Ikam with assam sauce (hoki fish in tamarind sauce)
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 8 ounces fil Hoki fish | |
| ½ | tablespoon | Fish sauce |
| 1 | teaspoon | Assam pulp |
| 1 | tablespoon | Sugar |
| 250 | millilitres | Water or stock |
| 1 | tablespoon | Oil |
| 3 | Green chillies | |
Directions
Soak the Assam (tamarind) in the water or stock. Mix well and add the fish sauce, the sugar and the black pepper. Wash and clean the fish.
Pour the Assam sauce in a wok on high heat and add in the fish and green chillies. Boil for five minutes turning periodically. Remove the fish onto a serving plate.
Add the oil to the remaining gravy in the wok. Stir on medium heat to reduce the quantity and thereby thickening. Pour over the cooked fish.
Try to use stainless steel as the Assam is acidic.
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