Assam Pedas - Pari

I've been searching high and low for asam pedas recipe but I got confused with all the different variety of asam pedas. The asam pedas recipe I wanted is simpler in taste and much more appetizing yet not too sour. One of the better assam pedas I've tasted (my preferred version) is the one cooked by the Indonesian lady next to my office block. Interestingly, she added the local salted vegetables which makes the dish even more appetizling. But anyway, my version of this asam pedas came out pretty close to that only that the sauce lacks the shine and colour from the chilli oil.

Ingredients:

3-4 cups homemade fish stock

250 gm shallots

2 red onions

4 buah keras

2 chillies, seeds removed

1 bulb garlic

1 -2 inches of ginger

1-2 handful shrimps

30gm lengkuas, sliced

4 tomaties, halves

1-2 tbsp chilli giling

15-180 gm local salted vegetables (soaked and cut into large chunks)

2 tbsp asam jawa paste or equivalent

1 whole pari fish (stingray) pieces, briefly marinated with a bit of salt (600-800 gm)

A generous amount of kesom leaves

Method:

1. Blend shallots, onions, candlenuts, chilli, shrimps and giner with enough water, into a paste

2. Heat about 4-5 tbsp of oil (or more if you want the gravy looking more appealing), and slowly fry the chilli giling until the oil turns red.

3. Add in blended ingredients and fry until fragrant. Add in 3 -4 cups of stock, lengkuas, asam paste and salted vegetable. Bring to boil.

4. Add in fish, tomato and kesom leaves and simmer until the fish is cooked. Set aside and reheat before serving. Garnish with some fresh kesom leaves.

Note: Soak the salted vegetable well so that the dish doesn't end up too salty.

Claypot Fish Head (With Milk)

10 slices    ginger
4-5 cloves  garlic (peeled, halved)
1 large       fish head (abt 600 gm), cut into abt 6 pieces and marinated with 1 tsp salt +3 tsp cornstarch +
                  tsp coriander powder)
100 gm      Chinese salted vegetables (briefly soaked of cut into strips) / local leafy salted vegetables
5 nos         Dried chinese mushrooms (soaked and sliced)
2 nos         Tomatoes (quarters)
2 nos         red chili (julienned)
1 ltr           homemade fish stock/anchovies stock
180 ml      full cream milk (room temperature or warm)
2 tbsp        oil
1- 1.5 tbsp        shao xing wine (optional)
Extra oil for frying
garnish : Chinese parsley (coriander) and spring onions
Season with salt & Pepper


Method :
1. In non stick pan ...heat oil (for shallow fry).  Fry pieces of fish head under high heat for about 1-2 minutes (do not overcook). Set aside.
2. Head 2 tbsp oil in claypot and stirfry ginger, galic UNTIL GOLDEN BROWN.
3. Add in stock, salted vegetables, salted mushrooms and tomatoes.  Bring to boil and simmer for 5 minutes covered.
4. Add in fish head and chilli. Simmer for another 1-2 minutes.
5.  Pour in milk and wine, and turn off heat immediately once it starts to boil.
6. Season with salt and pepper and garnish b4 serving.

Note:
a) Do not mince garlic.
b) You may substitute with fresh milk for lighter soup but please DO NOT use low fat milk, vanilla flavoured milk, or high calcium milk ...yucks!
c) You may also add a bit of salted fish when u fry the ginger and garlic.
d) milk must at least be at room temperature. Do not use cold/chilled milk.