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.