Entree: Malaysia – Sabah – Pinasakan (Sour turmeric fish stew with wild mango and local aromatics)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

- 1 whole red snapper, about 1.5 lb (680 g), cleaned and scaled
- 2 tbsp (30 ml) vegetable oil
- 3 shallots, thinly sliced
- 3 cloves garlic, smashed and sliced
- 1-inch (2.5 cm) piece fresh turmeric root, grated or 1 tsp (3 g) ground turmeric
- 1-inch (2.5 cm) piece galangal or ginger, thinly sliced
- 2-3 bird's eye chiles, sliced (adjust to taste)
- 1 stalk lemongrass, bruised and halved
- 1 cup (150 g) bambangan or green mango, peeled and sliced into 1/4-inch (6 mm) strips
- 2 tbsp (30 ml) tamarind paste mixed with 1 cup (240 ml) warm water, strained (tamarind liquid)
- 1 tbsp (15 ml) fish sauce
- 1 tsp (5 g) palm sugar or brown sugar
- 1 cup (240 ml) water or light fish stock
- 1/2 tsp (3 g) salt, or to taste
- 1/4 cup (10 g) fresh cilantro leaves or daun kesum (Vietnamese coriander), roughly chopped
- 2 tbsp (30 ml) lime juice (optional, to taste)

Instructions

1. Rinse the cleaned fish and pat dry. Make 3 shallow diagonal slashes on each side to help flavors penetrate.
2. Heat the oil in a wide, deep skillet or claypot over medium heat. Add shallots and garlic and sauté until fragrant and softened, about 2–3 minutes.
3. Add grated turmeric (or ground turmeric), sliced galangal/ginger, and chiles; stir for 1 minute until aromatic.
4. Add lemongrass, bambangan or green mango slices, and the tamarind liquid. Stir in fish sauce, palm sugar, and 1 cup (240 ml) water or light stock. Bring to a gentle simmer.
5. Carefully add the whole fish to the simmering broth, spooning the liquid over the fish. Cover and cook gently for 10–12 minutes, or until the fish is cooked through and flesh flakes easily.
6. Uncover, taste the broth and adjust seasoning with salt and additional fish sauce or sugar if needed. If using, stir in lime juice for extra brightness.
7. Scatter chopped cilantro or daun kesum over the stew, remove lemongrass pieces, and serve hot with steamed rice.