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Asam pedas, fish with tamarind and chilies, a Malaysian recipe.

Asam Pedas

Asam pedas is a Malaysian tamarind and chili fish stew known for its sour, spicy broth. Fish simmers in a chili paste base with lemongrass, tomatoes and okra until the broth becomes deeply flavored.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Course: Main Dish
Cuisine: Malaysian
Ingredients Method

Ingredients
 

  • 1 pound (450g) firm fish, cut into pieces
  • 3 cups (720ml) water
  • 2 tablespoons tamarind paste
  • 1 lemongrass stalk, bruised
  • 1 tomato, quartered
  • 2 okra pods, halved
For the Spice Paste
  • 6 dried red chilies
  • 3 cloves garlic
  • 2 shallots
  • 1 inch (2½ cm) fresh ginger
  • 1 teaspoon belacan
Optional Garnishes
  • sliced red chilies
  • fresh herbs

Method
 

  1. Blend the dried chilies, garlic, shallots, ginger and belacan with a small amount of water until smooth.
  2. Bring the water to a gentle simmer in a pot. Add the spice paste, tamarind paste and bruised lemongrass.
  3. Add the fish pieces and simmer until the fish is just cooked through.
  4. Add the tomato wedges and okra and cook briefly until tender.
  5. Serve the stew hot with steamed rice.