Asam Pedas Ikan
Asam Pedas Ikan, meaning 'sour and spicy fish', is a popular Malay and Peranakan dish featuring fish stewed in a tangy and fiery tamarind-based gravy. It's known for its complex flavor profile, balancing sourness, spiciness, and savory notes, often served with steamed rice.
🧂 Ingredients
- 500 g Fish fillets (e.g., Mackerel, Snapper, Stingray)(cut into thick pieces)
- 10-15 Dried chillies(seeds removed, soaked in hot water until softened)
- 1 large Onion(quartered)
- 4 cloves Garlic(peeled)
- 1 inch Ginger(peeled)
- 1 tsp Turmeric powder
- 1 tsp Belacan (Shrimp paste)
- 1/2 cup Water(for blending spice paste)
- 5 tbsp Tamarind paste
- 2 cups Water(for tamarind juice)
- 1 stalk Lemongrass(bruised)
- 3-4 stalks Okra(trimmed)
- 1-2 Tomatoes(cut into wedges)
- a few sprigs Vietnamese mint leaves (Daun Kesum) or Curry leaves
- 3-4 tbsp Cooking oil
- to taste Salt
- to taste Sugar
👨🍳 Instructions
- 1
Prepare the spice paste: Blend the soaked dried chillies, onion, garlic, ginger, turmeric powder, and belacan with 1/2 cup of water until smooth.
- 2
Prepare the tamarind juice: Mix tamarind paste with 2 cups of water. Squeeze to extract the juice and strain, discarding the pulp and seeds.
- 3
Cook the gravy: Heat cooking oil in a pot over medium heat. Add the blended spice paste and fry until fragrant and the oil separates (about 5-10 minutes). Add the bruised lemongrass and stir.
- 4
Add the tamarind juice and bring to a boil. Add okra and tomatoes. Simmer for about 5 minutes.
- 5
Gently add the fish pieces to the gravy. Add Vietnamese mint leaves (or curry leaves). Season with salt and sugar to taste. Cover and simmer for 10-15 minutes, or until the fish is cooked through and the gravy has thickened slightly. Adjust seasoning as needed.
- 6
Serve hot with steamed rice.
💡 Pro Tips
- ✓Adjust the amount of dried chillies to control the spiciness.
- ✓If you prefer a less sour taste, use less tamarind paste.
- ✓Other vegetables like brinjal (eggplant) or pineapple can also be added.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Use different types of fish like pomfret or barramundi.
- Add a splash of lime juice at the end for extra freshness.