Asam Pedas

Name: Asam Pedas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Malaysian
Ingredients: 600g firm white fish (snapper or mackerel), cut into steaks; 3 tbsp tamarind paste dissolved in 500ml water; 4 okra, halved; 1 small eggplant, sliced; 2 tomatoes, quartered; 10 dried red chilies, soaked; 6 shallots; 3 cloves garlic; 2cm galangal; 2cm fresh turmeric; 1 tbsp belacan (shrimp paste); Torch ginger bud (bunga kantan), sliced; Vietnamese mint (daun kesum); Salt; Sugar

Asam Pedas (AH-sam PEH-das)

Sour and Spicy Fish Stew

⏱ Prep Time 45 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 344 kcal

A punchy, tangy, fiery stew of fish simmered in tamarind broth with tomatoes, okra, eggplant, and a chili-shallot paste — the signature dish of Melaka and Johor's coastal kitchens.

Nutrition & Info

Protein 32.0g

Carbs 18.0g

Fat 16.0g

Protein Carbs Fat

Dietary

dairy-free gluten-free nut-free

Allergen Warnings

⚠ fish ⚠ coconut

Equipment Needed

clay pot or heavy saucepan mortar and pestle ladle

Presentation Guide

Vessel: clay pot or deep plate

Garnishes: torch ginger slices, Vietnamese mint

Accompaniments: steamed white rice, ulam (herb salad)

Ingredients

600g firm white fish (snapper or mackerel), cut into steaks
3 tbsp tamarind paste dissolved in 500ml water
4 okra, halved
1 small eggplant, sliced
2 tomatoes, quartered
10 dried red chilies, soaked
6 shallots
3 cloves garlic
2cm galangal
2cm fresh turmeric
1 tbsp belacan (shrimp paste)
Torch ginger bud (bunga kantan), sliced
Vietnamese mint (daun kesum)
Salt
Sugar

Instructions

1
Blend soaked chilies, shallots, garlic, galangal, turmeric, and belacan into a smooth paste.
2
Fry the paste in a little oil for 5 minutes until deeply fragrant and oil separates.
3
Add tamarind water and bring to a boil. Simmer for 10 minutes.
4
Add eggplant and okra, cook for 5 minutes until slightly softened.
5
Gently lower fish steaks into the simmering broth. Add tomatoes and torch ginger bud.
6
Simmer for 8-10 minutes until fish is cooked through. Add kesum leaves, adjust salt and sugar. Serve with steamed rice.

💡

Did You Know?

Asam pedas is the subject of a fierce interstate rivalry between Melaka and Johor — both states claim theirs is the original, leading to spirited debates at every family gathering.

Chef's Notes

Equipment Tips

clay pot or heavy saucepan
mortar and pestle
ladle

Garnishing

torch ginger slices, Vietnamese mint

Accompaniments

steamed white rice, ulam (herb salad)

The Story Behind Asam Pedas

Asam pedas is a cornerstone of Malay coastal cuisine, born from the abundant fish catches of the Strait of Malacca. The combination of tamarind sourness and chili heat is a hallmark of Malay flavor philosophy — bold contrasts that awaken the palate. Torch ginger bud (bunga kantan) and daun kesum (Vietnamese mint) are essential aromatics that give asam pedas its distinctive fragrance. The dish reflects centuries of fishing heritage along Malaysia's western coast.

🕐 Traditionally enjoyed lunch, especially along the coastal states 📜 Origins: Malay coastal tradition, centuries old

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