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Asam pedas ikan
Sour spicy tamarind fish
Asam pedas: Melaka's fish simmered in a sour-hot tamarind and chilli broth with okra and tomato
Asam pedas, "sour and spicy", is the pride of Malay kitchens in Melaka and Johor, cooked for everyday lunches and sold at rice stalls with a dozen other dishes. Fish steaks simmer in a thin, brick-red gravy of dried chilli, shallot and belacan soured with tamarind, with okra and tomato soaking up the sauce and Vietnamese mint scenting it. It is fiery, tangy and light, with about 29 g of protein a portion from the fish; eat it with plenty of plain rice. The common mistake is rushing the chilli paste: if it isn't fried until the oil separates, the gravy tastes raw and harsh. Chef's tip: use oily, firm fish such as Spanish mackerel or stingray, which stand up to the sour broth.
- Total time
- 50 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the chilli paste
- 15 dried red chilliessoaked in hot water for 15 minutes, seeds shaken out
- 8 shallots
- 4 cloves garlic
- 2 lemongrassstalks, white parts sliced
- 1 ⅛ in galangal
- ¾ in fresh turmericor ½ tsp ground
- 1 tsp belacan (shrimp paste)toasted
For the curry
- 4 tbsp vegetable oil
- 2 tbsp tamarind pulpsoaked in 200 ml warm water, squeezed and strained
- 2 cups water
- 1 ⅜ lb Spanish mackerel or other firm fish steaksin 4–6 pieces
- 10 okratops trimmed
- 2 tomatoescut into wedges
- 1 handful Vietnamese mint (daun kesum) (optional)
- 1 torch ginger flower (optional)halved
- 2 tsp sugar
- 1 ½ tsp salt
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What you'll need
Spices & pantry
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Method
0/5 doneStep 1: Drain 15 dried red chillies and blend with 8 shallots, 4 cloves garlic, 2 lemongrass, 1 ⅛ in galangal, ¾ in fresh turmeric and 1 tsp belacan (shrimp paste), adding a few spoons of water, to a smooth red paste.
Step 2: Heat 4 tbsp vegetable oil in a wide pan over a medium heat and fry the paste, stirring often, for 10–12 minutes, until it darkens, smells sweet and the oil separates out in red pools.
12 minStep 3: Add 2 tbsp tamarind pulp, 2 cups water, 1 torch ginger flower and 1 handful Vietnamese mint (daun kesum) and bring to the boil. Season with 2 tsp sugar and 1 ½ tsp salt and simmer 3 minutes.
4 minStep 4: Add 10 okra and simmer 3 minutes, then slide in 1 ⅜ lb Spanish mackerel or other firm fish steaks in one layer. Simmer gently for 8–10 minutes, spooning the gravy over, until the fish is opaque and flakes at the centre.
12 minStep 5: Add 2 tomatoes for the last 2 minutes, just until they soften. Taste: it should be clearly sour, hot and a little sweet. Serve with rice.
2 min
Nutrition per serving
- Calories
- 330 kcal
- Protein
- 29 g
- Carbs
- 14 g
- Fat
- 17 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does asam pedas ikan take?
- About 50 minutes in total: 20 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of shallots?
- Half an onion per 2 shallots.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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