Asam Pedas

Instructions

1. Prepare the spice paste
   In a food processor, blend 8 dried red chilies (soaked in hot water), 8 fresh red chilies, 6 shallots, 4 cloves garlic, 1-inch piece of ginger, and 1-inch piece of galangal until smooth. This forms your spice paste.
2. Sauté the spice paste
   Heat oil in a large pot over medium heat. Add the spice paste, lemongrass, and kaffir lime leaves. Sauté until fragrant and the oil separates from the paste, about 5-7 minutes.
3. Add liquids
   Pour in the tamarind juice (strained to remove seeds) and water or fish stock. Bring to a boil, then reduce heat to simmer for 10 minutes to allow flavors to develop.
4. Add vegetables
   Add the tomatoes and okra to the pot. Simmer for 5 minutes until the vegetables are just tender but still firm.
5. Cook the fish
   Gently place the fish chunks into the broth. Cook for 5-8 minutes until the fish is just cooked through. Avoid stirring too much to prevent breaking the fish.
6. Season and finish
   Season with salt and sugar to taste, balancing the sour and spicy flavors. If using, add the sliced torch ginger flower for additional aroma and flavor.
7. Garnish and serve
   Just before serving, sprinkle Vietnamese mint or cilantro leaves over the dish. Serve hot with steamed rice for a complete meal.