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.

Ingredients

• 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.

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