Asam Ubi Pucuk Kembung (Sour Cassava Shoots with Mackerel)
This vibrant Indonesian breakfast dish features tender cassava shoots simmered in a tangy broth, infused with aromatic spices and the unique sourness of tamarind. Pan-fried mackerel adds a savory depth, making it a truly satisfying and complex start to the day.
Prep Time
75 min
Difficulty
Hard
Servings
4
Calories
350 kcal
Instructions
- 1
Prepare the tamarind water: Soak tamarind paste in 200ml warm water for 15 minutes, then strain to extract the juice.
~15 min - 2
Prepare the spice paste: Peel and roughly chop shallots, garlic, chilies, galangal, and turmeric. Bruise the lemongrass stalk. In a mortar and pestle, grind shallots, garlic, chilies, galangal, and turmeric into a fine paste. Add lemongrass and pound briefly.
~10 min - 3
Clean and trim the cassava shoots. Blanch them in boiling water for 5 minutes to remove bitterness, then drain and set aside.
~10 min - 4
In a large pot, bring 1.3 liters of water to a boil. Add the spice paste and kaffir lime leaves. Simmer for 10 minutes to allow flavors to meld.
~10 min - 5
Add the blanched cassava shoots to the pot. Stir in the tamarind water, salt, and sugar. Bring to a gentle simmer and cook for 30 minutes, or until the cassava shoots are tender.
~30 min - 6
While the cassava shoots are simmering, prepare the mackerel. Season the mackerel fillets with a pinch of salt. Heat 3 tablespoons of cooking oil in a frying pan over medium-high heat.
- 7
Pan-fry the mackerel fillets for 3-4 minutes per side, until golden brown and cooked through.
~8 min - 8
To serve, ladle the sour cassava shoots into bowls. Top each bowl with a pan-fried mackerel fillet.
~2 min
Tips
- For a less bitter cassava shoot, ensure to blanch them thoroughly. You can also soak them in cold water for 30 minutes after blanching.
- Adjust the amount of chilies and tamarind to your preferred level of spiciness and sourness.
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