Ikan Gerang Asam, Nyonya Tamarind Fish - Mff Melaka #I

My starting time submission to Malaysian Food Fest, Melaka Month. Being the organizer, I am commited to submit minimal 3 entries per calendar month. For Melaka, I accept prepared 4. Come and join us, it'second non only for bloggers. Have or so fun recreating something inwards your ain kitchen. Have or so "Melaka" at domicile :)

One of my favourite ways to eat fish is amongst asam sauce. There are a few types of asam pedas. The method that I ordinarily ready it, is using Johor'sec method. I solely institute out it'second Johor's method after doing around reading upwardly regarding asam pedas for this outcome. Northern states like Kedah too Perlis, employs a slightly dissimilar method to make it compared to the southern states.

Gerang asam is a nyonya dish. One can use either mackerel or sting ray, according to Florence Tan. Now, I'k not certain if gerang asam is some other type of asam pedas, only it certain is asam (sour) together with pedas (spicy). The gustation is somewhat rather different, I discover. Maybe due to the kaffir lime foliage too the purpose of galangal for the gravy, something not used inwards other country'second asam pedas. The olfactory property is just different, inwards a skilful mode. I don't heed cooking this once again in addition to again.

My MIL idea that mackerel commonly has a coarse texture together with center is too firm when cooked this way. Maybe because I used low rut to fix the fish for a short menses of fourth dimension, the fish all the same tasted sugariness too tender. Even my sour-hating hubby enjoyed this dish a lot. Thanks to Florence for this recipe.

Ikan Gerang Asam

Original Recipe Source: Florence Tan
As Seen on: Anna’s Cooking Recipes
Ingredients halved too method paraphrased by WendyinKK

450gm mackerel (tenggiri)
38gm tamarind pulp + 380ml H2O
x young okra, trimmed
2 pcs kaffir lime leafage (master copy was 1)
vi Tbsp oil (I used 80ml=four chinese soup spoon)

Grind to a paste
ten dried chilli (10gm), remove the seeds and soak for x mins.
9pcs shallots (100gm)
ane large clove garlic (7gm)
2½ candle nut
¼ inch turmeric rootage (I used 5gm, cleaned weight)
½ inch galangal (I used 10gm cleaned weight)
ii lemongrass (iv inches from the base)
¾ tsp dried shrimp glue (belacan, I used 5gm)

Seasoning
ane/3 tsp common salt (depends on sum of gravy)
two tsp saccharide

ane. Prepare the spice paste. Rub tamarind pulp inwards water and strain the H2O, discard the seeds.
two. Heat wok on medium oestrus, put inwards oil together with then the spice glue. Fry it for a patch in addition to lower the heat to medium low too fry until the spice glue looks glossy (takes a few minutes), together with ruby petroleum seems to ooze out.
three. Put inward tamarind water in addition to convey to a boil. Lower to a simmer for four minutes. Taste, add together seasonings and adjust if needed.
iv. Put in fish as well as kaffir lime leafage (even so on depression oestrus). Simmer for 2-3 minutes . Don’t act the fish unnecessarily.
v. Flip the fish too put inwards okra, simmer for another 2 minutes. Turn off the oestrus together with dish upward.

 left: raw ingredients, correct: prepared as well as ready to cook

I tried to follow the master recipe equally closely equally possible, just I mean at that place power live a typing fault. The common salt as well as carbohydrate total was switched betwixt the ii. ii.five tsp of table salt is H5N1 LOT, considering the presense of salty belacan, spell 1/ii tsp carbohydrate seems too footling to remainder out the tangy gravy. The total I used was one/3 tsp salt together with two tsp saccharide. It sure does expect switched in the master copy recipe, just then again, it could live a matter of taste and personal preference.

I am submitting this to Cindy of Yummy Little Cooks

Check out these recipes on the next days

Thursday: Pang Susi

Friday: Durian Cendol

Sunday: Roti John