Weather has been really cranky of late and many around me seems to be down with something. I was suppose to show my “moral support” for a friend Catherine whose hubby and kiddos had fallen sick by cooking porridge for yesterday’s meals but as I was at a local supermarket getting some ”porridge supplies” like century egg, the uber fresh stingray steak at the seafood section was calling out at me!!! I knew I had to bring them home and seems like fate has it that I should have some bunga kantan and daun kesum bought just over the weekend, still hibernating in the fridge. Ikan Pari Asam Pedas it seems destined to be!
Ikan Gerang Asam is one of my favorite Peranakan dishes. It is also amongst the first nyonya dishes that I’d learnt to cook and experimented with. The intermingling of tang and heat often calls for additional servings of rice just to finish up any remnants of kuah (gravy) and assortment of stewed vegetables that went with it, even when the fish was long gone. Often times, more kuah than what the dish required would be prepared, so as to add more fish or other seafood, as well as vegetables and fruit for second helpings the next day. As with most stew or curry-based dishes, the flavours develop over time making it more sedap nia!!!