Sour And Spicy Terubok Fish (sarawakian Ikan Terubok Asam Pedas)
Sour and Spicy Terubok Fish (Sarawakian Ikan Terubok Asam Pedas) is a traditional dish from Sarawak, Malaysia, known for its bold and tangy flavors. This dish is a perfect combination of sourness and spiciness, making it a favorite among locals.
Ingredients
- 500g terubok fish, cleaned and cut into steaks
- 4-5 shallots, thinly sliced
- 3-4 red chilies, sliced
- 2 tomatoes, cut into wedges
- 1 stalk lemongrass, smashed
- 3 pieces tamarind peel (asam keping)
- 1 teaspoon turmeric powder
- 1 teaspoon belacan (shrimp paste)
- 2 cups water
- Salt to taste
- Sugar to taste
Instructions
- Heat some oil in a pan and sauté the shallots until fragrant.
- Add in the turmeric powder, belacan, lemongrass, and red chilies. Stir-fry until aromatic.
- Put in the terubok fish steaks and cook for 2-3 minutes on each side.
- Pour in the water and add the tamarind peel. Let it simmer for 10 minutes.
- Add the tomatoes, salt, and sugar. Simmer for another 5 minutes.
- Adjust the seasoning according 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
Pan Spatula Knife Cutting board
Tools
Stove
Serving suggestions
Sour and Spicy Terubok Fish is best served with steamed white rice to balance out the bold flavors.
Tips & tricks
For an extra kick of heat, add more red chilies to the dish.
Cost
$15