Lately my house has got an influx of 'Ikan Bawal Hitam' (Pomfret in English?) , so I have been cooking this fish in between other dishes this last 2 weeks; been frying them, had made curry or 'Asam Pedas' out of them, even steamed.
There are 2 types of Ikan Bawal, this one I am cooking is 'Ikan Bawal Hitam' and the other is 'Ikan Bawal Putih', which is more expensive.
Today I prefer something not hot but a bit salty and sourish. So I cooked 'Masak Putih Ikan Bawal' for lunch today.
Ikan Bawal Hitam which I had cut and cleaned.
To cook as always my recipe is simple and quick :p - Ground these small red onions, garlic, ginger and the belacan paste (shrimp paste). Break the 2 lemon grass
Saute all the ingredients until cooked and aromatic. Add water (how much soup I want) and bring to boil.
Add in tamarind juice.
This is tamarind paste. To get the juice add in some water, throw away the seeds and pour the juice into the boiled soup. I prefer using tamarind paste instead of 'Asam Gelugor' here.
Add salt and ajinomoto to taste. Add in the cut fish into the soup. Quickly let it boil and taste again for its saltiness and sourish taste. If good then off the fire.
Eat the soup hot with rice. I eat the fish flesh dip in dark soy sauce.
Masak Putih Ikan Bawal Hitam
My share of the fish :p That's how the soup looks like at a close range.
Have you ever cook this way before? :)