Asam Pedas Ikan or Sour and Spicy Fish in English is a Malaysian style sour and spicy fish stew dish popular in Indonesia and Malaysia. Its ingredients consists of fish like string rays, mackerel, snapper, tuna or gourami and vegetables like okra and tomatoes cooked in tamarind broth with other spices.
- 1 large fish or its equivalent
- around 15 pcs okra, sliced
- 2 tomatoes, cut into wedges
- 1 tbsp palm sugar
- 1 small packet sinigang mix or 1/2 cup tamarind pulp
- 3 cups water
- 2 cloves garlic
- 1 tsp fish curry powder
- 2 stalks lemon grass, white part
- 6 pcs shallots
- 10 dried chillies, adjust to your liking
- 1 tbsp belacan or bagoong
- fish sauce
- Place garlic, fish curry powder, lemon grass, shallots, dried chillies, belacan/bagoong in a food processor and grind until it forms a smooth paste.
- If using tamarind pulp soak it in 3 cups of water for 30 minutes. Squeeze pulp to extract flavour then separate the juice. If using sinigang mix dissolves it in 3 cups of water then set aside.
- In a wok add oil then fry the spice paste until fragrant.
- Pour the tamarind juice then bring it to a boil.
- Add okra and tomato and simmer for 2 minutes.
- Add the fish and sugar then simmer in low heat for 5 minutes or until the fish is cooked.
- Flavour with fish sauce then serve.
Parang kinamatisang isda. Sarap nyan
Mom to chef
I really like this photo, Raymund — the linen, the colors, it is all so appealing. I continue to marvel at your photography. 🙂
I just love this recipe, what a great idea, we eat okra pretty often back in Greece, but I;ve never thought I can pair it with fish! I can imagine the aromas from this recipe, i will try it soon, Ciao Reymund!
My daughter told me to look into Malaysian cuisine and try my hand on it because of so many great similarities. I will surprise her by doing so when she comes home in a few week.
Thanks for the inspiration Raymund. Your pictures are always stunning!
this post sparked an inspiration…. you see my daughter has been telling me to try my hand on Malaysian cuisine as she noted a lot of great similarities. I will surprise her with this dish when she comes home.
This sounds and looks absolutely delicious. I love finding new fish dishes – thanks!
What a beautiful and flavorful stew!
I love all the Southeast Asian dish that you are cooking up. The ingredients look so flavorful.
~ ray ~
Looks delicious! Quick question… Do you heat up the Belacan before you add it to the dish?
Oh my gosh Raymund, DROOL. Can I come over for dinner? Looks amazing!
I had no idea you could eat sting ray. This does look comforting!