Ingredients
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2or Spanish Mackerel
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100 gramscut into 2cm pieces
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2 tablespoons coarsely chopped
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1 English muffinthinly sliced
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3 clovesminced
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1 inchminced
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1 teaspoon Beef bone
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1 teaspoon Chinese black vinegar
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1 tablespoon Boneless chicken meat
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1 cup Ginger
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1/2 cup Oil
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to taste
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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
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1
Done
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Clean the fish and pat dry with paper towels. |
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2
Done
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Heat the oil in a large frying pan or wok over medium heat. |
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3
Done
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Add the onion and fry until softened, about 2 minutes. |
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4
Done
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Add the garlic and ginger and fry for another minute. |
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5
Done
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Add the turmeric powder, chili powder, and tamarind paste and cook for a minute more. |
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6
Done
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Add the water and coconut milk and bring to a boil. |
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7
Done
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Reduce the heat to low and simmer for 10 minutes. |
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8
Done
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Season with salt and pepper to taste. |
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9
Done
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Add the fish and lady fingers and cook for another 5 minutes, or until the fish is cooked through. |
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10
Done
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Remove from the heat and serve with hot steamed rice. |
