Assam Pedas Ikan (Malaysian Sour and Spicy Fish Stew)

About This Recipe

Assam pedas, 'sour and spicy,' is a defining dish of Malaysia's coastal states, particularly Malacca and Penang, fish simmered in a broth built on tamarind's tang and a fried chile spice paste's considerable heat. A paste of dried chile, shallot, garlic and turmeric is fried until deeply fragrant before tamarind juice and water go in, the sourness balanced against the chile's fire in a broth that's meant to hit both notes strongly and clearly. Okra and eggplant simmer alongside the fish, absorbing the tangy, spicy broth, and the dish is traditionally served with plenty of rice to help temper its considerable, bracing heat and sourness.

Ingredients

Serves 4

• 600 gfirm white fish (mackerel or snapper)(cut into steaks)
• 6dried red chiles(soaked, for spice paste)
• 4shallots(for spice paste)
• 3 clovesgarlic(for spice paste)
• 1 tbspfresh turmeric or 1.5 tsp ground turmeric(for spice paste)
• 3 tbspvegetable oil
• 1/4 cuptamarind paste
• 3 cupswater
• 2okra(trimmed)
• 1eggplant(cut into chunks)
• 2tomatoes(quartered)
• 1.5 tspsalt
• 1 tspsugar

Instructions

1. 1

   Make the spice paste

   Blend soaked chiles, shallots, garlic and turmeric into a smooth paste.

2. 2

   Fry the paste

   Heat oil in a pot and fry the spice paste until deeply fragrant and darkened, about 6-8 minutes.

   Fry the spice paste thoroughly until it visibly darkens — an underfried paste tastes sharp and raw rather than deep and balanced.

3. 3

   Add tamarind and water

   Whisk in tamarind paste and water, bringing to a simmer.

4. 4

   Add vegetables

   Add okra, eggplant and tomato, simmering 8-10 minutes until tender.

5. 5

   Add fish

   Gently add the fish steaks, simmering 8-10 more minutes until just cooked through.

6. 6

   Season

   Season with salt and sugar, balancing the sour, spicy and sweet notes.

7. 7

   Serve

   Serve hot with plenty of steamed rice.

Variations

• •

  Stingray is a traditional fish choice in some regions, given its firm texture that holds up well in the broth.

• •

  A milder version reduces the dried chiles for those sensitive to heat.

• •

  Adding lady's finger (okra) and pineapple chunks is a common variation in Penang-style versions.

Storage

Refrigerate up to 2 days in an airtight container; reheat gently, being careful not to overcook the fish further.

Frequently Asked Questions