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Malaysian assam fish, a firm white fish fillet in a red tamarind broth with okra and tomato, served in a dark bowl with rice

Malaysian Assam Fish (Spicy Tamarind Stew)

A sour and spicy Malaysian tamarind fish stew. A firm white fish fillet poaches in a bright assam broth with okra and tomato, for a lean dinner with about 38 grams of protein per serving.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 3 servings
Calories: 330
Ingredients Method

Ingredients
  

  • 3 fillets firm white fish about 180g each, tilapia, snapper, or Spanish mackerel
  • 8 dried red chilies soaked in hot water 10 min, or 2 tbsp chili paste
  • 4 shallots peeled
  • 3 cloves garlic
  • 1 stalk lemongrass bottom third only, sliced
  • 1 inch fresh turmeric or 1 tsp ground turmeric
  • 1 tsp belacan (shrimp paste) optional but traditional
  • 2 tbsp neutral oil for frying the paste
  • 2 tbsp tamarind concentrate dissolved in 2 cups water, or 3 tbsp tamarind pulp
  • 2 tomatoes cut into wedges
  • 5 pods okra trimmed, optional
  • 1 tsp sugar or to taste
  • 1 tsp salt or to taste
  • 1 sprig mint or Vietnamese mint to finish, optional

Method
 

  1. Pat the fish fillets dry and season lightly with salt. Set aside while you make the paste.
  2. Blend the soaked chilies, shallots, garlic, lemongrass, turmeric, and belacan with a splash of water into a coarse paste. A small food processor or a mortar and pestle both work.
  3. Heat the oil in a wide pan over medium heat. Fry the spice paste, stirring often, for 6 to 8 minutes until it darkens and the oil separates at the edges. This step builds the flavor, so do not rush it.
  4. Pour in the tamarind water, add the sugar and salt, and bring to a gentle simmer. Taste and adjust so it reads sour first, then spicy, then a little sweet.
  5. Add the okra and tomatoes and simmer 3 minutes to soften.
  6. Slide in the fish fillets in a single layer. Spoon broth over them, cover, and simmer gently for 8 to 10 minutes until the fish is just opaque and flakes at the thickest part. Do not stir hard or the fillets will break.
  7. Turn off the heat, scatter mint over the top, and rest 2 minutes. Serve with steamed rice.