Serves 2-4 people
2 snapper fillet (400 g each) descaled and cleaned - snapper can be changed with kerapu fish or kuning fish
10 shallots (halved)
9 large red chili (1 sliced)
1 tbsp tamarind paste
1 tbsp turmeric powder
400 ml coconut milk
5 g ginger (roughly chopped)
3 chili padi (bird's eye chili)
20 g laksa leaves
1 stalk lemongrass (smashed)
salt
black pepper
water
vegetable oil
450 g baby red snapper
300 g pineapple (diced)
2 large red chili
2 clove garlic
30 g fresh turmeric
6 shallots
50 g tamarind seeds (soaked in 100 ml hot water and remove seeds)
10 g belacan
2 pcs asam keping
1 tsp ikan bilis
400 ml water

Recipe Courtesy of
Asian Food Network

Ikan Kerisi Asam Jawa

Hosting a small dinner party with family and friends? Try your hand at the Ikan Kerisi Asam Jawa –a dish that will send their palettes to the moon and back! A whole fish that is cooked in tangy and spicy concoction of Southeast Asian herbs and spices, and... the pineapple! If you’re not one for too much spice, simply reduce the amount of red chili in your spice paste!

Difficulty: Medium

Preparation: 25 min
Cook: 45 min
Clean up: 15 min

Steps: 2 steps
25 Ingredients

Difficulty: Medium
Steps: 2 steps
25 Ingredients

Preparation: 25 min
Cook: 45 min
Clean up: 15 min

Instructions

Blend and Fry Rempah
- In a blender, blend large red chili, garlic, 15 g fresh turmeric, shallots, ikan bilis and belacan until smooth. If mixture is too dry, you can use vegetable oil to help you achieve a smooth consistency.
- In a pot on medium heat, fry blended paste for 5 minutes until fragrant.
You can adjust the spiciness level of this dish by adding or removing the amount of large red chili.

Make asem stew and add fish
- To the same pot, add in pineapple slices, 15 g fresh turmeric, soaked tamarind paste and 400 ml water. Bring to a boiland let it simmer for 10 minutes.
- Add fish to the pot and let it cook for 6 minutes on each side until completely cooked through.

Plate and Serve!

Transfer ikan kerisi tumis asam onto serving plate or dish and serve hot.

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Reviews

Name: Ikan Kerisi Asam Jawa
Prep time: P0Y0M0D0H25M0S
Cook time: P0Y0M0D0H45M0S
Total time: P0Y0M0D1H10M0S
Yield: Serves 2-4 people
Cuisine: Asian
Ingredients: 2 snapper fillet (400 g each) descaled and cleaned - snapper can be changed with kerapu fish or kuning fish; 10 shallots (halved); 9 large red chili (1 sliced); 1 tbsp tamarind paste; 1 tbsp turmeric powder; 400 ml coconut milk; 5 g ginger (roughly chopped); 3 chili padi (bird's eye chili); 20 g laksa leaves; 1 stalk lemongrass (smashed); salt; black pepper; water; vegetable oil; 450 g baby red snapper; 300 g pineapple (diced); 2 large red chili; 2 clove garlic; 30 g fresh turmeric; 6 shallots; 50 g tamarind seeds (soaked in 100 ml hot water and remove seeds); 10 g belacan; 2 pcs asam keping; 1 tsp ikan bilis; 400 ml water

Overall Rating

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Ingredients

Serves 2-4 people
2 snapper fillet (400 g each) descaled and cleaned - snapper can be changed with kerapu fish or kuning fish
10 shallots (halved)
9 large red chili (1 sliced)
1 tbsp tamarind paste
1 tbsp turmeric powder
400 ml coconut milk
5 g ginger (roughly chopped)
3 chili padi (bird's eye chili)
20 g laksa leaves
1 stalk lemongrass (smashed)
salt
black pepper
water
vegetable oil
450 g baby red snapper
300 g pineapple (diced)
2 large red chili
2 clove garlic
30 g fresh turmeric
6 shallots
50 g tamarind seeds (soaked in 100 ml hot water and remove seeds)
10 g belacan
2 pcs asam keping
1 tsp ikan bilis
400 ml water