My Glasgow Kitchen

My Little Corner of the World

I have been cooking curry fish for the past few weeks and was looking for a change so I decided to try this dish. Not as many are used for this dish compared to curry fish.

One of the reason I like curry fish is the flavoured veggies in it. The variety could be long beans, ladies finger (okra), tomato and aubergine.

I omitted ginger torch flower, laksa leaf and tamarind slice this time around as I did not have any. It would certainly be more flavourful if it is added.

Spicy Tamarind Fish (Asam Pedas Fish)


400g Fish

Spice paste: 1 lemon grass, 5 shallots, 1 onion, 1 thumbsize ginger, 8 dried chilli, 2 cloves of garlic, 1 tsp fermented shrimp paste (belacan)

100g tamarind pulp in 100ml of hot water

7 kaffir lime leaves

2 laksa leaf (optional)

1 ginger torch flower (optional)

3 tamarind slice (optional)

500ml water

2 tbs cooking oil

Salt and sugar to taste

Veggies: 2 tomatoes, 1 aubergine


1. Add hot water to tamarind pulp, mix it and sieve out the seeds. Leave aside.

1. Fry spice paste with oil

2. Add in water, tamarind juice, laksa leaf, ginger torch flower, tamarind slice, kaffir lime leaves and water. Boil for 5 minutes.

3. Add vegetables

4. Boil for 20 minutes then add in fish and boil for 10 minutes.

5. Add sugar and salt to taste.

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