/ Wednesday, December 3, 2008 / No comments / Malaysian , Seafood
This is a spicy, sweet and sour dish. Tamarind, Polygonum or better known as Vietnamese Mint Leaves (rau ram) and Ginger Torch buds are the main ingredients to cook the Assam Seafood. Do try this great recipe, if those ingredients available at your grocers.
350g Peeled Prawns
450g Halibut Fillet
1 medium Red Onion, sliced
2 Tomatoes, quartered
50g Polygonum Leaves
15g Dried Torch Ginger buds
50g Tamarind Pulp + 3 1/2 cup water
4 Tbsp Peanut Oil
8 Shallots, peeled and blend
2 Tbsp Sugar
Sea Salt to taste
10g Fresh Mint Leaves
20 Dried Chillies, soaked and drained
15g Fresh Turmeric
2 tsp Roasted Shrimp Paste
In a large saucepan, add the peanut oil and ground shallots. Saute them in a low heat for about 5 minutes.
Mix in the spice paste and saute until fragrant.
Add the dried torch ginger and polygonum leaves. Cook for 5 minutes and add the tamarind water. Bring it to a boil. Then reduce the heat and add the sugar. Simmer for another 20 minutes.
Then add the fish, prawns, tomatoes, onions and okra. Simmer until the seafood and vegetables are cooked. Season with sea salt. To serve, top it with some chopped mint leaves.