Ikan masak asam (fish and green bean curry)
- Main Ingredient: Various Seafood
- Course: Curries
- Cuisine: Various Asian Vietnamese
- Special food: Ethnic
- Yield:
Ikan masak asam (fish and green bean curry) ingredients
- 2 c Chopped onion
- 1 ea Minced garlic clove
- 2 t Grated fresh ginger root
- 1⁄2 t Dried ground chili peppers
- 1 t Tumeric
- 2 t Salt
- 1⁄2 c Cooked shrimp diced
- 4 T Peanut oil
- 1⁄2 lb Green beans, fresh, cut
- -into 1 inch pieces
- 2 c water
- 4 T OR 3 tbsp. lemon juice + 2
- -tbsp. plum jam
- 4 ea Filets of mackerel or shad
Cooking Ikan masak asam (fish and green bean curry)
1. Pound into a paste the onions, garlic, ginger, chili peppers, tumeric, salt and shrimp.
2. Heat the oil in the wok. Sautei the mixture for 5 minutes and then stir in the beans.
3. Saute 2 minutes.
4. Blend in the water and tamarind (or lemon juice+plum jam).
5. Cook over low heat for 5 minutes.
6. Carefully place the fish filets in the sauce.
7. Cover and cook on low until fish flakes with a fork.
8. Remove immediately and serve on a bed of rice.
9. A good compliment to any of these curry dishes and pretty to boot.
10. is fresh pineapple and blueberries mixed with some melon balls and served on a bed of ice. Thai ikan masak asam.
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