Spicy Tamarind Fish (Asam Pedas Ikan)
A classic Malaysian dish, Asam Pedas Ikan is a vibrant and flavorful stew featuring tender fish in a rich, tangy, and spicy broth. This recipe balances the heat of chilies with the sourness of tamarind, creating a truly addictive flavor profile.
Spicy Tamarind Fish (Asam Pedas Ikan)
A classic Malaysian dish, Asam Pedas Ikan is a vibrant and flavorful stew featuring tender fish in a rich, tangy, and spicy broth. This recipe balances the heat of chilies with the sourness of tamarind, creating a truly addictive flavor profile.
Total Time
55m
Prep Time
20m
Cook Time
35m
Servings
4
Difficulty
medium
Ingredients
Main
- 1 lb firm white fish fillets (such as snapper, mackerel, or pomfret)(cut into 1-inch cubes)
Spice Paste
- 0.25 cup dried chilies(soaked in hot water until soft, then drained)
- 10 shallots(peeled and roughly chopped)
- 5 cloves garlic(peeled)
- 1 stalk lemongrass(white part only, sliced)
- 1 inch fresh turmeric(peeled and sliced)
- 0.5 tablespoon belacan (shrimp paste)(toasted)
- 3 tablespoons cooking oil
Sauce
- 3 -4 tablespoons tamarind pulp(soaked in 1 cup hot water, strained to get juice)
- 4 cups water
Vegetables & Aromatics
- 1 tomato(cut into wedges)
- 0.5 cup okra(trimmed)
- 2 sprigs daun kesum (Vietnamese mint)(optional)
Seasoning
- 1 teaspoon salt(or to taste)
- 1 teaspoon sugar(or to taste)
Instructions
Prepare the spice paste: In a blender or food processor, combine the soaked dried chilies, shallots, garlic, lemongrass, fresh turmeric, and belacan. Add 2 tablespoons of water and blend until a smooth paste forms.
Prepare the tamarind juice: Soak the tamarind pulp in 1 cup of hot water for about 10-15 minutes. Squeeze the pulp to extract the juice, then strain and discard the pulp. Set the tamarind juice aside.
Sauté the spice paste: Heat the cooking oil in a large pot or wok over medium heat. Add the blended spice paste and sauté for about 5-10 minutes, or until fragrant and the oil starts to separate from the paste. Be careful not to burn it.
Build the broth: Pour in the tamarind juice and 4 cups of water. Add salt and sugar. Bring the mixture to a boil, then reduce the heat and let it simmer for about 10-15 minutes to allow the flavors to meld.
Add vegetables and fish: Add the tomato wedges and okra to the simmering broth. Cook for about 5 minutes, or until the okra is tender-crisp. Then, gently add the fish pieces.
Simmer until fish is cooked: Cover the pot and simmer for another 5-7 minutes, or until the fish is cooked through and flakes easily. Avoid overcooking the fish. If using daun kesum, add it in the last minute of cooking.
Adjust seasoning and serve: Taste the broth and adjust salt and sugar as needed. Serve hot with steamed rice.
Chef's Notes
For an authentic flavor, use a mortar and pestle to grind the spice paste. Fresh fish is crucial for the best texture and taste. Adjust the amount of dried chilies to control the spice level. Tips & Tricks: - Use a variety of fish like mackerel, snapper, or pomfret for different textures and flavors. - Don't overcook the fish; it should be just cooked through and flaky. - If you don't have fresh turmeric, turmeric powder can be used, but fresh provides a more vibrant color and flavor. - Daun kesum (Vietnamese mint) adds a unique aroma, but can be omitted if unavailable. - For a thicker gravy, you can add a small amount of fish curry powder or a pinch of cornstarch slurry. - Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop.
Nutrition Facts
per serving