Entree: Malaysia – Peranakan / Nyonya – Ikan Gerang Asam (Tangy tamarind-and-spice braised fish in a sour Peranakan gravy)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 35 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 whole red snapper, approx. 2 lb (900 g), scaled, gutted and scored
- 3 tbsp (45 ml) vegetable oil
- 3 shallots, thinly sliced
- 4 cloves garlic, crushed
- 2 red chilies, sliced (or 4 bird’s eye chilies for more heat)
- 1 tsp (2 g) ground turmeric
- 1 tsp (5 g) toasted shrimp paste (belacan), mashed
- 1 stalk lemongrass, white part bruised and tied
- 1 tbsp (15 ml) tamarind paste dissolved in 1/2 cup (120 ml) warm water, strained (or 2 tbsp (30 g) tamarind pulp soaked and strained)
- 1 cup (240 ml) water or light fish stock
- 2 tbsp (30 g) palm sugar or brown sugar
- 1 tbsp (15 ml) fish sauce
- 1/2 tsp (3 g) salt, or to taste
- 2 tbsp (30 ml) lime juice (optional, to adjust acidity)
- 2 tbsp (30 ml) oil for frying the paste (can be included in the 3 tbsp (45 ml) above)
- Fresh cilantro or Vietnamese coriander (laksa leaf) for garnish

Show original ingredient measurements

- 1 whole red snapper, approx. 2 lb (900 g), scaled, gutted and scored
- 3 tbsp (45 ml) vegetable oil
- 3 shallots, thinly sliced
- 4 cloves garlic, crushed
- 2 red chilies, sliced (or 4 bird’s eye chilies for more heat)
- 1 tsp (2 g) ground turmeric
- 1 tsp (5 g) toasted shrimp paste (belacan), mashed
- 1 stalk lemongrass, white part bruised and tied
- 1 tbsp (15 ml) tamarind paste dissolved in 1/2 cup (120 ml) warm water, strained (or 2 tbsp (30 g) tamarind pulp soaked and strained)
- 1 cup (240 ml) water or light fish stock
- 2 tbsp (30 g) palm sugar or brown sugar
- 1 tbsp (15 ml) fish sauce
- 1/2 tsp (3 g) salt, or to taste
- 2 tbsp (30 ml) lime juice (optional, to adjust acidity)
- 2 tbsp (30 ml) oil for frying the paste (can be included in the 3 tbsp above)
- Fresh cilantro or Vietnamese coriander (laksa leaf) for garnish

Instructions

1. Make the tamarind water by dissolving tamarind paste in 1/2 cup (120 ml) warm water, mash and strain; set aside.
2. Pat the fish dry, score both sides and season lightly with 1/4 tsp (1.5 g) salt; set aside.
3. In a blender or mortar, pulse shallots, garlic, chilies, turmeric, and mashed belacan into a coarse paste.
4. Heat 3 tbsp (45 ml) oil in a wide, deep skillet or wok over medium heat; add the spice paste and bruised lemongrass and sauté until fragrant and oil separates, about 3–5 minutes.
5. Add the strained tamarind water and 1 cup (240 ml) water or stock, bring to a simmer and stir in palm sugar and fish sauce to balance sweet and sour.
6. Gently slide the whole fish into the simmering gravy; spoon sauce over the fish, reduce heat to low, cover and simmer gently until the flesh is opaque and flakes easily, about 10–12 minutes for a 2 lb (900 g) fish (longer if thicker).
7. Taste the sauce and adjust seasoning with salt, extra sugar, or 2 tbsp (30 ml) lime juice to brighten the tartness.
8. Carefully transfer the fish to a serving platter, pour the reduced gravy over it, garnish with cilantro or laksa leaves and serve immediately with steamed rice.