Name: Authentic Asam Pedas Melaka Recipe
Prep time: 20 min
Cook time: 30 min
Yield: 4
Cuisine: Malaysia
Ingredients: *For the Spice Paste (Rempah):**; 10-12 dried red chilies, deseeded and soaked in hot water; 4-5 fresh red chilies; 5 shallots, peeled; 4 cloves garlic, peeled; 1 inch ginger, peeled; 1 inch galangal (lengkuas), peeled; 1 stalk lemongrass (white part only), sliced; 1 tablespoon turmeric powder (or 1 inch fresh turmeric); *For the Curry:**; 700 g firm white fish (such as mackerel, stingray, or catfish), cut into steaks; 2 tablespoons cooking oil; 1 tablespoon tamarind pulp (asam jawa), mixed with 1 cup water and strained to get tamarind juice; 2 cups water (or fish stock); 1 sprig curry leaves; 3 sprigs Vietnamese coriander (daun kesum); 1 okra (ladies' finger), sliced diagonally; 1 medium tomato, cut into wedges; 1 teaspoon salt (or to taste); 1 teaspoon sugar (to balance the sourness); 1/2 teaspoon MSG (optional, for authentic umami flavor)

Asam Pedas Melaka 🇲🇾 Malaysia

A tangy and spicy tamarind-based fish stew with a mix of vegetables.

Spicy Fish

Made with

Fish tamarind chili vegetables

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