Malaysian Spicy Tomato Braised Fish

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A vibrant Malaysian classic of fish simmered in a fiery red sauce of tomatoes, dried chilies, ginger, and tamarind. This dish is a staple at festive buffets and pairs beautifully with steamed white rice or coconut rice. The tangy, spicy glaze soaks into the tender fish for a deeply satisfying meal.

Nutrition Facts

Per serving (estimated)

• 340 kcalCalories
• 18 gFat
• 4 gSaturated Fat
• 18 gCarbs
• 4 gFiber
• 10 gSugar
• 28 gProtein
• 620 mgSodium
• 720 mgPotassium
• 80 mgCalcium
• 4 mgIron
• 45 mgVitamin C
• 90 mcgVitamin A

Ingredients

For the fish

• 4 mackerel or red snapper steaks (about 1.5 lbs / 700 g total)
• 1/2 tsp salt
• 1/4 tsp turmeric powder
• 3 tbsp vegetable oil

For the spice paste

• 8 dried red chilies, soaked in warm water for 20 minutes and seeded
• 3 fresh red chilies
• 6 shallots (about 180 g), peeled
• 4 garlic cloves
• 1 inch fresh ginger, peeled
• 1 stalk lemongrass, white part only

For the tomato sauce

• 4 ripe tomatoes (about 400 g), roughly chopped
• 2 tbsp tomato paste
• 1 tbsp tamarind paste mixed with 1/4 cup warm water
• 1 tbsp sugar
• 1 tsp salt, or to taste
• 4 kaffir lime leaves, torn
• 1 tbsp lime juice
• 2 tbsp Vietnamese mint (laksa leaves), chopped for garnish

Directions

1. Season the fish steaks with salt and turmeric; let them rest for 10 minutes while you prepare the spice paste.
2. Blend the soaked dried chilies, fresh chilies, shallots, garlic, ginger, and lemongrass into a smooth paste using a small food processor, adding a splash of water if needed.
3. Heat the oil in a wide wok or deep skillet over medium-high heat. Pan-fry the fish for 2 to 3 minutes per side until lightly golden; remove and set aside on a plate.
4. In the same pan, add the spice paste and fry for 4 to 5 minutes, stirring often, until it darkens and the oil begins to separate at the edges.
5. Stir in the chopped tomatoes, tomato paste, tamarind juice, sugar, salt, and kaffir lime leaves. Cook for 6 to 8 minutes until the tomatoes break down into a thick, glossy sauce.
6. Pour in 1/2 cup water, bring the sauce to a gentle simmer, then carefully nestle the fish back into the pan.
7. Spoon the sauce over the fish and simmer for 5 to 7 minutes, turning once, until the fish is cooked through and flakes easily with a fork.
8. Stir in the lime juice, scatter the Vietnamese mint over the top, and serve immediately with steamed white rice.

Cook’s Notes

• Choose firm, oily fish like mackerel, red snapper, or Spanish mackerel so the steaks hold their shape during simmering.
• Adjust the dried chilies to your heat preference; for a milder dish, remove all seeds and reduce to 4 chilies.
• For a richer, slightly creamy finish, stir in 2 tablespoons of coconut milk during the last minute of cooking.
• The sauce deepens in flavor overnight, so this dish makes excellent leftovers for next-day packed lunches.
• A handful of sliced okra or long beans can be added with the tomatoes for a more substantial one-pan meal.

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