Ingredients

  • Serves 6 people
  • 6 shallots

  • 4 garlic cloves

  • 1 inch ginger

  • 10 dried chilies (deseeded and soaked in hot water and vinegar)

  • 8 tbsp vegetable oil 

  • 1 tbsp toasted belacan

  • 2 cm galangal 

  • 1 stick lemongrass 

  • 1 star anise 

  • 1 cinnamon stick 

  • 4 kaffir lime leaves 

  • 30 g tamarind paste

  • ½ L warm water

  • ½ cup laksa leaves

  • 1 torch ginger flower

  • 500 g - 700 g firm fish on the bone (stingray, red Snapper) - 4cm slices 

  • 6 – 8 okra (halved) 

  • 2 tomatoes (quartered)

  • salt

  • rice (to serve)

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Recipe Courtesy of
Ili Sulaiman

Asam Pedas Ikan (Spicy Tamarind Fish)

Asam Pedas is a popular sour and spicy fish stew that’s often cooked for family meals in Malaysia and Indonesia. We like to use freshwater Pomfret as that particular fish is naturally sweeter than others, but you can also use Salmon, Stingray, Red Snapper and many other local fishes. There are countless variations in hand-me-down recipes, but we’ve combined the best to bring you the most appetising version of Asam Pedas. Pair it with steaming coconut or normal basmati rice and the rice soak up the tasty gravy!
  • Medium
  • 10 min
  • 60 min
  • 10 min
  • 3 steps
  • 20 Ingredients
  • Medium
  • 3 steps
  • 20 Ingredients
  • 10 min
  • 60 min
  • 10 min

Instructions

  1. Prepare Blended Items and Paste

    • In a blender add in shallots, garlic, ginger and dried chili blend to a smooth paste
    • In a pot, on medium to low heat, add in vegetable oil, and add the belacan and fry for 1 minutes
    • Next add in star anise, cinnamon, galangal and lemongrass. 
    • Add in the ground items and fry for about 8 minutes on low heat until slightly caramelised. Sprinkle with some salt.


  2. Prepare the tamarind paste

    • In a bowl, add in half of the warm water and tamarind paste. Mix to release the pulp from the seed and sieve.


  3. Cook asam pedas

    • In the pot, add in half the tamarind water and simmer the broth for another 5 minutes.
    • When reduced, add in some water and add in the kafir lime leaves, laksa leaves and torch ginger. Ensure the taste is spicy, sour, salty and flavourful. Adjust accordingly.
    • Bring broth to a rapid simmer and add in fish and vegetables.
    • Reduce fire and simmer for half a minute. Cover and turn off the fire.
    • Let it sit for 15 minutes for the hot broth to cook the fish and vegetables.


Arrange and Serve

Arrange and Serve

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Ingredients
  • Serves 6 people
  • 6 shallots

  • 4 garlic cloves

  • 1 inch ginger

  • 10 dried chilies (deseeded and soaked in hot water and vinegar)

  • 8 tbsp vegetable oil 

  • 1 tbsp toasted belacan

  • 2 cm galangal 

  • 1 stick lemongrass 

  • 1 star anise 

  • 1 cinnamon stick 

  • 4 kaffir lime leaves 

  • 30 g tamarind paste

  • ½ L warm water

  • ½ cup laksa leaves

  • 1 torch ginger flower

  • 500 g - 700 g firm fish on the bone (stingray, red Snapper) - 4cm slices 

  • 6 – 8 okra (halved) 

  • 2 tomatoes (quartered)

  • salt

  • rice (to serve)

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