Asam Pedas Ikan (Spicy Sour Fish Stew)
In short: Fish steaks simmered with okra, tomatoes and Vietnamese mint in a hot, tangy tamarind and chili broth, eaten over plain rice. It takes about 1 h in total and makes 4 servings.
- Prep
- 25 min
- Cook
- 35 min
- Total
- 1 h
- Servings
- 4
- Difficulty
- Medium
- Calories
- 365 kcal
Asam pedas means sour and spicy, and it describes a fish stew popular in Melaka, Johor and across Malaysia. A chili paste with lemongrass and shrimp paste is fried until fragrant, then simmered with tamarind water into a thin, bright red broth. Fish steaks cook in it for just a few minutes, alongside okra, tomatoes and fragrant Vietnamese mint. It is best with a mound of plain rice to soak up the soup.
Instructions
- Rub the fish with 1 tsp salt and the turmeric and leave it for 15 minutes.
- Blend all the paste ingredients with 3 tbsp water until smooth.
- Heat the oil in a wide pot over medium heat. Fry the paste for 10 minutes, stirring often, until fragrant and the oil separates.
- Add the water, tamarind liquid, sugar and 1 tsp salt. Bring to a boil and simmer for 10 minutes.
- Add the eggplant and okra and simmer for 5 minutes. Slide in the fish steaks and the tomatoes, cover and cook gently for 8 to 10 minutes, until the fish is opaque and flakes easily (63°C/145°F). Do not stir roughly.
- Add the mint and simmer for 1 minute. Taste and adjust with more tamarind, salt or sugar, and serve with steamed rice.
Tips
- Choose firm fish steaks so they hold together in the broth. Soft white fish fillets can fall apart, so add them for just 5 minutes.
- Taste for balance at the end: it should be sour, hot, salty and very slightly sweet. Add tamarind for more sourness and a pinch of sugar to soften it.
Questions and answers
What is asam pedas?
Asam pedas is a Malaysian sour and spicy fish stew. The sourness comes from tamarind and the heat from a chili paste, with okra, tomatoes and Vietnamese mint added for freshness.
Can I use other fish for asam pedas?
Yes. Mackerel, kingfish, snapper, grouper and catfish all work. Use thick steaks or whole small fish so the pieces stay intact in the stew.
Can I make asam pedas ahead of time?
You can make the paste and the broth a day ahead. Add the fish just before serving. Leftovers keep for 1 day in the fridge and often taste even better.
How long does it take to make Asam Pedas Ikan (Spicy Sour Fish Stew)?
About 1 h in total: 25 min of preparation and 35 min of cooking.
How many calories are in Asam Pedas Ikan (Spicy Sour Fish Stew)?
About 365 kcal per serving, with 31 g of protein, 18 g of carbohydrates and 19 g of fat. These values are estimates.
Nutrition per serving
| Calories | 365 kcal |
|---|---|
| Protein | 31 g |
| Carbohydrates | 18 g |
| Fat | 19 g |
| Fiber | 4 g |
| Sugar | 8 g |
| Sodium | 1500 mg |
Estimated values, calculated from the ingredients.
