How To Make: Filipino Style Assam Fish (Singgang)
Ingredients
- 1 medium Red Onions (julienne)
- 3 cloves Garlic (chopped)
- Few slices of Ginger
- 1 Lemongrass (slit in long halves)
- Few Bird Eye Chili (chili padi)
- 60gm Tamarind pulp soaked in 1 cup of water
- Few finger size Okra (locally known as Ladyfinger)
- One medium Sickle Fish
Steps
1) Boil the Tamarind juice, onion, garlic, chili, lemongrass, chili and ginger in a pot.
2) Add salt and sugar to taste (not too much sugar, just enough to balance the sourness of the Tamarind juice)
3) Once boil, add in the fish and Okras. Let it simmer in low-medium heat for 10mins.
4) Switch off flame and cover pot. Let the heat cooked the fish for another 5mins.
5) Serves hot with white rice and Sambal Belacan as condiment. Enjoy!
NOTE: Gravy must be boiling before adding the fish. I’ve seen some cooks who will add the fish while waiting for the gravy to boil. They believed that once the gravy boils, the fish will be cooked at the same time. In fact, that resulted in broken and dry fish steaks.
Also Try: Braised Fish in Bean Paste Sauce
Sources:
http://mayamatnoh.blogspot.com/2014/02/singgang-clear-asam.html
