Asam Pedas
Asam Pedas is a bright, fiery fish stew with a sharp tamarind tang and layers of fragrance from lemongrass, galangal, ginger, and torch ginger. The broth is light yet intensely flavored, with tender fish, softened tomato, and okra soaking up every spicy-sour note.
Ingredients
Ikan dan perasa asas
- 300 gfirm white fish steaks or fillets, cut into 2 large portions
- 4 gfine salt
- 4 gsugar
- 450 mlwater
- 35 gtamarind pulp
Pes rempah
- 20 gdried red chilies, soaked in hot water 10 minutes and drained
- 15 gfresh red chili, roughly sliced
- 80 gshallots, roughly chopped
- 12 ggarlic cloves
- 10 gfresh ginger, sliced
- 12 ggalangal, sliced
- 20 glemongrass, tender inner part only, sliced
- 6 gbelacan (shrimp paste)
- 15 mlneutral oil
Kuah dan sayuran
- 15 mlneutral oil
- 120 gtomato, cut into wedges
- 80 gokra, trimmed
- 20 gtorch ginger flower bud, thinly sliced
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition per serving
Notes
- •Best fish choices are mackerel, sea bass, snapper, or stingray; firm fish holds together best in the sour broth.
- •If torch ginger is unavailable, the dish is still good, but its floral sharpness is a classic note in many Malaysian versions.
- •For a brighter red broth, use more dried chilies rather than extra fresh chili; dried chilies give color and body without making the stew watery.
- •Serve with plain steamed rice and a side of cucumber or blanched greens to balance the heat.
Background
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.
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