Ikam With Assam Sauce (hoki Fish In Tamarind Sauce)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Nancy | 1 | Servings | |
INGREDIENTS
| 1 | 8 ounces fil Hoki fish | |
| 1/2 | T | Fish sauce |
| 1 | t | Assam pulp |
| 1 | T | Sugar |
| 250 | Water or stock | |
| 1 | T | Oil |
| 3 | Green chillies |
INSTRUCTIONS
Soak the Assam (tamarind) in the water or stock. Mix well and add the fish sauce, the sugar and the black pepper. Wash and clean the fish. Pour the Assam sauce in a wok on high heat and add in the fish and green chillies. Boil for five minutes turning periodically. Remove the fish onto a serving plate. Add the oil to the remaining gravy in the wok. Stir on medium heat to reduce the quantity and thereby thickening. Pour over the cooked fish. Try to use stainless steel as the Assam is acidic. DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 173
Calories From Fat: 124
Total Fat: 14g
Cholesterol: 0mg
Sodium: <1mg
Potassium: <1mg
Carbohydrates: 12.6g
Fiber: 0g
Sugar: 12.6g
Protein: 0g