Assam Fish

During the recent holidays, the Swallow's mate took one of the young ones fishing and they came back with a Queenfish (her young one's pride), a Wolf Herring, a Garfish, several Hardtails and a few Scads.  Quite a haul compared to previous trips when the Swallow's mate came home empty-handed.

The Queenfish weighed almost two kilograms and the Swallow's young one could hardly contain his excitement when he had successfully reeled the fish in.  With the Queenfish, the Swallow prepared Assam Fish, a dish enjoyed by everyone in the family.  The pineapples in the recipe was a fitting touch for the lingering Chinese New Year (CNY) mood.

ASSAM FISH (serves 6 - 8)

Assam Fish

Ingredients

• 1 whole fish, about 1.5kg - 2 kg, cut into steaks
• 15 pcs fresh red chillies
• 3 tsp belachan granules
• 10 shallots
• 12 candlenuts
• 2 cups tamarind water
• 4 tamarind pieces
• 1 can of pineapple rings, drained and cut into slices
• syrup from the can of pineapple rings
• 1 1/2 tsp salt
• 1/2 cup oil
• Additional boiled water, if necessary

Method

1. Ground chillies, belachan, shallots and candlenuts into a fine paste (add a little of the tamarind water if water is needed to keep the grinder moving).
2. Heat oil in a wok until hot. Add the grounded paste and fry until the oil separates from the paste.
3. Add tamarind water, tamarind pieces, syrup and salt.
4. Add the fish steaks and cook for about 5 minutes. Turn the fish steaks over and cook for another 5 minutes.  Remove the fish onto a plate.
5. Add the pineapples into the wok.  Continue cooking for about 2 minutes.  Season with sugar to taste. Return fish to the wok, mix well.
6. Serve hot with rice.

Notes

• Batang is suitable for this dish.
• Pineapples may be replaced by lady fingers aka okra.
• Use dried chillies for a spicier touch.