Spicy-sour Malaysian mackerel simmered with tamarind, chili, 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 chilies. Versions vary across Melaka, Johor, and individual households, but a well-cooked rempah, firm fish, daun kesum, tomato, and okra form a recognizable 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.
- Prep
- 30 mins
- Cook
- 35 mins
- Marinate
- 10 mins
- Total
- 1 hour 15 mins
- Serves
- 4
- Difficulty
- Medium
The recipe
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Before you start
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.
Ingredients
For the fish
For the rempah
For the broth and vegetables
Quantities change with servings; cooking times stay the same.
Equipment
- Wide heavy pot paid link
- Blender paid link
- Fine-mesh sieve paid link
- Chef’s knife paid link
- Cutting board paid link
- Wooden spoon paid link
- Digital kitchen scale paid link
- Measuring jug paid link
Method
Blend the softened chilies, 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 center and serve immediately.
Chef’s 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 chili 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.
Serve with
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.
Nutrition per serving (estimated)
- 430 kcal
- Calories
- 42 g
- Protein
- 15 g
- Carbohydrates
- 24 g
- Fat
- 4 g
- Fibre
- 7 g
- Sugar
- 960 mg
- Sodium
Allergens
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.
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Questions
What does asam pedas mean?
Asam means sour and pedas means hot or spicy, describing the tamarind-and-chili 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.
