Asam Fish

Another appetizing dish of the Kuek family which calls for more rice!  It has been a while since I last cooked this yummy dish - a balance of savory, sourish, slight salty and sweet which calls for much tasting during the process of cooking as I don't have any specific measurements for the seasoning ingredients.  It is more of 'practice makes perfect' as well as depending very much on individual's taste-buds preference.

Ingredients:

• 2 black pomfret (scaled, cleaned and halved)

• 2 sticks lemongrass (peeled the outer layer, leave whole and smashed)
• 5 tbsp tamarind (mix well a bowl of water to obtain tamarind juice)

• Some lady's fingers/Okra (optional) 

• 3 tbsp cooking oil 
• enough water (for cooking)

Blended ingredients: blend with some oil until fine

8 shallots (peeled and roughly chopped)

5 garlic cloves (peeled and roughly chopped)

4 red chilies (remove some seeds and roughly chopped)

4 chili padi (remove some seeds and roughly chopped)

Seasonings:
Salt (to taste)
Sugar (to taste)

Methods:

1. In a medium heated wok add in 3 tbsp cooking oil, saute the blended ingredients for 1 minute, then put in the lemongrass and continue to stir until fragrant and oil separates.
2. Add in the tamarind juice, seasonings and water, give it a stir to mix well.
3. Add the fish (ensure the sauce ingredients is enough to cover the fish for it to cook properly), give it a toss and put the lid on.
4. In between cooking, stir often, turn the fish over, ensure enough sauce or else add more water and taste for correct seasoning of your preference.  
5. Just as the fish is almost cooked, add in the lady's fingers (if using) and put the lid on.
6. Continue cooking until the lady's fingers are soft, turn off the heat and let the dish sits in the covered wok for a while before serving for the flavors to seep into the fish. 
7. Serve with freshly cooked rice.