Sunday, August 17, 2014

masak asam tumis kepala ikan jenahak

Fish head is best cooked in curry
that's what we have been told and it is true no one can deny that
however today I have the urge to cook fish head in asam tumis ie purely chili base
I'm so glad I did as it turns out to be so delicious
right from the first bite!

Lets get started shall we..

clean the fish head thoroughly

it is best to get your fishmonger removed the gills for you

after washing away the blood rub salt and tamarind paste on the inside of the fish head

and immerse it in a bowl of water and let it sit for some minutes

meanwhile in a mortar pound finely 5 shallots + 3 garlic + 1/2" ginger

heat a medium pot over medium fire and saute the above pounded ingredients till fragrant

then add in 4 tsp chili paste + 1 tsp salt and saute till the chili gets crispy

add in 1/4 cup water + 1 tsp tamarind puree + 2 cut tomatoes and allow it to cook

slowly lower in the fish head into the pot and cover with lid and let it cook for 5 mins before you turn

 the fish to the other side to cook for another 5 mins

by now you get more gravy in the pot from the fish head

mix well and do it slowly to avoid the fish head from breaking up

final taste for salt on the thickened gravy and off the fire

throw in 1 kaffir leaf and cover the pot


the fragrant from the kaffir leaf when combined with the gravy is awesome!

serve hot with white rice

a word on the vegetables
the best and recommended vegetable for asam tumis is ladies finger
I ran out of it so I use tomatoes instead :)

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