Asam Fish

Wai Bing brought me this Assam Fish paste from Malaysia recently when she and her family landed in Vancouver early this month. Assam is better known as tamarind and is a popular spice used in Asian and Latin American cuisines. It is also the same stuff used to make Worcestershire sauce and HP sauce.

We love asam fish with lady fingers. The sour and spicy gravy is best eaten with steam rice.



  • 1 packet of asam fish paste
  • 1/4 lb lady fingers
  • 1 tomato if desired
  • 1 lb fish fillet, I used salmon.


Click on the link below for the instructions.


IMG_7767_edited-1Mix the asam fish paste with 400ml of water.
IMG_7770_edited-1Heat a frying pan and bring the assam fish paste mixture to a boil. Add in the fish fillet and let simmer at medium heat for 10-12 minutes.
IMG_7771_edited-1Add in the lady fingers and tomato and continue to simmer for another 3-4 minutes until the vegetable is tender. The gravy will be thickened by then. Serve hot with steam rice.


Wai Bing, thank you so much for the assam fish paste. I will certainly look out for it in groceries stores here.

This Post Has 0 Comments

  1. Suanne

    Hi Jenny: You got to show me your tamarind chutney recipe. They sound interesting.

  2. Suanne

    Hi Jenny, thanks for the recipe. I will certainly try it out. In fact, I have 3/4 package of tamarind left in my pantry.

  3. Suanne

    Hi Jenny, just made the tamarind chutney. I used closed to 2 cups of water as the mixture dried up very quickly. I added 6 tablespoons of sugar and a 1/4 teaspoon of salt and just 1/2 teaspoon of chili powder. It is still pretty sour, am I doing it right?

    How long can I keep the chutney and do I have to store it in the fridge? I ended up with a big bowl of it and were not sure of how to use them.

  4. Suanne

    Hi Jenny, I made a teriyaki chicken with ginger and sesame oil for dinner tonight and I had the tamarind chutney with it. The chutney does add a very distinctive sour flavour to the chicken. I like it and thanks again for the recipe.

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