Go Back
A bowl of asam pedas.

Asam Pedas

Asam pedas is a Malaysian sour and spicy fish stew made with tamarind, dried chilies, lemongrass and belacan. Firm fish simmers gently with tomato and okra in the light broth.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 people
Course: Main Dish
Cuisine: Malaysian
Ingredients Method Notes

Ingredients
 

  • 1 pound (450g) firm fish, cut into large pieces
  • 3 cups (720ml) water, divided
  • 2 tablespoons standard tamarind paste
  • 1 lemongrass stalk, bruised
  • 1 tomato, quartered
  • 2 okra pods, halved
  • Fine salt, to taste
For the Spice Paste
  • 6 dried red chilies
  • 3 garlic cloves
  • 2 shallots
  • 1 inch (2 ½cm) fresh ginger
  • 1 teaspoon belacan
Optional Extras
  • Sliced red chilies
  • Fresh Vietnamese coriander (daun kesum) or cilantro (coriander)

Equipment

  • Blender
  • Medium nonreactive pot or Dutch oven
  • Sharp knife
  • Cutting board
  • Measuring cups and spoons
  • Wooden or silicone spoon
  • Wide serving spoon or fish slice
  • Instant-read thermometer, optional

Method
 

  1. Remove the stems from the dried chilies. Shake out some or all of the seeds if you want less heat. Cover the chilies with hot water, soak for 10 minutes and drain.
  2. Add the soaked chilies, garlic, shallots, ginger and belacan to a blender. Add 2 or 3 tablespoons of the measured water and blend until smooth. Add another tablespoon of water if the blades need help moving the paste.
  3. Add the remaining measured water to a medium nonreactive pot. Scrape in the spice paste, then add the tamarind paste and bruised lemongrass. Stir well and bring to a gentle simmer.
  4. Simmer uncovered for 10 minutes, stirring occasionally, so the raw aromatics cook into the broth.
  5. Add the tomato and okra. Simmer gently for 3 minutes.
  6. Add the fish pieces. Keep the broth at a gentle simmer and cook for 5 to 8 minutes, or until the thickest piece reaches 145°F (63°C) and flakes easily. Swirl the pot rather than stirring the fish.
  7. Taste the broth and add salt as needed. Remove the lemongrass, add the optional garnishes and serve with steamed white rice.

Notes

  • For concentrated or double-strength tamarind, start with less and adjust to taste.
  • Use thick fish pieces to prevent them from breaking apart.
  • Belacan contains shrimp.
  • Simmer the spice paste directly in the broth; no frying is needed.
  • Refrigerate covered; eat within 2 days. Freeze the broth without fish or vegetables for up to 1 month. Thaw in the refrigerator before reheating.