Hey everyone. Ever since I got back from Malaysia a week ago, I have fallen sick most possibly due to the drastic change in weather.. from a really hot and humid tropical weather in Malaysia, to the first signs of winter in Melbourne. Very windy and very cold… I wasn’t quite ready for that! So due to my illness, I haven’t been cooking as much and thus, I couldn’t blog as much either!
But I do know based on my poll results, comments and some requests via Twitter and ChatBox that you guys enjoy seafood and a lot of you enjoy sweet desserts 🙂
Today, I might not be able to share a really good dessert recipe YET – but I do have a very special treat for you… as you can see from the picture above, this is the recipe to my dad’s very delicious Assam Fish Head Curry. To those of you who may be freaked out a little by the fish head, don’t worry.. just use ANY parts of the fish you’re most comfortable with. With or without bones, with or without the head.
The trick to this recipe is that because it’s pretty much homemade, my dad has suggested that my readers depend almost entirely on your palette. Try it as you go, and cook the curry according to your personal preference. One of the main elements to a good cook, budding chef, is a good palette. Well… here goes nothing! Good luck in trying this recipe, I know I personally haven’t tried it yet but CANNOT WAIT to try it as soon as I feel better and get my appetite back in order 🙂
Fish Head / Whole Snapper chopped into portions
6 Shallots, roughly chopped for easy blending
2-3 Garlic Cloves
1-2 tbsp dried chilli paste
2 stalks of lemongrass
Assam Juice (tamarind)
Salt to taste
Ajinomoto MSG to taste (optional)
Using a blender, blend shallots with garlic and dried chilli paste.
Break 2 lemon grass stalks by pounding lightly on it.
Heat up a wok and add cooking oil, stirfry blended shallots/garlic/dried chilli paste. Fry until it turns brown and fragrant, add lemon grass and continue stir fry.
Add about 1 cup of water (or according to your judgement to make sure the sauce is not too diluted), add assam juice when sauce starts to boil, taste as you go to determine how much assam juice you prefer. Add fish head and let it cook for a few minutes. Add salt and MSG to taste.