Ingredients with Measurements:
- 500g fish (any firm white fish)
- 1 onion, sliced
- 3 cloves garlic, minced
- 2 red chillies, sliced
- 2 green chillies, sliced
- 3 tbsp tamarind paste
- 2 tbsp sugar
- 1 tsp salt
- 1 cup water
- 2 tbsp oil
Special equipment needed:
- Mortar and pestle (optional)
Step-by-step instructions:
1. Clean and cut the fish into serving pieces. Set aside.
2. In a mortar and pestle, pound the sliced onion, minced garlic, and sliced chillies until they form a paste. Alternatively, you can blend them in a food processor.
3. Heat oil in a pan over medium heat. Add the onion, garlic, and chilli paste and sauté until fragrant.
4. Add tamarind paste, sugar, salt, and water. Stir well and let it simmer for 5 minutes.
5. Add the fish pieces into the pan and spoon the sauce over the fish. Cover the pan and let it cook for 10-15 minutes or until the fish is cooked through.
6. Serve hot with steamed rice.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 250
Total fat: 10g
Saturated fat: 2g
Cholesterol: 60mg
Sodium: 500mg
Total carbohydrates: 15g
Dietary fiber: 2g
Sugar: 10g
Protein: 25g
Substitutions for ingredients:
- Tamarind paste can be substituted with lime juice or vinegar.
- Sugar can be substituted with honey or palm sugar.
- Red and green chillies can be substituted with any chillies of your choice.
Variations:
- You can add vegetables such as eggplant, okra, or tomatoes to the dish.
- You can use different types of fish such as salmon or tilapia.
Tips and tricks:
- Use a non-stick pan to prevent the fish from sticking to the bottom of the pan.
- Adjust the amount of chillies according to your preference.
- Add more water if the sauce is too thick.
Storage instructions:
- Store the leftover in an airtight container in the fridge for up to 3 days.
Reheating instructions:
- Reheat the leftover in a pan over medium heat until heated through.
Presentation ideas:
- Garnish with sliced chillies and coriander leaves.
Garnishes:
- Sliced chillies
- Coriander leaves
Pairings:
- Steamed rice
- Stir-fried vegetables
Suggested side dishes:
- Stir-fried vegetables
- Fried tofu
Troubleshooting advice:
- If the sauce is too sour, add more sugar.
- If the sauce is too sweet, add more tamarind paste.
Food safety advice:
- Make sure the fish is cooked through before serving.
Food history:
- Ikan Asam Cili Api is a traditional Malay dish that originated from Malaysia.
Flavor profiles:
- Sour, spicy, and sweet.
Serving suggestions:
- Serve hot with steamed rice.
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Region: Malaysian