Ingredients with Measurements:
- 500g fish fillet (any white fish such as tilapia or cod)
- 2 tbsp tamarind paste
- 2 tbsp sugar
- 1 tbsp salt
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp vegetable oil
- 2 cloves garlic, minced
- 1 red chili, sliced
- 1 green chili, sliced
- 1 stalk lemongrass, bruised
- 1 cup water
- 2 tbsp asam boi (dried salted plums)
Special equipment needed:
- None
Step-by-step instructions:
1. In a small bowl, mix tamarind paste, sugar, salt, fish sauce, and soy sauce until well combined. Set aside.
2. Heat vegetable oil in a pan over medium heat. Add minced garlic and sauté until fragrant.
3. Add sliced red and green chilies and sauté for another minute.
4. Add the tamarind mixture and lemongrass stalk. Stir well and let it simmer for 2-3 minutes.
5. Add water and asam boi. Stir well and let it simmer for another 2-3 minutes.
6. Add fish fillet into the pan and spoon the sauce over the fish.
7. Cover the pan and let it cook for 5-7 minutes or until the fish is cooked through.
8. Serve hot with rice.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 200
- Fat: 5g
- Carbohydrates: 10g
- Protein: 30g
Substitutions for ingredients:
- Tamarind paste can be substituted with lime juice.
- Asam boi can be substituted with dried apricots or dried cranberries.
Variations:
- Use chicken or shrimp instead of fish.
- Add vegetables such as bell peppers or onions.
Tips and tricks:
- Use fresh fish for better taste.
- Adjust the amount of sugar and salt according to your taste.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve on a plate with rice and garnish with sliced chilies and lemongrass.
Garnishes:
- Sliced chilies and lemongrass.
Pairings:
- Serve with steamed rice and a side of stir-fried vegetables.
Suggested side dishes:
- Stir-fried vegetables such as broccoli or bok choy.
Troubleshooting advice:
- If the sauce is too sour, add more sugar.
- If the sauce is too salty, add more water.
Food safety advice:
- Make sure the fish is cooked through before serving.
Food history:
- Ikan Asam Boi is a popular dish in Malaysia and Indonesia.
Flavor profiles:
- Sour, sweet, and savory.
Serving suggestions:
- Serve hot with rice.
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Region: Malaysian