Spicy Sour Fish Stew (Ikan Asam Padeh)

Ingredients

• 500g fish (e.g., mackerel, snapper, tuna), cleaned and cut into pieces
• 2 tbsp tamarind paste, mixed with 100ml warm water, strained
• 3-4 green starfruit (belimbing wuluh), sliced (optional, for extra sourness)
• 1-2 turmeric leaves, tied in a knot (optional)
• 2 stalks lemongrass, bruised
• 4 kaffir lime leaves
• Salt to taste
• Sugar to taste (optional)
• 500ml water or thin coconut milk (optional)
• 2 tbsp cooking oil

Ground Spice Paste

• 10-15 large red chilies (adjust to your spice preference)
• 5-7 bird's eye chilies (optional, for extra heat)
• 10 shallots
• 5 cloves garlic
• 2 cm ginger
• 2 cm galangal
• 1 cm fresh turmeric
• 3 candlenuts, toasted (optional)
• 1/2 tsp shrimp paste (terasi), optional

Instructions

1. Grind all ingredients for the spice paste until smooth. You can use a food processor or mortar and pestle.
2. Heat cooking oil in a pot or deep pan over medium heat. Sauté the ground spice paste until fragrant and the oil separates, about 5-7 minutes.
3. Add bruised lemongrass, kaffir lime leaves, and turmeric leaves (if using). Stir-fry for another minute.
4. Pour in the water or thin coconut milk. Bring to a boil.
5. Add the fish pieces, starfruit slices (if using), and strained tamarind juice.
6. Reduce heat to medium-low and simmer gently. Do not stir too often to prevent the fish from breaking apart.
7. Cook until the fish is cooked through and the sauce has thickened slightly, about 10-15 minutes, or until the flavors have melded.
8. Season with salt and a little sugar (if desired) to balance the sour and spicy flavors. Taste and adjust seasoning as needed.
9. Serve hot with steamed white rice.