Singapore Asam Fish Head
A tangy and slightly spicy fish head curry, characterized by its sour notes from tamarind and a rich, aromatic gravy. It's a popular dish in Singaporean Chinese cuisine, often enjoyed with rice.
🧂 Ingredients
- 1 kg Fish Head(medium-sized, halved or quartered)
- 50 g Tamarind Paste(diluted in 1 cup of water, strained)
- 400 ml Coconut Milk(full fat)
- 150 g Shallots(sliced)
- 5 cloves Garlic(minced)
- 2 inch Ginger(sliced)
- 2 stalks Lemongrass(bruised)
- 10-15 pieces Dried Chillies(soaked and deseeded, or to taste)
- 1 tsp Turmeric Powder
- 1 sprig Curry Leaves
- 3 tbsp Vegetable Oil
- to taste Salt
- 1 tsp Sugar(optional, to balance flavors)
- 1 medium Tomatoes(cut into wedges)
- 100 g Okra(trimmed)
👨🍳 Instructions
- 1
Prepare the spice paste: Blend soaked dried chillies, shallots, garlic, and ginger into a smooth paste.
- 2
Heat vegetable oil in a large pot or wok over medium heat. Sauté the spice paste until fragrant and oil separates, about 8-10 minutes.
- 3
Add turmeric powder and curry leaves, stir-fry for another minute.
- 4
Pour in the diluted tamarind juice and bruised lemongrass. Bring to a simmer.
- 5
Add the fish head pieces and tomatoes. Simmer for about 10-15 minutes, or until the fish is cooked through, gently turning the pieces to coat them in the gravy.
- 6
Pour in the coconut milk and add okra. Simmer for another 5 minutes until okra is tender-crisp. Do not boil vigorously after adding coconut milk.
- 7
Season with salt and sugar (if using) to taste. Adjust sourness and spiciness as needed.
- 8
Serve hot with steamed rice.
💡 Pro Tips
- ✓Ensure the fish head is very fresh for the best flavor.
- ✓Adjust the amount of tamarind and chillies to your preference for sourness and spiciness.
- ✓Add other vegetables like eggplant or long beans if desired.
🔄 Variations
- Use other types of fish like snapper or sea bass if fish head is unavailable.
- For a spicier version, add more dried chillies or a fresh red chilli.