Claypot Assam Fish (砂煲亚参鱼)

砂煲亚参鱼 (Claypot Assam Fish) is a popular Malaysian Chinese dish known for its tangy and spicy flavors. The dish features a whole fish cooked in a flavorful and aromatic tamarind-based sauce, making it a perfect choice for a hearty and satisfying meal.

Claypot Assam Fish (砂煲亚参鱼)

Ingredients

  • 1 whole fish (such as snapper or sea bass), cleaned and scaled
  • 3 tablespoons tamarind paste
  • 4-5 shallots, thinly sliced
  • 3 cloves garlic, minced
  • 2 red chilies, sliced
  • 1 tablespoon palm sugar or brown sugar
  • 1 teaspoon fish sauce
  • 1 teaspoon soy sauce
  • 1 teaspoon tamarind concentrate
  • 1 cup water
  • 2 stalks lemongrass, smashed
  • 1 inch galangal, sliced
  • 1 tomato, cut into wedges
  • 1 tablespoon cooking oil
  • Salt to taste

Instructions

  1. Marinate the fish with salt and set aside for 10 minutes.
  2. In a bowl, mix tamarind paste with water and strain to obtain tamarind juice.
  3. Heat oil in a claypot or large skillet over medium heat. Sauté shallots, garlic, and red chilies until fragrant.
  4. Add tamarind juice, palm sugar, fish sauce, soy sauce, tamarind concentrate, lemongrass, and galangal. Bring to a simmer.
  5. Gently place the marinated fish into the claypot. Add tomato wedges and simmer for 15-20 minutes, or until the fish is cooked through.
  6. Adjust seasoning with salt and sugar if needed. Serve hot with steamed rice.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
30 minutes
Total time:
50 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
300 per serving
Protein
25g
Fat
15g
Carbohydrates
20g

Supplies

Claypot or large skillet Cooking spoon Knife Cutting board

Tools

Stovetop

Serving suggestions

Serve the Claypot Assam Fish with a side of steamed white rice and a refreshing cucumber salad.

Tips & tricks

For a spicier kick, add more red chilies to the dish. Adjust the level of spiciness according to your preference.

Cost

$15