine tune the taste. Let it simmer for about 3 minutes or till fish is cooked.
5.Put in the okra and let it cook for 1 minute. Turn off the heat. Remove from wok.
p/s If you look at Wendy's assam pedas and mine, you will see that her broth is much more richer in colour,
..maybe due to the grades of dried chillies and probably mine not grinded till fine enough.. not sure why.
I am submitting this to Malaysian Food Fest Event ( Johor Month ) hosted by Annie of Annielicious Food