I love my spices (alot)! One of my favourite dishes has got to be Assam Ikan Pedas (Spicy Tamarind Fish). My family, especially my dad, loves this dish and when we have our family dinners at the Peranakan restaurant along Joo Chiat Road, we would order a huge fish and drench our rice with the spicy sauce. Arh.. miss those days!
So armed with one precious bottle of Assam paste from Woh Hup, I tried to recreate the dish to evoke memories of home. Obviously that didn’t work for we couldn’t get the right cut of fish and the sauce turned out to be too spicy for the Man’s taste-buds. Half a bottle of the paste was left sitting in my refrigerator for the longest time and in a bid to clear out our sauces before we leave, I decided to make good the sauce again.
Once again, I ‘ran’ to my genius of a cook cousin for help. After a couple of text exchanges, she helped me with this baked seafood platter with Assam sauce.
First, I boiled some water with some slices of ginger and 2 stalks of lemongrass, then I added the paste plus 2 teaspoons of sugar to reduce the spiciness of the sauce for the Man. Once the marinade started to come to a boil, I turned the heat down and set the marinade to cool. Then I arranged the baking dish with a cut of Salmon, some calamari, scallops and clams. Poured the cooled marinade and set the dish into the oven for the seafood to be baked.
And what a simple but sumptuous dinner it turned out to be.. this time round, the level of spiciness was just right! We tucked in straight away and guess what I did? Yup, drenched my rice with the sauce, just the way I like it! 🙂