RECIPE: Actress Chris Tong's family recipe for Penang-style Asam Fish Soup

Asam Fish

Serves 3-4

INGREDIENTS

1 litre water

75g tamarind pulp

15g dried ikan bilis

15g dried salangidae (icefish)*

1 ikan bilis stock cube

5 pieces asam keping (dried tamarind skin)

8-10 dried chillies

3 stalks lemongrass, bruised

3-4 ikan kembung (mackerel)

Sugar, to taste

*Salangidae is available at most wet markets.

DIRECTIONS

1 Fill a pot with the water and bring to the boil. In a small bowl, soak the tamarind pulp in around ½ cup of hot water from the pot, pressing it with a spoon to release its juices. Let it steep for 10min.

2 Add the ikan bilis, salangidae and stock cube to the pot and let them simmer for 5min over medium heat.

3 Add the tamarind juice; discard the pulp.

4 Add the asam keping, dried chillies and lemongrass. Simmer for about 5min over medium heat, stirring occasionally.

5 Add the ikan kembung, ensuring they are fully immersed. Simmer for about 8min on low heat, or until the fish is fully cooked. If you prefer a sweeter broth, add some sugar, to taste. Serve hot.

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