Name: Authentic Asam Pedas from Malaysia
Prep time: 25 min
Cook time: 25 min
Yield: 4
Cuisine: Malaysia
Ingredients: 500 grams firm white fish (such as mackerel, snapper, or catfish), cut into steaks; 3 tablespoons tamarind pulp; 1 cup warm water (for tamarind juice); 2 tablespoons cooking oil; 1 cup water or fish stock (adjust for desired gravy consistency); 1 teaspoon salt (or to taste); 1 teaspoon sugar (to balance flavors); 2 sprigs Vietnamese coriander (daun kesum); 1 sprig tamarind leaves (daun asam keping), optional; 1 small okra (ladies' finger), sliced diagonally, optional; 4 slices of pineapple, optional; 4 pieces of tofu puffs (tau pok), optional; *Spice Paste (Bahan Kisar):**; 10-15 dried red chilies, soaked in hot water to soften; 5 fresh red chilies; 10 shallots, peeled; 5 cloves garlic, peeled; 1 inch ginger, peeled; 1 inch galangal, peeled; 1 inch turmeric, peeled (or 1 teaspoon turmeric powder); 4 stalks lemongrass (white part only), sliced

Asam Pedas 🇲🇾 Malaysia

A sour and spicy fish stew often served with rice.

Spicy Fish

Made with

Fish tamarind chili spices

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