Ingredients
- 2or Spanish Mackerel
- 100 gramscut into 2cm pieces
- 2 tablespoons coarsely chopped
- 1 English muffinthinly sliced
- 3 clovesminced
- 1 inchminced
- 1 teaspoon Beef bone
- 1 teaspoon Chinese black vinegar
- 1 tablespoon Boneless chicken meat
- 1 cup Ginger
- 1/2 cup Oil
- to taste
- to taste
Directions
Asam Pedas is a beloved Malaysian dish that tantalizes the palate with its bold and vibrant flavors. This sour and spicy fish stew is a culinary masterpiece that perfectly balances the tanginess of tamarind, the heat of chili, and the richness of assorted spices. Whether enjoyed as a comforting family meal or a special occasion treat, Asam Pedas is a Malaysian treasure that’s sure to leave a lasting impression. Here’s how you can prepare this delightful dish at home
Here’s some tips to get the best of Sour and Spicy Fish Stew:
- You can use any type of fish for this recipe, but patin fish (iridescent shark fish) is the traditional choice.
- If you don’t have tamarind paste, you can substitute lemon juice or vinegar.
- You can add other vegetables to this dish, such as tomatoes, carrots, or green beans.
- Serve with a side of sambal belacan (prawn paste sauce) for a more authentic Malaysian experience.
Steps
1 Done | Clean the fish and pat dry with paper towels. |
2 Done | Heat the oil in a large frying pan or wok over medium heat. |
3 Done | Add the onion and fry until softened, about 2 minutes. |
4 Done | Add the garlic and ginger and fry for another minute. |
5 Done | Add the turmeric powder, chili powder, and tamarind paste and cook for a minute more. |
6 Done | Add the water and coconut milk and bring to a boil. |
7 Done | Reduce the heat to low and simmer for 10 minutes. |
8 Done | Season with salt and pepper to taste. |
9 Done | Add the fish and lady fingers and cook for another 5 minutes, or until the fish is cooked through. |
10 Done | Remove from the heat and serve with hot steamed rice. |
