Spicy Sourish Fish/Gulai Ikan Asam Pedas

As promised , my second peranakan Terengganu recipe , Spicy Sourish Fish !!

• 1 whole fish, can use red fish ,red snapper,Spanish mackerel
• 3 tamarind slices/assam keping
• 1 tbsp tamarind paste mixed with 3 tbsp hot water and strained
• 3-4 wild pepper leaves/daun kadok
• 3 sprigs polygonum/daun kesom
• 6-7 sprigs water convolvulus
• ½ pineapple,cored and sliced (or use tin pineapple in sugar syrup)
• 1 torch ginger bud ,halved lengthwise
• Spice paste to be blended
• 80-100gm dried chillies,soak in hot water for 20mins and then drained
• 2 slices galangal/lengkuas
• 2 stalks lemongrass/serai

Heat 4 to 5 tbsp oil and stir fry the spice paste until oil separates from the oil and aromatic.Add the pineapple,tamarind slices, torch ginger bud,tamarind juice and boil for a few minutes.Add in wild pepper leaves,polygonum,and season with salt and sugar.Add fish,bring to boil and simmer until fish cooks. Lastly add in kangkung and turn off the heat. The kangkung cooks fast therefore it will soften in the heat. Dish out and serve with white rice. Yummy Yum.

First Recipe : Ayam Pachok