Day 105 : Assam Fish Red Snapper

ASSAM FISH RED SNAPPER

This evening, we are preparing assam fish. 

Before I go on, let me just say that, I know what You're thinking and You're right. Something's missing from the picture. I can hear You. Should have some green somewhere. You're so right. I think so too. Imagine a sprig of coriander leaves in the middle. We ran out of that. :( However, not to worry because IMAGINATION is plentiful - we can never run out of that! :D

Okay, assam fish. Quite a simple straightforward dish to prepare.

In 3 easy steps :

1. Chop the Ingredients

2. Fry the Ingredients

3. Simmer the Ingredients

Think You can do that? 

Sure You can. Try it. :D

 1. Chop the Ingredients

tofu puffs, curry leaves, ladies fingers, 
chilles big and small, 

bunga kantan (red petals only), 
lemon grass (smashed in whole), 

ginger, shallots, tomatoes and lime. 

Normally, Bryan would blend all these ingredients. 

Today, he wants to try without using the blender.

a nice fresh slice of red snapper

 2. Fry the Ingredients

Saute shallots, ginger and bunga kantan 

in cooking oil until fragrant.

The aroma at this point is amazingly fragrant!

 Toss in the stalks of lemon grass.

Add assam fish paste of a reputable brand.

Didn't I tell You this would be an easy dish to do?

You don't need to use tamarind juice with the paste.

3. Simmer the Ingredients

Add filtered water. Bring to boil.

Add the fish in first. Add seasalt. Add lime juice.

Close lid and simmer for about 10 minutes.

Open lid, add the rest of the vegetables.

Add a cup of fresh milk 

(in place of coconut milk) for a creamer texture.

Close lid again and simmer for 

another 5 minutes or so.

 TA-DAHHH!!!

For photography purposes, the photo is taken with only half of the contents in the pot, transferred to the serving dish, so the fish remains visible. :D

This is my plate BEFORE the banjir (flood).

We are having white rice today. That dark portion in the middle is the garlic-chilly-dark shoyu condiment. The fish is really excellent. Red snapper is quite suitable for curry dish, I must say. Even Bryan thinks so. The fish doesn't easily break or fall apart. It's still whole after all the simmering. A survivor alright. :D

We enjoyed dinner very much. You can't go wrong eating with fingers. We do agree though that, blending the ingredients are better for a smoother texture.We learn something new every day. :D

I had 2 shakes of The Green Drink 

today and dinner.

 To Sum Up

2 shakes & 1 meal

Juice. Fruit. Water. Nuts. Milk Tea.

Time of Posting : 11:27pm (Saturday)