Asam Pedas Ikan Kerisi

My parents are home! Yay! My mum is still sick though hope she gets better :(

The welcome home asam pedas was a success! I realised I didn't have to go all the way to Geylang Serai market on Friday during lunch to get ingredients cos I went to the market to get fish and Chong Pang is pretty self sufficient anyway. It wasn't really cheap at Geylang either! Oh wells. Lesson learnt.

This is my second time making asam pedas using the recipe from the Malay Heritage Cooking cookbook. I made some slight changes like the method.

Asam Pedas

Ground paste:
50 dried chilis, cut into small pieces & soaked in hot water
70g belacan
5 onions, sliced
15 gloves garlic
2 1/2 ginger

Asam pulp, 200g soaked in water (but I didn't use all)
3 stalks lemon grass, bruised
2kg ikan kerisi (about 3 tails)
Laksa leaves (daun kesum), about 30 leaves
Lady's fingers, about 30-40
Salt 1 1/2 tsp
Sugar 2 tbsp

1. Prepare ground paste in a blender to form a paste.
2. Heat oil in a heavy saucepan, fry the lemongrass till fragrant and add in ground paste. Fry the ground paste until fragrant, which is really long. At least 15 minutes, I can't remember how long. Keep stirring along the way to avoid the bottom from getting burnt. It's always better to cook the paste longer rather than shorter.
3. Add in asam water and bring to a boil. I used less asam water than the recipe, depends on the taste.
4. Once the gravy comes to a boil, add in the fish. Cook for about 5 minutes, then add in the lady's fingers and laksa leaves. Turn off the heat once the lady's fingers are cooked.

My dad says it's nice, so did my nenek! YAY! I feel so accomplished haha. The Husband loved it of course, I saved 2 pieces at home for us to eat dinner yesterday with instant prata and it was yummeh! I used to hate asam pedas but now old oredi lah, taste buds changed. Haha. No pictures this time though.