Recipe Courtesy of Asian Food Network
Ikan Kerisi Asam Jawa
Hosting a small dinner party with family and friends? Try your hand at the Ikan Kerisi Asam Jawa –a dish that will send their palettes to the moon and back! A whole fish that is cooked in tangy and spicy concoction of Southeast Asian herbs and spices, and... the pineapple! If you’re not one for too much spice, simply reduce the amount of red chili in your spice paste!
- Difficulty: Medium
- Preparation: 25 min
- Cook: 45 min
- Clean up: min
- Steps: 2 steps
- 25 Ingredients
- Difficulty: Medium
- Steps: 2 steps
- 25 Ingredients
- Preparation: 25 min
- Cook: 45 min
- Clean up: min
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Instructions
1. Blend and Fry Rempah
In a blender, blend large red chili, garlic, 15 g fresh turmeric, shallots, ikan bilis and belacan until smooth. If mixture is too dry, you can use vegetable oil to help you achieve a smooth consistency.
In a pot on medium heat, fry blended paste for 5 minutes until fragrant.
You can adjust the spiciness level of this dish by adding or removing the amount of large red chili.
2. Make asem stew and add fish
To the same pot, add in pineapple slices, 15 g fresh turmeric, soaked tamarind paste and 400 ml water. Bring to a boiland let it simmer for 10 minutes.
Add fish to the pot and let it cook for 6 minutes on each side until completely cooked through.
Plate and Serve!
Transfer ikan kerisi tumis asam onto serving plate or dish and serve hot.
