A simple yet delicious sour fish stew using snapper fillets; recipe and instruction by Chef Elroy of Shangri-La Tanjung Aru, Sabah.
INGREDIENTS:
100 g Red snapper (fillet)
10 g Turmeric, fresh (crushed)
25 g Ginger, cleaned (crushed)
20 g Lemongrass, cleaned (quick-knock at the steam)
5 g Lime leaf
20 g Red chilli (seeded)
5 g Asam keping/tamarind (soaked)
5 g Coriander (for garnish)
5 g Lime (wedges)
Salt and pepper for seasoning
METHOD:
1) Prepare basic fish stock.
2) Add in turmeric, ginger, lemongrass and red chilli.
3) Once it’s simmered, add asam keping and fillet fish.
4) Let it cook for another 15 minutes, then add in lime leaf.
5) Season to taste.
6) Once cooked, garnish with coriander and lime wedges while dish is still hot.
Sabah Sour Fish Stew aka Ikan Ampap, Shangri-la Tanjung Aru
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