This post may contain affiliate links. Please read my privacy policy.
Assam Pedas, or literally “sour spicy,” is a classic Malaysian dish. Everyone has their own interpretation for this favorite dish and there are endless adaptations; suffice it to say, it’s sour, fiery hot, and tastes extraordinarily satisfying.
Other Recipes You Might Like
When I made my sambal for nasi lemak last weekend, I made a point to prepare some extra spice paste for this Assam Pedas dish. While traditional Assam Pedas calls for ikan tenggiri (Spanish mackerel) or ikan pari (stingray), I used pomfret instead. (In the United States, even in California, it’s almost impossible to find fish commonly found in Malaysia.) I love pomfret and it’s a good substitute for Assam Pedas.
Much like nasi lemak, if you haven’t tried Assam Pedas, it’s very hard to describe just how wonderful this is. I hope my pictures and recipe do it justice.
How Many Calories per Serving?
This recipe is only 213 calories per serving.
What Dishes to Serve with This Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
For more great recipes like this, sign up for our newsletter. We’ll send daily recipes you’ll love!
Sign up for our newsletter!
Asam Pedas Fish
Ingredients
- 1 pomfret (1/2 pound to 1 pound (200 g-400 g))
- 10 small okras
- 1 tomato (cut into wedges)
- 1 teaspoon fish curry powder
- 2 sprigs of daun kesum (Vietnamese mint/Vietnamese coriander)
- 5 tablespoons cooking oil
- 1 tablespoon palm sugar/sugar
- Salt to taste
Spice Paste:
- 1 clove garlic
- 1 stalk of lemongrass (white part only)
- 4 shallots
- 8-10 dried chillies (depends how spicy you like)
- 1/2 tablespoon belacan (prawn paste)
Tamarind Juice:
- 1 1/4 cup water
- Tamarind pulp (size of a small ping pong ball)
Instructions
- Pound the spice paste with mortar and pestle or grind them in a food processor. Set aside.
- Soak the tamarind pulp in warm water for 15 minutes. Squeeze the tamarind pulp constantly to extract the flavor into the water. Drain the pulp and save the tamarind juice.
- Heat oil and fry the spice paste for 2 minutes or until fragrant.
- Add the tamarind juice, fish curry powder and bring to boil.
- Add the tomato wedges, okras and daun kesom and bring to boil.
- Add the fish, salt, and palm sugar/sugar.
- Simmer on low heat for 5 minutes or until the fish is cooked.
- Serve hot.
Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
Very good!
Hi I managed to make this but when I asked my mum to taste she said it was missing bunga kantan. I used tamarind paste about 2 thumbs. It came out beautifully.
Yes you need bunga kantan if you could get. I can’t get it where I am.
Hi
Please advise on which type of belacan, prawn paste are you using?
Thank you so much.
Malaysian belacan. Any brand is fine.
Hi
can I skip the belacan paste?
No.
Hi. That looks delicious. Our regular customers who has been buying fish from us http://www.gogopasar.com definitely would love to have this recipe too. Awesome!
What can I use as substitute to tamarind? I can’t get tamarind from where I am.
Lemon juice.
Hai may I ask. Beside then the pomfret fish and sting Ray or ikan pari. What other fish that I put in to taste good in the assam pedas
I only like those two. Other fish are hardly used for Assam Pedas.
I would use ikan patin aka basa fish
Hi
Please advise on which type of belacan, prawn paste are you using?
Thank you so much.
Nice recipe Bee. Made it this evening great flavour. Btw I cooked a snapper head. Thanks!
Ikan merah, or red snapper the best in da world
Usually people use Seabass also good and Red Snapper because it is much more sweeter taste of the fish. U can also use Catfish. Will lift up the flavour. Can try if u like
Could I use Tamarind paste instead of meaning the water? If so, to approximately what ratio?
Thanks!
Yes you can. I don’t know as I didn’t use the paste.