Since it's the weekend coming up, here's a recipe for Amir.
All ingredients available from Uwajimaya - or any decent International supermarket. Malaysian Spicy Fish.
I usually recommend a light, flaky white fish, but you can also use salmon or even whole trout. Use a steak, not a fillet because with a steak, the flavour penetrates better without overcooking the fish. About 2lb (3 steaks).
Three stalks of lemon grass (serai limau) cut into 4-inch sticks, bruised with the back of a cleaver (or lemon grass powder)
3 heaped teaspoons of tumeric powder
2 tablespoons of tamarind (Vietnamese/Thai sour soup base)
1lb tomatoes quartered - Roma is best
1/2lb Okra (Ladies Finger or Bhindi) tips and tops removed
The type of chilli paste to use for this recipe is Sambal Olek Terasi - any brand will do, and this is also available in QFC and Safeway in Bellevue. About 4 heaped teaspoons is used - vary according to spicyness desired.
Heaped teaspoon Roasted Belachan Powder
Heaped teaspoon Thai Shrimp Paste
Grind together in a food processor:
handful of shallots - skin removed
3 candlenuts
50g packet of dried shrimps
Heat a large frying pan until hot. Add 2 tablespoons of oil. Fry the processed shallot/candlenut/shrimp until fragrant. Add lemon grass, tamarind base, tumeric powder, 2 cups of water (or stock). Stir until it bubbles.
Add tomatoes, chilli paste, belachan powder and shrimp paste. Stir, and simmer covered for 40mins or until 12minutes before dinner time.
Turn the heat up to high, mash up the tomatoes if they have not already totally disintegrated. Remove what tomato skins you can find. Add the fish steaks and okra. Spoon the hot sauce over the fish to make sure it cooks well. Turn the fish steaks over after 5 mins.
For fish steaks at room temperature, about 1-in thick, 12 minutes should cook it through. 10 1/2 mins if you like the fish a little more succulent.