Prepare the fish by cleaning it thoroughly and seasoning with salt and sliced ginger. Steam the fish for 10–15 minutes until fully cooked and tender.Meanwhile, prepare the tamarind sauce (air asam). In a bowl, combine 1 ½ tablespoons of Jeeny’s Tamarind Puree, ½ cube of Jeeny’s Roasted Belacan Shrimp Paste, sliced tomato, shallots, garlic, chopped bird’s eye chilies, sugar, salt, and ¼ cup of water. Mix well until everything is evenly combined and fragrant.Once the fish is steamed, pour the tangy tamarind sauce over it. Serve hot and enjoy the perfect balance of sour, spicy, and savory flavors.
