Chef-tested recipe
Spicy-sour Malaysian mackerel simmered with tamarind, chilli, lemongrass, daun kesum, tomato, and okra
Asam pedas is a vivid Malaysian fish dish whose name describes its defining balance: sour from tamarind and hot from dried chillies. Versions vary across Melaka, Johor, and individual households, but a well-cooked rempah, firm fish, daun kesum, tomato, and okra form a recognisable foundation. Frying the paste until fragrant and glossy is essential; it removes the raw taste of the aromatics and gives the broth depth without making it heavy.
Recipe at a glance
- Servings
- 4 servings
- Prep Time
- 30 mins
- Cook Time
- 35 mins
- Marinating Time
- 10 mins
- Total Time
- 1 hour 15 mins
- Cuisine
- Malaysian
- Course
- Main dish
- Cooking Method
- Frying a spice paste and tamarind simmering
- Difficulty
- Medium
- Best Served With
- Best served with hot steamed rice, salted egg, cucumber, and a simple ulam platter.
Before you begin
Ingredients & equipment
Gather what you need first, then cook through the method with confidence.
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Equipment
- Wide heavy potpaid link
- Blenderpaid link
- Fine-mesh sievepaid link
- Chef’s knifepaid link
- Cutting boardpaid link
- Wooden spoonpaid link
- Digital kitchen scalepaid link
- Measuring jugpaid link
Ingredients
For the fish
- Spanish mackerel or king mackerel steaks: 800 g
- Fine sea saltpaid link: 5 g
- Fresh lime juice: 20 ml
For the rempah
- Dried red chillies, seeded, softened, and drainedpaid link: 35 g
- Shallots, roughly chopped: 180 g
- Garlic, roughly chopped: 30 g
- Fresh ginger, sliced: 30 g
- Fresh turmeric, sliced: 20 g
- Lemongrass, tender inner part sliced: 40 g
- Toasted belacan: 10 g
- Neutral cooking oilpaid link: 80 ml
For the broth and vegetables
- Tamarind pulppaid link: 45 g
- Warm water: 750 ml
- Daun kesum or Vietnamese coriander: 20 g
- Torch ginger bud, thinly sliced: 50 g
- Ripe tomatoes, cut into wedges: 250 g
- Okra, trimmed: 200 g
- Palm sugar: 12 g Shop paid link
- Fine sea saltpaid link: 5 g
Preparation Overview
Rub the fish with salt and lime juice and leave for 10 minutes, then pat dry. Soak the tamarind pulp in the warm water, squeeze it thoroughly, and strain. Blend the rempah ingredients with only enough water to turn the blades. Keep the okra whole or cut only very large pods in half to limit sliminess.
Method
Blend the softened chillies, shallots, garlic, ginger, turmeric, lemongrass, and belacan into a smooth rempah.
Heat the oil in a wide pot over medium heat and add the rempah carefully.
Fry for 10 to 12 minutes, stirring often, until the paste darkens slightly, smells rounded rather than raw, and the oil begins to separate at the edges.
Pour in the strained tamarind water and scrape the bottom of the pot clean.
Add the daun kesum and torch ginger. Bring to a gentle boil, then simmer for 8 minutes.
Add the tomato wedges, okra, palm sugar, and half the remaining salt. Simmer for 5 minutes.
Lower the mackerel steaks into the broth in a single layer.
Simmer gently for 7 to 9 minutes, spooning broth over the fish but avoiding vigorous stirring.
Taste the broth and adjust the salt, tamarind balance, or sugar only as needed.
Remove from the heat when the fish flakes at the centre and serve immediately.
Beginner Technique Notes
Use firm, oily fish steaks that will hold together in the broth. Spanish mackerel is a classic practical choice.
The rempah is ready only when its raw onion smell has disappeared and small beads of oil show around it.
Do not stir the pot aggressively after adding the fish. Shake the pot gently or spoon broth over the steaks.
Tamarind brands vary in strength, so reserve a little strained liquid and adjust near the end.
Tips and Variations
For a Melaka-style aromatic finish, do not omit daun kesum and bunga kantan when they are available.
Snapper, stingray, pomfret, or sea bass may replace mackerel, but adjust cooking time for thickness.
Add extra soaked dried chilli for heat; keep the tamarind-to-sugar balance clean rather than making the broth sweet.
If fresh turmeric is unavailable, use 4 g ground turmeric, although the aroma will be less fresh.
Serving Ideas
- Ladle the red broth into shallow bowls and place one fish steak in each, with okra and tomato visible. Serve extra broth separately for spooning over rice.
Storage
Cool quickly and refrigerate in a covered container for up to 2 days. Reheat gently until steaming, without repeatedly stirring the fish. The rempah broth may be frozen without the fish and vegetables for up to 2 months.
Nutritional Value
Allergen Notes
Contains fish and crustaceans from belacan. Check prepared shrimp paste for additional additives. The recipe is naturally dairy-free and contains no wheat when all condiments are verified.
Frequently Asked Questions
What does asam pedas mean?
Asam means sour and pedas means hot or spicy, describing the tamarind-and-chilli balance.
Can I make it without belacan?
Yes, but the broth will lose some fermented seafood depth. Add a little extra fish sauce only if desired.
Why is my rempah still raw tasting?
It needs more time in the oil. Fry over moderate heat until aromatic and glossy before adding liquid.
Can I prepare the broth ahead?
Yes. Cook the broth through the vegetable stage, chill it promptly, then reheat and poach fresh fish shortly before serving.
