Asam Pedas Fish

Instructions

1. Prepare the spice paste
   Blend the dried chilies, shallots, garlic, galangal, and ginger in a food processor with a splash of water until smooth. If you prefer a finer texture, you can pass the blended mixture through a sieve.
2. Cook the spice paste
   Heat the vegetable oil in a large pot over medium heat. Add the spice paste and lemongrass, and sauté for 8-10 minutes until fragrant and the oil separates from the paste. This indicates that the spices are fully cooked.
3. Add liquid ingredients
   Pour in the water and add the tamarind slices or tamarind paste mixture. Bring to a boil, then reduce heat to a simmer for about 5 minutes to allow the flavors to infuse and the tamarind to release its sourness.
4. Season the broth
   Add salt, sugar, and fish sauce to the broth. Taste and adjust the seasoning as needed - the broth should have a good balance of sour, spicy, and savory flavors with just a hint of sweetness.
5. Cook the vegetables
   Add the okra to the simmering broth and cook for about 3-4 minutes until they're half-cooked but still firm. Then add the tomato quarters and simmer for another 2 minutes.
6. Cook the fish
   Gently place the fish pieces into the pot, making sure they are partially submerged in the broth. Cover and simmer for about 8-10 minutes until the fish is cooked through but still moist and tender. Avoid stirring too much to prevent the fish from breaking apart.
7. Rest and serve
   Turn off the heat and let the dish rest for 5 minutes to allow the flavors to meld. Serve hot with steamed white rice and garnish with fresh herbs if desired.