Sour And Spicy Fish Stew (ikan Gerang Asam)
Sour and Spicy Fish Stew (Ikan Gerang Asam) is a traditional Peranakan dish known for its bold and vibrant flavors. This tangy and fiery stew is a perfect combination of sourness from tamarind and spiciness from chilies, creating a tantalizing taste experience.
Ingredients
- 500g fish fillets, cut into chunks
- 10 dried chilies, soaked and deseeded
- 5 shallots
- 3 cloves garlic
- 2 stalks lemongrass, sliced
- 3 kaffir lime leaves
- 1 tomato, cut into wedges
- 2 cups water
- 3 tablespoons tamarind paste
- 2 tablespoons cooking oil
- Salt to taste
Instructions
- In a blender, combine the soaked chilies, shallots, and garlic. Blend into a smooth paste.
- Heat the cooking oil in a pot over medium heat. Add the blended paste and sauté until fragrant.
- Add the lemongrass, kaffir lime leaves, and tomato. Cook for a few minutes until the tomato softens.
- Pour in the water and tamarind paste. Bring to a simmer.
- Add the fish chunks and let the stew simmer for about 10-15 minutes, or until the fish is cooked through.
- Season with salt to taste.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Carbohydrates
- 15g
- Protein
- 25g
- Fat
- 12g
Supplies
Pot Blender Knife Cutting board
Tools
Serving bowls Soup ladle
Serving suggestions
Sour and Spicy Fish Stew is best served hot with steamed rice or crusty bread to soak up the flavorful broth.
Tips & tricks
For an extra kick of heat, you can add more chilies according to your preference.
Cost
$15