Assam Pedas Fish - Classic Malaysian dish that's sour, fiery hot, and tastes extraordinarily satisfying.

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.

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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.

Yield: 4 people

Asam Pedas Fish

Name: Asam Pedas Fish
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4
Cuisine: Fish
Ingredients: 1 pomfret, 1/2 pound to 1 pound (200 g-400 g); 10 small okras; 1 tomato, cut into wedges; 1 teaspoon of fish curry powder; 2 sprigs of daun kesum, Vietnamese mint/Vietnamese coriander; 5 tablespoons cooking oil; 1 tablespoon palm sugar/sugar; Salt to taste; 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; 1 1/4 cup water; Tamarind pulp, size of a small ping pong ball

Prep Time 5 minutes

Cook Time 30 minutes

Total Time 35 minutes

Ingredients

1 pomfret, 1/2 pound to 1 pound (200 g-400 g)
10 small okras
1 tomato, cut into wedges
1 teaspoon of 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 Information

Yield

Serving Size

4 people
Amount Per Serving Calories 213Total Fat 17gSaturated Fat 1gUnsaturated Fat 0gCholesterol 21mgSodium 84mgCarbohydrates 12gFiber 2gSugar 5gProtein 3g

Comments

Melissa Mathews

at

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.

- Rasa Malaysia
  
  at
  
  Yes you need bunga kantan if you could get. I can’t get it where I am.
  
Cyn

at

Hi
Please advise on which type of belacan, prawn paste are you using?
Thank you so much.

- Rasa Malaysia
  
  at
  
  Malaysian belacan. Any brand is fine.
  
  - Latha
    
    at
    
    Hi
    can I skip the belacan paste?
    
    - Rasa Malaysia
      
      at
      
      No.
      
Lynn

at

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!

Siew Wei Cher

at

What can I use as substitute to tamarind? I can’t get tamarind from where I am.

- Rasa Malaysia
  
  at
  
  Lemon juice.
  
Scintilla

at

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

- Rasa Malaysia
  
  at
  
  I only like those two. Other fish are hardly used for Assam Pedas.
  
- Jo
  
  at
  
  I would use ikan patin aka basa fish
  
  - Cyn
    
    at
    
    Hi
    Please advise on which type of belacan, prawn paste are you using?
    Thank you so much.
    
    - Hz
      
      at
      
      Nice recipe Bee. Made it this evening great flavour. Btw I cooked a snapper head. Thanks!
      
- Ivanic
  
  at
  
  Ikan merah, or red snapper the best in da world
  
BC lee

at

Could I use Tamarind paste instead of meaning the water? If so, to approximately what ratio?
Thanks!

- Rasa Malaysia
  
  at
  
  Yes you can. I don’t know as I didn’t use the paste.

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Asam Pedas Fish

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Asam Pedas Fish