Asam Pedas Ikan (Spicy Tamarind Fish)

Prepare dried chilies: Cut dried chilies in half, remove seeds, and soak them in hot water until softened.

Prepare aromatics: Roughly slice shallots, garlic, and ginger.

Blend aromatics: Transfer the softened dried chilies, sliced shallots, garlic, and ginger into a blender. Add 50ml of water and blend until a smooth paste is formed.

Prepare herbs and vegetables: Wash and roughly chop Vietnamese coriander (Daun Kesum). Slice the torch ginger flower (Bunga Kantan) into halves or quarters. Cut the tomato into wedges.

Prepare tamarind juice: Take 50g of tamarind paste, place it in a bowl, add 1 cup of water, and use your hand to squeeze out the tamarind juice. Strain the juice to remove any seeds or pulp.

Sauté the spice paste: Heat 3 tablespoons of cooking oil in a wok over high heat. Once hot, add the blended spice paste. Stir-fry until the paste darkens and the oil separates, indicating it's cooked through and fragrant.

Season the paste: Add 1 teaspoon of white sugar and 1 teaspoon of salt to the sautéed paste. Mix well.

Add tamarind juice: Pour the strained tamarind juice into the wok with the spice paste. Bring to a boil over high heat.

Add herbs and simmer: Once the tamarind mixture boils, add the chopped Vietnamese coriander and sliced torch ginger flower. Reduce heat to low and simmer for 10 minutes to allow the flavors to meld.

Add fish: Gently place the Mackerel Scad into the simmering sauce. Cook for approximately 6 minutes until the fish is cooked through.

Add tomatoes: In the last 2 minutes of cooking, add the tomato wedges to the pot. Stir gently.

Serve: Transfer the Asam Pedas Ikan to a serving bowl. Garnish with some shredded torch ginger flower (optional). Serve hot with rice.