Recipe: at dinner Assam Pedas / Sour & Spicy fish

Recipe: at dinner Assam Pedas / Sour & Spicy fish Delicious, fresh and tasty.

Assam Pedas / Sour & Spicy fish. Asam Pedas is a wonderfully simple name, the two words meaning just 'sour,' and 'spicy.' The sourness traditionally comes from sour tamarind (boiled until soft, and then squeezed to make juice), and spicy, of course, the from use of fresh chili peppers. Asam pedas (Indonesian and Malay: Asam Pedas, Minangkabau: Asam Padeh, English: Sour and Spicy) is a Minangkabau and Malay sour and spicy fish stew dish. It is from Indonesia and is popular in Malaysia.

Ask any home cooks in Malaysia-Malay, Chinese, or Indian-and you are bound to get various recipes for Assam Pedas.

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… As for the name, it's pretty easy to translate.

Sour and spicy fish, or spicy and sour fish, however you like it.

You can have Assam Pedas / Sour & Spicy fish using 17 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Assam Pedas / Sour & Spicy fish

1. It’s 1 lb of pomfret.

2. You need 1 of tomato (wedges cut).

3. You need 1 tsp of fish curry powder.

4. Prepare 5 tbsp of cooking oil.

5. Prepare 1 tbsp of sugar/palm sugar.

6. It’s 10 small of okras/lady's finger.

7. You need 1/2 tsp of salt to taste.

8. You need 5 grams of vietnamese mint/vietnamese coriander.

9. You need of Spice paste.

10. Prepare 1 clove of garlic.

11. It’s 1 stick of lemon grass (white parts only).

12. Prepare 4 of shallots.

13. Prepare 10 of dried chillies.

14. It’s 1/2 tsp of shrimp/prawn paste.

15. Prepare of Tamarind juice.

16. Prepare 1 1/4 cup of water.

17. You need 20 grams of tamarind pulp.

Point is, it's spicy and sour.

Anyway, Assam Pedas Fish uses other things I couldn't get my hands on like Vietnamese mint and Ginger flower.

Asam Pedas "sour spicy," Fish is a classic Malay dish cooked in tamarind (asam) fruit juice.

Asam Pedas is popular in Singapore and Malaysia and everyone has their own interpretation for this favorite dish.

Assam Pedas / Sour & Spicy fish step by step

1. Pound the spice paste with mortar and pestle or grind them in a food processor. Set aside..

2. 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..

3. Heat oil and fry the spice paste for 2 minutes or until fragrant..

4. Add the tamarind juice, fish curry powder and bring to boil..

5. Add the tomato wedges and okras and bring to boil..

6. Add the fish, salt, and palm sugar/sugar..

7. Simmer on low heat for 5 minutes or until the fish is cooked..

8. Serve while hot..

Various vegetables such as brinjals (Indian eggplants), okra and tomatoes are added to the Asam Pedas.

Asam Pedas is a popular sour and spicy fish stew that's often cooked for family meals in Malaysia and Indonesia.

We like to use freshwater Pomfret as that particular fish is naturally sweeter than others, but you can also use Salmon, Stingray, Red Snapper and many other local fishes.

There are countless variations in hand-me-down recipes, but we've combined the best to bring you the most.

This is one of my late mother's dishes that I miss.