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Ayam Pedas Ikan

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Ingredients
  

  • 2 medium sized pomfret
  • 6 small lady's fingers cut into 2.5cm lengths
  • 2 medium tomatoes cut into wedges
  • 1 Tbsp cooking oil
  • 1/2 Tbsp brown/palm sugar

Spice Paste (pound/ground together)

  • 1 lemon grass white part only
  • 5 garlic cloves
  • 5 small shallots
  • 1 tbsp belachan
  • 2 5- inch sized chilies
  • 2 bird's eye chilies

Asam paste (mixed together and then strained)

  • 2 Tbsp asam tamarind
  • 1 cup water

Instructions
 

  • Fry the spice paste in the heated cooking oil on low heat until oil exudes.
  • Add the sugar and fry till dissolved.
  • Add the tamarind paste and bring to a boil, and then mix in the okra and bring to a boil again.
  • Arrange the fish on a serving dish and pour the sauce over the fish. Arrange the tomato wedges on top.
  • Bake or steam the dish over high heat for 15 minutes or until fish is cooked.
  • Serve immediately with steamed white rice.