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Ikan Asam Padeh (Fish in Sour Sauce)

1 1/2 lb Fish fillet
2 Shallot
Ginger, 1" piece
2 Thai chile
1/2 ts Turmeric
1/2 ts Tamarind
2 tb Soy sauce, dark
2 tb Oil
Salt; to taste
Pepper, black; to taste


Remove all skin from fish fillets, ensure that no bones remain and cut into serving-size pieces. Chop very finely the shallots, ginger, garlic and chiles, and pound these together with the turmeric powder, tamarind and soy sauce (or use a food processor). Heat the oil in a shallow pan and stir-fry the spice-paste for four to five minutes, then add the fish, cover with approximately one cup of cold water and bring to a boil. Lower heat, season to taste with salt and freshly ground black pepper and cook over a very low heat until the fish is done. Serve with fresh vegetables and rice.




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