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Red Snapper with Assam Pedas Sauce

Red Snapper with Assam Pedas Sauce – - Recipe

This classic Malaysian dish incorporates chillies, tamarind and all things nice for an appetising result that’s simply delicious. Every bit of the gravy needs to be enjoyed with a heap of steaming hot rice.

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Ingredients

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Assam Spice Blend

  • Garlic 100.0 g
  • Shallot 100.0 g
  • Lemongrass 40.0 g
  • Belachan, roasted 20.0 g
  • Dried Chili, soaked and pat dried 30.0 g
  • Chilli Padi 20.0 g
  • Red Chilli 20.0 g

Assam Pedas Paste

Assam Sauce

  • Water 600.0 ml

Garnish and Condiments

  • Tomato, wedges 50.0 g
  • Eggplant, stripped and deep fried 100.0 g
  • Bean Curd Puffs, halved and deep fried 50.0 g
  • Coriander, curls 5.0 g
  • Red Chilli, curls 5.0 g

This classic Malaysian dish incorporates chillies, tamarind and all things nice for an appetising result that’s simply delicious. Every bit of the gravy needs to be enjoyed with a heap of steaming hot rice.

...

Preparation

  1. Assam Spice Blend

    • In a blender, blend all ingredients till smooth.

  2. Assam Pedas Paste

    • In a pot, sweat assam spice blend and fish curry powder till fragrant.*
    • Add in Knorr Concentrated Tamarind Sauce, Knorr Chicken Seasoning Powder, Knorr Lime Seasoning Powder and sugar and bring to boil.

    * 330gm Assam Spice Blend, from above

  3. Assam Sauce

    • In a pot, boil assam pedas paste and water.†

    † 300gm Assam Pedas Paste

  4. Garnish and Condiments

    • Prepare ingredients as mentioned above.
    • Fold in tomato, eggplant and puff bean curd into the sauce.

  5. Before Serving

    • Preheat steamer and steam snapper for 10 mins.
    • Plate snapper and pour sauce over.
    • Garnish and serve.
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