Wednesday, June 01, 2005

Assam Tumis Fish

Assam is the term used for a sour spicy sauce. If it is a thicker sauce it is called 'Assam Tumis'and if it is more gravy it is called 'Assam Pedas' where addition condiments like 'bunga kantan and daun kesum' are added to the gravy. Any fresh fish can be used for this dish and i have used the tail end of the whole salmon. I have added some peas and corn as garnishes.

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A piece of salmon about 1 lb
1 tbsp of peas
1 tbsp of corn kernels

Sambal Tumis:
7 shallots
10 dried chillies(cut into small pieces and soak in hot water)
1 clove garlic
1 stalk serai
1/2 tbsp shrimp paste(toasted)
2 buah keras

1 tsp sugar
1/2 tsp salt
Pinch of msg
1 tbsp tamarind with 2 fl ozs water, squeezed and strained

3 tbsp oil
1/2 cup water


  1. Grind (A) to a paste.
  2. In a big microwavable bowl, pour in the oil and the ground paste. Microwave on high for 2 mins, stir and then 1 min at a time until fragrant and oil separates.
  3. Transfer sambal to a wok, add the fish, tamarind and 1/2 cup water. Bring to a boil and lower heat to simmering. Cover wok and simmer fish until cooked through . Remove cover and cook sambal until thick
  4. Add sugar, salt and msg to taste.
  5. Lastly add peas and corn.
  6. Serve hot.


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