Home » Malaysia Cooking » Fish in sweet and sour pineapple broth Recipe

Fish in sweet and sour pineapple broth Recipe

Fish in sweet and sour pineapple broth Recipe

Fish in sweet and sour pineapple broth Recipe

This traditional Malaysian sweet, sour and spicy fish dish (Ikan asam pedas) combines the breezy tropics with simple sour and sweet fruity tastes and is best served in summer when the flavours lend themselves to light dinners. Serve it with a light refreshing beer with a slightly bitter aftertaste and lots of fluffy white rice.

Ingredients :

    • 3 tablespoons oil
    • 1 onion, sliced
    • 2 tablespoons Lemongrass Paste
    • 1–2 tablespoons Sambal Oelek Chilli Paste, or other sweet chilli paste
    • 1 teaspoon dried prawn paste (belachan), crumbled and dry-roasted
    • 2 tablespoons tamarind pulp, mashed with 1 cup (250 ml) water and strained to obtain the juice
    • 2 tablespoons fresh pineapple juice
    • 2 cups (500 ml) Fish Stock
    • 200 g (11/2 cups) fresh ripe pineapple chunks
    • 1 tablespoon sugar
    • 1/2 teaspoon salt, or to taste
    • 600 g (11/4 lbs) swordfish or mackerel fillets, sliced into bite-sized chunks
    • 3 kaffir lime leaves, slice into fine strips, to garnish

Method :

    1. Prepare the Sambal Oelek Chilli Paste, Lemongrass Paste and Fish Stock.
    2. Heat the oil in a wok and stir-fry the onion, Lemongrass Paste, Sambal Oelek or sweet chilli paste and dried prawn paste over medium heat until fragrant, 2–3 minutes, making sure the mixture doesn’t burn. Stir in the tamarind juice, pineapple juice and Fish Stock and bring to a boil, then simmer uncovered for 1 minute. Add the pineapple chunks and continue to simmer over low heat for 10–12 minutes for the flavours to penetrate, then season with the sugar and salt. The soup should be light, not too tart or sweet.
    3. Gently lower the fish pieces into the simmering broth and simmer over medium heat for 3–5 minutes until just cooked, adjusting the seasonings as needed. Remove from the heat, transfer to a serving bowl and garnish with kaffir lime strips on top. Serve immediately with steamed rice or a simple fresh salad.

SERVES : 4–6  
PREPARATION TIME : 20 mins
COOKING TIME : 15 mins