Minang Sour Spicy Fish Stew
Ingredients
- 4 pieces (150 g each) Spanish mackerel
- 1 tablespoon lime juice
- 1/2 teaspoon salt
- cooking oil
- 1 liter water
- 10 kaffir lime leaves
- 4 lemongrass stalks
- 4 cm galangal
- 3 pieces asam kandis
- 1 turmeric leaf
- 1 teaspoon salt
- 1 teaspoon granulated sugar
- 100 g long beans
- 8 whole red bird's eye chilies
- 50 g red tomatoes
- 5 stalks curry leaves
Spice paste
- 150 g large red chilies
- 12 shallots
- 4 cloves garlic
- 4 cm turmeric
Preparation
Marinate fish pieces with lime juice and salt, then refrigerate for 10 minutes. Fry in hot oil until cooked and browned, then drain and set aside.
In a large pot, combine spice paste, water, kaffir lime leaves, lemongrass, galangal, asam kandis, and turmeric leaf. Bring to a boil over high heat, then reduce heat and simmer until the liquid reduces slightly and the flavors meld.
Add salt, sugar, long beans, bird's eye chilies, and fish. Cook until long beans are tender.
Stir in tomatoes and curry leaves. Cook until tomatoes are wilted, then serve immediately.
