IKAN MASAK ASAM REBUS (FISH IN HOT SOUR SOUP)

 

IKAN MASAK ASAM REBUS aka FISH IN HOT SOUR SOUP is a favorite of my parent.  It is very healthy as no oil is used.  The fish is cooked in tamarind and chili soup, it has tangy, spicy and slightly sweet taste.

You can use almost any fish but common one was mackerel, tuna, yellow stripe scad (selar kuning)  but I choose red snapper.

Before you start cooking, make sure to clean your fish properly. First remove the balance of scales from the body if any, the easiest way was to ask the fish seller to do that for you.  Then take out the gills, fats and organ otherwise you have a fishy stale smell after it is cooked.

Remove blood clots at the back bone of the fish.  It is not visible as it was covered with a membrane.  Slit open this white membrane and dig out the blood clots. Wash this with running water.  After that I soak my fish for 10 minutes in which 2 small lime juice was added, drain and coat with turmeric and salt.

Substitutions :   5 fresh red chili and 3 bird's eye chili instead of blended chili

1 teaspoon of shrimp paste (belacan) instead of dry anchovies

2-3 pieces asam gelugor  (dried tamarind slices) instead of tamarind paste

1 inch turmeric root instead of turmeric powder

Ikan Masak Asam Rebus tasted really wonderful if you cook with fresh fish and now this dish becomes my favorite too.

EASY FISH CURRY RECIPE

Fish curry is one of the most loved dish in Singapore especially fish head.

While there are variations  of fish curry originated from each state of India, mostly they used fresh spice mix unlike here, we used a ready made fish  curry powder (masala) that  was available in  the market.

During the olden days, we  have to get our own coconut milk by squeezing fresh grated coconut with water then strain.  But that was a thing of the past since a tetra pack coconut milk is being used now.

With hectic and busy lifestyle, most  women go for a quick and readily available ingredients.  Even now, you could find semi cooked  fish curry.  No peeling or grinding of  onion etc, just open the packet, heat it and add fish slices.    Your meal are ready in minutes.

My Easy Fish Curry did not use coconut milk but you could include about a cup of coconut milk if you like.  Also if you like sourish curry, add a bit more tamarind.

Besides taken with rice, this Easy Fish Curry goes well with flatbread, dosa or bread.

Other recipes using fish:

Fish Tempra 

Spicy Nadan Tomato Fish

Sardine Sambal 

TOMATO FISH RECIPE

A different fish  gravy that uses a  lot of onion and tomatoes.  Tomato Fish  is a milder version and was slightly thicker than  regular  fish curry.

It is better to use a meaty white fish with less bones like red snapper, toman, thread fin, sea bass and many more.  You can  buy a whole fish then request the the stall to slice it for you.

After cleaning, the fish is coated with  lemon juice, chili powder and turmeric before it goes to frying pan for shallow frying.

Nest step, we are going to prepare the sauce by frying onion until it turns soft, adding chili powder  as per your liking  and turmeric. Add in tomato  and cooks until it  is mushy. this will take about 10 minutes. Top with water and bring to  a boil.

After the sauce is thicken, slide in the fried fish.  Allow to simmer for a few minutes before removing from heat.  Tomato Fish is ready to be served with  steaming hot rice or chapati.

Other recipes using fish:

Fish Tempra

Spicy Nadan Tomato Fish

Sardine Sambal

SARDINE SAMBAL

For many years, I have abstained myself from taking any dish with canned sardine. But that had changed  ever since I have tasted a fantastic recipe cooked by our chef in my previous workplace.

For the recipe below, I had used canned sardine in tomato sauce and lemon juice to get rid of its unpleasant smell.  It turned out fabulous and quite pleasing to our palate though it can't never be the same from what I had tasted before. You may discard the sauce and use only the  fish but this is personal choice.

They are great serve with rice,  paratha, naan or bread.

HOT & SOUR SOUP

Hot and sour soup is a light and filling dish, you can use any meaty fish such as thread fin, sea bream or mackerel if you intend to add the fish in your soup.  It has tangy and spicy flavor which can be adjusted to your liking.

Since the fish doesn't need longer time to cook, quickly remove from heat once the fish is cooked. Hot & Sour Soup is a warming, satisfying and flavorful meal that goes well with rice.

FISH VINDALOO

After searching through the net about  Fish Vindaloo , I came across few versions of making this dish, one with tamarind and another one without.

Tried this  Fish Vindaloo with tamarind and it turns out slightly darker tone compared with the other style. Overall it has tangy and spicy taste and not so overpowering with vinegar, my family loved them so much.

This is what I have used, you could adjust the quantity of chili and vinegar according to your taste. After all cooking is about experimenting and getting the taste right to our taste bud. If you want to try, here is the recipe :

SPICY FISH IN COCONUT MILK

Fish is always my family's favorite food, especially if it is simmered in hot and spicy gravy like this one. For a long time I have not cooked this dish, so my son requested to prepare the fish using bird's eye chili. Preferably selecting less bony fish if you are feeding small children and it turns out very spicy but delicious. One could fry the fish first or simply cook in gravy - either way it is superb.

INGREDIENTS

4-5 slices fish
15 bird's eye chili (adjust to your taste)
1 cup coconut milk
1 and 1/2 cup water
1 inch fresh turmeric root
1 medium lime obtain the juice
2 lemon grass bruised
salt

METHOD

1. Wash the fish with lemon juice, drain.

2. Blend together bird's eye chili and turmeric with some water.

3. Pour water, coconut milk, blended ingredients, lemon grass and salt in a pot. Stir until boiling.

4. Slide in the fish and bring to boil until fish is cooked.

5. Remove from heat, add lime juice and it is ready to eat.

TOMATO FISH AND AWARD

My kid is a great fan of fish whether fried, baked or stewed does not really matter to him as long as it's spicy he loved it. This dish uses chopped tomato and onion and a bit of chili powder. The fish is semi-fried but could be done without frying too. Using red snapper or other variety like sea bass or any meaty fish is perfect for this recipe. If more gravy is needed just add more water.

INGREDIENTS

500g (1 lb) fish slices
2 tomatoes chopped
2 big onion chopped
2 cloves garlic minced
1 teaspoon ginger paste
2 tablespoons chili powder (adjust to taste)
1/2 teaspoon turmeric powder
2 tablespoons tomato ketchup
salt to taste
lemon juice
1/2 to 1 cup water

METHOD

* Marinate cleaned fish with turmeric, salt and lemon juice for 15 minutes.

* Heat the oil, shallow fry the fish. Remove and place on absorbent paper.

* Heat 3 tablespoons of oil, add onion and fry until light brown.

* Add ginger and garlic paste, cook until fragrant.

* Now add the tomato and salt, cook until tomato turns soft, add chili powder, tomato ketchup and water, bring to a boil.

* Add the fried fish and simmer for a few minutes, remove from heat.

* Serve hot.

AWARD

My blogger pal, Sheeba of Art, Food & Travel Chronicles has sent the following award. Thanks Sheeba and I'm sharing this is with all of you my dear friends.



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FISH TEMPRA

My children love to eat fish but preferred the one with less bones like threadfin, sea bass or red snapper.   It was safer for young kids to have boneless fish  or fish fillet  unless you have time to remove the bones before feeding them 

After having curry dishes, decided to cook this dish using soy sauce and bird's eye chili. The eating session ended with smiling face and it is finger licking good. Using fish fillet for this  Fish Tempra   recipe.

IKAN BELADO

The dish is originally from Padang, Indonesia. It is widely served in most nasi padang restaurant in this region. Very simple yet tasty way to cook with fish. Fried fish is coated with a sauce made of fresh chili which is coarsely pounded using pestle and mortar if not food processor could be used.

INGREDIENTS

500g spanish mackerel or any fish
3 lime leaves
1 tomato chopped
1/2 teaspoon turmeric powder
salt and sugar to taste
lime juice
oil

POUND COARSELY
15 fresh red chili
10 shallots
4 cloves garlic

METHOD

1. Wash fish then coat with salt, turmeric and lime juice. Keep for 15 minutes.

2. Heat oil, fry the fish until golden brown, drain on absorbent paper.

3. Using the same pan, remove the excess oil but leaving about 3 tablespoons, add in the pounded ingredients, tomato, sugar, lime leaves and salt. Cook until fragrant.

4. Add the fried fish, lime juice and salt if needed. Stir for few minutes until well coated.

5. Serve hot.

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SPICY FISH IN SOYA SAUCE

This is very simple dish using sweet soya sauce, vinegar and chili paste thus you have 3 in one of hot, sweet and sour taste. The fish to be fried first before adding the soya sauce. Lime juice could be added instead of vinegar.

INGREDIENTS

500g spanish mackerel or any meaty fish
1 teaspoon turmeric powder
1-2 tablespoons chili paste
2 medium onions sliced into ring
2 cloves garlic sliced
1 inch ginger sliced
1/2 cup sweet soya sauce
1 cup water
2 green chili sliced
2 red chili sliced
2 tablespoons vinegar or lime juice
salt and sugar to taste
oil

METHOD

1. Rub fish slices with turmeric, salt and little water then deep fry until light brown. Drain.

2. Heat 3 tablespoons oil, fry onion, ginger, garlic and chili paste until fragrant, add little water if it is too dry.

3. Add soya sauce, water, sugar and salt, let it boil.

4. Put in fried fish, red chili, green chili and vinegar. Cover and simmer for about 5 minutes.

5. Serve hot.

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IKAN PANGGANG SANTAN

This dish is a grilled fish in coconut sauce.  Ikan Panggang Santan is cleaned then grill under a gas or electric one but I used a flat non stick pan to cook both side of the fish. Mullet, bream, snapper and other type of small fish can be used. After preparing the sauce just put in the fish for a few minutes in order to fully absorb the spices. Tightly wrapped the fish with banana leaves if available and grill until the leaves turn brown. Kindly reduce the amount of chili paste to suit your preference.

FISH CURRY

Cooked this favourite dish to be taken with naan. This Fish Curry is free from coconut milk but tasted wonderful. The chili powder can be adjusted to suit your taste but mine very spicy and tangy, the way my family like it. If you want thicker gravy add less water, best eaten with plain rice, naan, prata or even dosa.

ASAM PEDAS

Asam pedas is one of 'must have' dishes in every Malay household. The gravy is very spicy and a bit sour in taste. Using blended dry chili, tamarind juice and fish such as stingray, snapper, mackerel or threadfin as its ingredient. Best served with plain rice or even with bread.

SPICY SARDINE

This is really simple and easy recipe.  Spicy Sardine  uses canned sardines in tomato sauce. With addition of onion, tomato and spices, it turns out really delicious. Sometimes I do prepare this dish on lazy weekend. Kindly adjust the chili used according to your preference. It is best served with hot steaming rice, capati or bread.

SPICY NADAN TOMATO FISH

Instead of normal fish curry, I tried this  Spicy Nadan Tomato Fish recipe by Roselle which is a hit with my family. It has sweet, slightly hot and tangy taste the way I like it. Sweetness comes from the onion used and recommended that you lightly fry the fish before adding to the gravy.

If possible try to use bigger fish with less bone and thick flesh. Adding chili powder and tamarind can be adjusted to your liking. This recipe produces rather thick curry but if you want more gravy, do add more water but not too much.