Ikam With Assam Sauce (Hoki Fish In Tamarind Sauce)

Recipe Ingredients

1		Fil hoki fish
1/2 tablespoon	7.5ml	Fish sauce
1 teaspoon	5ml	Assam pulp (Tamarind)
1 tablespoon	15ml	Sugar
250		Water or stock
1 tablespoon	15ml	Oil
3		Green chiles

Recipe 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 chiles. 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.

Source:
Nancy Lam's Wok Wiz

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