Asam Pedas Fish Recipe

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Asam Pedas Fish! Today’s recipe might sound alien to a lot of you. I was initially a bit apprehensive as to how should I describe this dish. I will simply start by saying, you are looking at one of my favorite dishes right here. To be honest, this dish is dangerous for me. Reason? I like it so much that I overeat and I would always end up eating 2 plates of rice. For those of you asam pedas virgins, let’s just say if you love Tom Yam, you are going to love this one too.

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Asam Pedas Fish is a classic Malay dish that is spicy with a tang. It can either be mild or fiery hot, according to your preference. Malay cuisines have a lot of similarities with Thai cuisines. They use a lot of ingredients like garlic, lemongrass and ginger. Tamarind is also used in this dish and that is where you get the sourness from. Although laksa leaves are not a necessity in this dish but it does bring this dish from a 9 to a full on 10. Yes, a level up and it makes the dish perfect!!

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This dish starts with a sambal paste made from dried chilies, onion and garlic. Ginger and galangal are also added. You can choose to either blend these or just slice them up. I have used red snapper here but pomfret, tilapia and stingray work beautifully too. In fact I believe it would work with cod and salmon too!

For those of you who prefer chicken over fish, feel free to use chicken instead. Just brown the chicken pieces for a bit before adding them to the gravy. Pair it with steaming hot rice and watch how magically your rice disappears!!!

If you love spicy food and enjoy a good Asian dish, give this Asam Pedas Fish Recipe a try. Have a look at the video below if you are slightly unsure of the preparation steps.

Maya Kitchenette

Asam Pedas Fish Recipe

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 6

Ingredients Method

Ingredients

  

• Ingredients
• 1 kg fish cleaned and cut into slices
• 1 brinjal cut into 5cm length (You can use okra too)
• 1 cup cherry tomatoes
• 4-5 tbsp cooking oil
• 4 lemongrass bruised
• 3 cm ginger sliced
• 3 cm galangal sliced
• 1 tsp shrimp paste
• 1 tsp turmeric powder
• 6 kaffir lime leaves
• 5 sprigs of laksa leaves/daun kesum/ Vietnamese mint
• Tamarind size of a small ping pong ball
• Salt to taste

To be blended into a paste

• 20-30 dried chilies Depending on how spicy you prefer
• 2 large onion
• 8 cloves garlic

Method

 

1. Mix 1 cup of water to the tamarind. Squeeze well, strain and set aside.
2. In a wok, place oil and sauté blended paste. Add lemongrass, ginger, galangal, turmeric powder, shrimp paste, kaffir lime leaves and salt.
3. Sauté for about 20 minutes or till the oil is afloat.
4. Add tomatoes, tamarind juice and another cup of water.
5. Add in fish and eggplant. Simmer on low heat until the fish and vegetables are cooked.
6. Once the fish is cooked, add in the laksa leaves.