Stingray Asam Pedas

Stingray Asam Pedas Recipe

SERVINGS: 5-6

INGREDIENTS:

• 600 gm Stingray fish 
• 1/2 cup cooking oil
• 8 tbsp dried chilli paste (250 gm)
• 1 lemongrass (white part only) bruised
• 1 torch ginger cut into halves
• 1 tablespoon seedless tamarind paste
• 100 ml water X 2 
• 8 ladies' fingers 
• 2 tomatoes cut into wedges
• 400 ml water 
• 2 tsp salt adjust to taste
• 1 tsp tamarind paste + water (mix together to soak fish in)
• 1/2 tsp turmeric powder

(A) BLEND:

• 10 shallots (130 gm)
• 4 cloves garlic (20 gm)
• 1/2 cm ginger (10 gm)
• 1/2 cm galangal (10 gm)
• water for blending

DIRECTIONS:

1. Blend ingredients (A) into a smooth paste and set aside.

2. Mix 1 tsp tamarind paste with enough water. Soak fish in tamarind water for 10 minutes. Discard water and set fish aside.

3. Add the cooking oil into a wok and heat on medium low heat.

4. Add blended ingredients and stir-fry until fragrant. (3 minutes)

5. Next, add dried chilli paste and turmeric powder. Stir-fry until oil separates. (3-5 minutes)

6. Add 100 ml of water and stir-fry until oil separates (2nd stir-fry).

7. Next, add 1 tbsp tamarind paste and another 100 ml of water. Stir-fry again until oil separates (3rd stir-fry).

8. Add 400 ml of water, lemongrass and torch ginger. Bring to a boil.

9. Add fish and salt. Simmer until fish are cooked. To determine this, push a part of the flesh with your spatula, the fish is cooked when it easily flakes apart.

10. Add ladies' fingers and let cook for another 1-2 minute(s).

11. Lastly, add tomato wedges, stir to mix and off the heat.

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