Friday 15 March 2013

Happycall Assam Fish (sweet & sour)

Serve 4 adults

2 white fish fillets
5~6 slices assam kulek 亚叁皮
1 tbsp fermented soya beans, wash, soak and crush
1 big onion
4 cloves garlic
1 red chilli
3 lemon grass
1 tbsp dried shrimp
1 tsp belachan chilli paste
1 tbsp gula melaka or sugar
1/4 tsp salt
150 ml water

2 tomatoes, cut into wedges
8 short okras, remove the two ends

1. Wash and pat dry the fish fillets. Set aside.

2. Soak the assam kulek in about 20 ml hot water. Set aside.
You may use assam/tamarind paste in place of assam kulek. I find assam kulek is easier to manage than assam paste.

3. Soak the fermented soya beans for about 10 minutes to reduce it saltiness. Drain and crush to coarse paste.

4. Wash and remove 1 to 2 outer layers of the lemon grass. Cut away the top portion and keep the bottom 3 cm of the lemon grass, which is more tender. The top portion will be used during the cooking, while the bottom 3 cm will be grinded in (4).

5. Grind the onion, garlic, chilli and lemon grass in a food processor or blender. Set aside.

6. Heat about 2 tbsp of olive oil in a preheated Happycall pan set at medium high heat.

7. Add in the dried shrimp and stir fry till fragrant. Then add in the grinded ingredients from (4). Stir fry till frangrant. Cover the pan but not locking.

8. Add in the crushed fermented soya bean paste and belachan chilli paste. Stir fry for 1/2 a minute.

9. Pour in the assam kulek and water from (2), and 150 ml water. Bring to a boil.

10. Add in the tomato wedges, okras and top portion of the lemon grass.

11. When the gravy boils again, add in the gula melaka, salt and fish fillets.  Push the vegetables to the sides and let the fish fillets cook in the middle of the pan.Cover and lock the pan.  Cook for about 3 minutes or till the top part of the fish starting to turn white.

12. Flip the fish fillets and lower the heat.  Cover and lock the pan. Continue to cook for about 1 minute, then off the heat. Let the remnant heat cook the fish through.

13. Garnish the dish with chinese coriander and serve warm with rice :)


  1. Excellent piece of information, I had come to know about your website from my friend

    vishwas. Your site gives the best and the most interesting information. This is just the kind

    of information that i had been looking for, i'm already your rss reader now and i would

    regularly watch out for the new posts. Thanks a lot once again, Regards, Sweet Sour Fish

    1. Thank you so much Karan for leaving me this very encouraging message. I'm glad to be able to share my cooking journal with you :)


I love seeing your comment and sharing it with other readers. Your comment would be published after moderation. Thank you :)