Wednesday, November 3, 2010

Braised Salmon in Tamarind Sauce

recipe adapted fm
2 pcs of salmon steak
1 tomato - cut into small pieces
1 green bell pepper - cut into small pieces
3 dried red chillies - cut into small pieces
salt and sugar to taste
1 tbsp lime juice

Spice paste
1 tbsp dried prawns
2 shallots
1 small onion
1 tsp belachan
3 dried chillies
1 stalk lemongrass

Tamarind juice
2 tbsp tamarind paste
1 small bowl of hot water

  1. Add 1 tbsp of tarmarind paste to a bowl of hot water and soaked for a while.  Squeeze the pulp to extract the juice.  Drain the pulp and set the juice aside for later use.
  2. Pound the spice paste with mortar and pestle or grind them in a food processor.  Set aside.
  3. Heat up oil in a pan.  Stir in spice mix and fry for 1 to 2 minutes or till fragrant.  Add the tamarind juice.
  4. Reduce heat and add tomato, bell pepper and dried chillies.  Cook for 5 minutes before adding the fish.
  5. Add salt and sugar to taste.  Cover and simmer on medium low heat for 7 - 10 mins or until fish is cooked.
  6. Add lime juice to the dish before serving.