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