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.
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
1Blend soaked chilies, shallots, garlic, galangal, turmeric, and belacan into a smooth paste.
2Fry the paste in a little oil for 5 minutes until deeply fragrant and oil separates.
3Add tamarind water and bring to a boil. Simmer for 10 minutes.
4Add eggplant and okra, cook for 5 minutes until slightly softened.
5Gently lower fish steaks into the simmering broth. Add tomatoes and torch ginger bud.
6Simmer 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.