Sambal Asam Fish Spice Blend

 

How to Turn Premix Spice Blend Into A Paste

Using a mortar and pestle or food processor, pound or blend 250g of chopped onions with 150ml water and 130g of spice blend to achieve 530g of spice paste.

530g of spice paste serves to flavour approximately 2.5kg-3kg of fish/seafood.

Store freshly made Sambal Asam Fish paste frozen, thawed spice paste to be cooked within a week.

A Guide on How to Cook Sambal Asam Fish for 6 – 8 pax

Prepare:

260g Sambal Asam Fish paste

1.2kg-1.5kg fish

6 tbsp cooking oil

100g asam/tamarind paste

5 stalks of okra/ladies fingers sliced

1 small brinjal, sliced

2 tomatoes quartered

1L water (make asam water with asam paste)

Pineapples quartered (optional)

sugar to taste

 

Directions:

1. Add asam paste into water then sieve out the seeds. Set aside asam water.

2. On medium-low heat, stir-fry spice paste with cooking oil for 15 mins.

3. Add asam water and bring it to a boil.

4. Add brinjal and okra until half cooked. Then add fish.

5. Add pineapples after fish and vegetables are cooked.

6. Add sugar to taste then turn off the heat.

Best enjoyed with rice.