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. A real good fish stew which tastes similar to sinigang crossed with a spicy curry, it’s so good and so comforting especially with a steaming hot jasmine rice on the side.
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
- 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.