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
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
hhhmmm...
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 :)
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
hhhmmm...
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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