Asam Pedas Ikan
Spicy and Sour Fish Curry
A quintessential Malaysian dish, Asam Pedas, meaning 'sour and spicy', is a vibrant fish curry characterized by its tangy tamarind base and fiery chili kick. This Melaka specialty is deeply flavorful and comforting, often served with steamed rice.
🧂 Ingredients
- 600 g Fish steaks (e.g., mackerel, snapper, or tenggiri)(Cut into 2-inch thick pieces. Ensure fish is fresh.)
- 50 g Tamarind paste(Dissolved in 2 cups (480ml) of warm water, then strained to remove seeds and pulp. This is your tamarind water.)
- 4 tbsp Chili paste (sambal ikan bilis or dried chili paste)(Adjust to your spice preference. For a milder version, use less or deseed the chilies before blending.)
- 10 pieces Okra(Trim ends and cut into 2-inch lengths.)
- 2 medium Tomatoes(Cut into wedges.)
- 3 medium Shallots(Peeled and roughly chopped (for blending into paste if not using pre-made chili paste).)
- 2 cloves Garlic cloves(Peeled (for blending into paste if not using pre-made chili paste).)
- 1 inch Ginger(Peeled and roughly chopped (for blending into paste if not using pre-made chili paste).)
- 1/2 tsp Turmeric powder(Optional, for color and flavor.)
- 2 pieces Assam keping (dried tamarind slices)(Optional, for extra sourness. Add during simmering.)
- 1 cup Water(Or more, to adjust consistency.)
- to taste Salt
- 1 tsp Sugar(Optional, to balance flavors.)
- 2 tbsp Vegetable oil(For sautéing.)
👨🍳 Instructions
- 1
Prepare the aromatics (if not using pre-made chili paste): Blend shallots, garlic, ginger, and turmeric powder (if using) until smooth. If using pre-made chili paste, you can skip this blending step or add these aromatics to the chili paste.
⏱️ 5 minutes - 2
Heat the vegetable oil in a pot or deep pan over medium heat (approx. 180°C / 350°F). Add the chili paste (or the blended aromatics with chili paste) and sauté for about 5-7 minutes, stirring frequently, until the paste darkens slightly and becomes fragrant. This process is crucial for developing flavor and reducing the raw chili taste.
⏱️ 7 minutes - 3
Pour in the strained tamarind water and the additional cup of water. Bring the mixture to a gentle boil, stirring well. Let it simmer for about 5 minutes to allow the flavors to meld.
⏱️ 5 minutes - 4
Add the fish steaks, okra, and tomatoes to the simmering broth. If using, add the assam keping. Gently stir to submerge the ingredients. Be careful not to over-stir, as this can break the fish.
⏱️ 1 minute - 5
Reduce the heat to low, cover the pot, and simmer for 10-15 minutes, or until the fish is cooked through and flakes easily, and the okra is tender-crisp. The fish should be opaque and cooked, but not mushy. The curry should have a slightly thick consistency.
⏱️ 15 minutes - 6
Season the Asam Pedas with salt to taste. Add sugar if desired to balance the sourness and spiciness. Taste and adjust seasonings as needed. Remove the assam keping before serving if you added them.
⏱️ 2 minutes
💡 Pro Tips
- ✓Achieving the perfect balance between sour (from tamarind) and spicy (from chilies) is key to a great Asam Pedas. Adjust these elements to your preference.
- ✓Handle the fish gently when adding and stirring to prevent it from breaking apart during cooking.
- ✓Asam Pedas is best served hot with steamed white rice. Garnish with fresh cilantro or bird's eye chilies if desired.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Use other types of fish like snapper, seabass, or even firm white fish.
- Substitute okra with other vegetables like eggplant or long beans.
- Add prawns or squid for a seafood variation.