Asam Pedas

Nutrition · per serving

Steps

1. 1

   Preheat a blender jar with a splash of hot water, then discard. Soak the tamarind pulp in the water and squeeze well to extract the juice; strain and set aside. Pat the fish dry and season lightly with the salt.

   35 g tamarind pulp450 ml water300 g firm white fish steaks or fillets, cut into 2 large portions4 g fine salt
2. 2

   Blend the soaked dried chilies, fresh red chili, shallots, garlic, ginger, galangal, lemongrass, belacan, and 15 ml oil into a smooth paste. Add 1-2 tablespoons of tamarind water only if needed to keep the blades moving; the smoother the paste, the more rounded the broth will taste.

   20 g dried red chilies, soaked in hot water 10 minutes and drained15 g fresh red chili, roughly sliced80 g shallots, roughly chopped12 g garlic cloves10 g fresh ginger, sliced12 g galangal, sliced20 g lemongrass, tender inner part only, sliced6 g belacan (shrimp paste)15 ml neutral oil
3. 3

   Heat the remaining 15 ml oil in a saucepan over medium heat. Fry the spice paste for 4-5 minutes, stirring often, until it darkens slightly, smells fragrant, and the oil begins to separate. This step removes raw harshness and builds the stew's depth.

   15 ml neutral oil
4. 4

   Add the tamarind water, tomato, okra, torch ginger, sugar, and the remaining salt from the pan seasoning. Bring to a lively simmer, then reduce to medium-low and cook for 5 minutes until the tomato softens and the broth tastes integrated.

   35 g tamarind pulp450 ml water120 g tomato, cut into wedges80 g okra, trimmed20 g torch ginger flower bud, thinly sliced4 g sugar4 g fine salt
5. 5

   Slide the fish into the simmering broth in a single layer. Spoon some broth over the top, cover loosely, and poach for 5-6 minutes, depending on thickness, until the fish is just opaque and flakes easily. Avoid vigorous boiling so the fish stays intact.

   300 g firm white fish steaks or fillets, cut into 2 large portions
6. 6

   Taste and adjust the balance: Asam Pedas should be distinctly sour, spicy, and savory, with just a hint of sweetness. Turn off the heat and let the stew rest for 2 minutes so the aromatics settle, then serve hot with rice.

Origin & History

Asam Pedas is a classic sour-spicy fish stew found across the Malay world, especially in Melaka and Johor, where it is deeply associated with Malay home cooking. The dish is built on tamarind for sourness and a chili-spice paste for heat, with regional variations in herbs, vegetables, and fish. Torch ginger and lemongrass are common aromatics that give the stew its unmistakable Southeast Asian character.