I was brought up cooking dishes very much my mother’s style. Not that yours truly here have not got a style of her own. Let’s just say, my cooking was much influenced by mom.
However, I have been CHAN-ised.
When I told the Chan family that I was cooking Assam Pedas Fish for dinner, Stevie, Agnes and Coco yelled almost instantaneously …… NO SUGAR PLEASE!!!!
I like cooking this Assam Pedas Fish dish. It is pretty versatile and forgiving. You decide how sour by the amount of assam jawa and water used. You decide to have a soupy gravy dish or a thick sticky sauce by putting less water or add a little cornstarch.
Eating with the CHANs, taught me to seek clarity in taste.
Use good ingredients, few but sufficient.
For vegetable lovers like me, you can have a smaller ratio of fish to vegetables. Refrain from using brinjals or eggplants, they dilute the sour taste. Toss in as much ladies fingers as possible and I like how it thickens the sour soup naturally.
ASSAM PEDAS FISH RECIPE
- 4 or 5 pieces of fish fillet
- 4 tablespoon of mom’s homemade chili boh
- ladies fingers
- 2 or 3 ripe tomatoes
- 5 small chili padi
- 2 tablespoon of assam jawa soaked with some water
- soya sauce
- Choose fish fillet or small scad, pompret or any of your favourite fish. Wash and rub salt to season.
- Bring a littlw water to boil and cook ladies fingers till just cook. Cut into small oblong pieces.
- Quartered the tomatoes.
- Remove seeds from chili padi.
- Heat some oil and fry chili boh paste till fragrant.
- Sieve in assam jawa juice.
- When boiling, put in pieces of fish and close lid for a few minutes on high heat. Make sure you do not close and open the lid.
- Add tomatoes and ladies fingers. Cook for 3 minutes.
- Add salt and soya sauce for taste and colour.Ready to serve.
Great dish for a hot evening. Totally opens up your appetite.