This is a dish I made based on this paste from Richmond, a Penang-based company apparently without a web site, on 13 March 2021.

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Ingredients

quantity		ingredient		step
1 Packet (250 g)		Richmond “Nyonya assam” paste		1
600 g		water		1
200 g		ladies' fingers, cooked		2
330 g		Fish (hoki)		2
		Sliced raw onions		3
		Mint leaves		3

Preparation

1. Mix the paste with water and bring to the boil.
2. Cut the fish into 20 g pieces, halve the ladies' fingers and add to the sauce. Bring to the boil and leave to poach for 20 minutes.
3. Serve with sliced onion and mint leaves.