Keto Asam Pedas Fish with Eggplant

Instructions

1. 1Prepare your ingredients: Cut the about 680 g firm white fish into 3.81 cm chunks. Dice the 1 large eggplant into 2.54 cm cubes. Dice the 2 medium tomatoes into 2.54 cm pieces. Finely chop the 1 medium onion, 4 cloves garlic, and 2.54 cm ginger.
2. 2Heat the 2 tbsp vegetable oil in a large, heavy-bottomed pot over medium heat, about 150°C. Add the chopped onion, garlic, and ginger. Sauté for 3-5 minutes, stirring frequently, until the mixture is fragrant and the onion is softened.
3. 3Add the 3 tbsp asam paste and 2 tsp chili paste to the pot. Cook for 1 minute, stirring constantly, until the pastes are well combined with the aromatics and become very fragrant.
4. 4Add the diced eggplant and diced tomatoes to the pot. Stir to coat them with the paste mixture and cook for 5 minutes, stirring occasionally, until the eggplant begins to soften slightly.
5. 5Pour in the 2 cups of water and bring the mixture to a gentle simmer over medium-high heat, about 190°C. Once simmering, reduce the heat to medium-low to maintain a gentle simmer, about 95°C.
6. 6Carefully add the about 680 g fish chunks and 1 tbsp fish sauce to the simmering liquid. Stir gently to submerge the fish. Cover the pot and simmer for 10-15 minutes, or until the fish is opaque and flakes easily with a fork. The internal temperature of the fish should reach 63°C.
7. 7Serve the Keto Asam Pedas Fish hot.

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