Ikan masak asam (fish & green bean curry)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Chopped onion |
| 1 | each | Minced garlic clove |
| 2 | teaspoons | Grated FRESH ginger root |
| ½ | teaspoon | Dried ground chili peppers |
| 1 | teaspoon | Tumeric |
| 2 | teaspoons | Salt |
| ½ | cup | Cooked shrimp diced |
| 4 | tablespoons | Peanut oil |
| ½ | pounds | Green beans, fresh, cut into 1 inch pieces |
| 2 | cups | Water |
| 4 | tablespoons | OR 3 tbsp. lemon juice + 2 tbsp. plum jam |
| 4 | eaches | Filets of mackerel or shad |
Directions
Pound into a paste the onions, garlic, ginger, chili peppers, tumeric, salt and shrimp. Heat the oil in the wok. Saute the mixture for 5 minutes and then stir in the beans. Saute 2 minutes. Blend in the water and tamarind (or lemon juice+plum jam). Cook over low heat for 5 minutes. Carefully place the fish filets in the sauce. Cover and cook on Low until fish flakes with a fork. Remove immediately and serve on a bed of rice. A good compliment to any of these curry dishes and pretty to boot..is fresh pineapple and blueberries mixed with some melon balls and served on a bed of ice.. Thai Ikan Masak Asam