Assam Fish with Assorted Vegetables

Name: Assam Fish with Assorted Vegetables
Yield: 5 Servings
Cuisine: Chinese
Ingredients: 3 medium size Ikan Kembong; 80 g / 1 small bowl Cabbage - wash and cut into pieces; 80 g / 2-3 Lady finger - wash, blanch & cut into bite size; 80 g / ½ Brinjal - wash and cut into bite sizes; 1 stalk Bunga kantan - sliced; 1 stalk Lemon grass - smashed; 200 ml Water - adjustable; 1 stalk Laksa leaves / Daun kesum; 80 g / 1 small Tomato, quarter; 1 pc Asam keping; 1 tbsp Tamarind paste, mix with 100 ml water; 4 pcs Dried chilies - boil, cut and remove seeds; 3 Shallots; 3 clove Garlic; ½ thumb size Galangal; ½ thumb size Shrimp paste (belacan); ½ tbsp Sugar; ½ tsp AJI-NO-MOTO®; ½ tsp TUMIX® Chicken Stock; ¼ tsp Salt

30 minutes

5 Servings

Recipe Description

The Assam Fish with Assorted Vegetables is a delicious and healthy dish that can be enjoyed by the whole family. The vegetables in the dish have been chosen to provide both flavour and nutritional value. The fish, on the other hand, offers a healthy and nutritious option for protein, as it is full of omega-3 fatty acids. The fish is cooked in a flavourful sauce made from ginger, garlic, shallots and TUMIX® Chicken Stock Recipes. The vegetables included in the dish are cabbage, brinjal, lemon grass and tomato. A great dish to enjoy any time of day, this recipe is easy to make and can be customised to fit your personal taste. With its combination of textures and flavours, this dish is sure to please.

Nutrition Value in 1 Serving

Calories

130.0 kcal

Carbohydrate

12.0 g

Protein

15.0 g

Fat

3.0 g

Sodium

398.0 mg

Ingredients

3 medium size	Ikan Kembong
80 g / 1 small bowl	Cabbage - wash and cut into pieces
80 g / 2-3	Lady finger - wash, blanch & cut into bite size
80 g / ½	Brinjal - wash and cut into bite sizes
1 stalk	Bunga kantan - sliced
1 stalk	Lemon grass - smashed
200 ml	Water - adjustable
1 stalk	Laksa leaves / Daun kesum
80 g / 1 small	Tomato, quarter
1 pc	Asam keping
1 tbsp	Tamarind paste, mix with 100 ml water

Ingredient A: blend well

4 pcs	Dried chilies - boil, cut and remove seeds
3	Shallots
3 clove	Garlic
½ thumb size	Galangal
½ thumb size	Shrimp paste (belacan)

Ingredient B: seasoning

½ tbsp	Sugar
½ tsp	AJI-NO-MOTO®
½ tsp	TUMIX® Chicken Stock
¼ tsp	Salt

Method

Blanch all the vegetables with hot water and steam the fish with a steamer.
Heat some oil in wok and sauté blended ingredient (A), bunga kantan and lemon grass till fragrant.
Add in water and allow to boil. Add daun kesum and 3 pieces of fish.
Add in all vegetables, asam keping and tamarind juice.
Add seasoning (B) to taste.

Tips

With the application of AJI-NO-MOTO®, it is able to reduce about 16% of sodium while maintaining the same deliciousness of the dish.