Stingray Asam Pedas

This stingray asam pedas is my mother's recipe which i believe the best asam pedas i ever tasted. Asam Pedas originated from Malacca a state located in south of Malaysia and a land of ethnic group Baba and Nyonya. A mix of Malay and Chinese origin clan thus, their food and culture has the same mix and match of both parties and Asam pedas is one of such dish.

Asam is sour and pedas is spicy which explains this sour and spicy fish gravy. You can use mackerel or pomfret for this recipe but i always have soft spot for stingray when it comes to as pedas. Personally, i feel sting ray works well for this recipe with its white and soft flesh to soak up the sour and spicy gravy. Okra is a must for this dish and remember to not over cook your okra...no one like mushy okra in their asam pedas.My mom always aim for a thick asam pedas gravy to coat the fish whereby what we get in restaurants comes in watery gravy which hardly taste sour or spicy.  Ginger torch,galangal,turmeric and lemon grass are wonderful flavor agent with amazing fragrance that enhance the taste of this authentic dish, Asam pedas goes really well with white rice.

Ingredients

1 kg sting ray, cut into cubes
1 large onion,sliced
2 tomatoes,sliced
2 stalks lemon grass,bruised
6-8 okra/ladies fingers
1 stalk bunga kantan/ginger torch,thinly sliced
2 sprigs daun kesum(Vietnamese mint)
3-4  cups water
5-6 tbsp vegetable/palm oil
1-2 tbsp palm sugar/brown sugar
2-3 tbsptamarind paste
Salt to taste

For The Paste

4-6 dried chillles (soaked in warm water for 10-5 mins)
8-10 fresh red chillies
10-12 shallots
3 cloves garlic
2 inch fresh turmeric
1 inch galangal
1 tsp roasted shrimp paste

Methods

Heat oil in a pot over a medium heat. Saute the ground ingredients listed under "For The Paste" for 3-4 minutes or till fragrant.

Add water,lemon grass,ginger torch and Vietnamese mint. Stir. Add the onion,palm sugar,tamarind paste and season with salt. Stir well.

Add the lady fingers and fish. Cook for 10-15 minutes or till the fish done. Remove from heat and transfer to a serving plate.

Serve hot with white rice.