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Name: Authentic Asam Pedas Ikan Recipe
Prep time: 20 min
Cook time: 30 min
Yield: 4
Cuisine: Malaysia
Ingredients: 500 g firm white fish (such as mackerel, snapper, or stingray), cut into steaks; 3 tablespoons tamarind pulp (asam jawa); 1 cup warm water; 2 tablespoons cooking oil; 1 tablespoon shrimp paste (belacan), toasted; 2 sprigs daun kesum (laksa leaf); 3-4 leaves daun limau purut (kaffir lime leaf); 1 okra (ladies' fingers), sliced diagonally; 1 medium tomato, cut into wedges; 1 teaspoon salt, or to taste; 1 teaspoon sugar, to balance the sourness; 1 cup water or fish stock (for the gravy); *Spice Paste (Bahan Kisar):**; 10 dried red chilies, soaked in hot water to soften; 5 fresh red chilies; 5 shallots, peeled; 4 cloves garlic, peeled; 1-inch piece of fresh turmeric, peeled (or 1 teaspoon turmeric powder); 1-inch piece of galangal, sliced (optional, for extra aroma)

Asam Pedas Ikan

🇲🇾 Malaysia

Peninsular Malaysia

A sour and spicy tamarind-based fish stew with vegetables and herbs.

Spicy

Fish

Stew

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