ASAM PEDAS FISH

     Asam Pedas Fish - a Spicy Tamarind  Fish as it is called is a classic dish from Malaysia and Singapore.  Fish varieties like Spanish Mackerel, Stingray, Red Snapper, Tuna or Pomfret are normally used to cook this Asam Pedas Fish recipe. It is part of the culinary heritage of both Minangkabau and Malay traditions. Asam Pedas has a perfect balance of taste notes spiciness, sweetness and sourness combined wonderfully to make this dish a delicacy.  Asam Pedas goes very well with steamed rice, combine it up with fragrant rice for an utter treat. Asam Pedas Fish is an easy and absolutely delicious recipe on the whole.
     If there is one unanimously voted favourite past time among Malaysians, I would surely say it is exploring a variety of food - 'Jalan Jalan Cari Makan', which means roaming around to find food.  The true sense of culinary experience in simple terms -strolling around the hawker-lined streets and sampling the rich food culture. Malaysian street food culture clearly reflects the taste and flavours of the region with influences drawn from its heritage, trade, race and culture of people living in the area.
     My acquaintance with this curry was during our first visit to Melaka. Our friend Gopi & Santhini took us to a hawker centre which was famous for Asam Pedas.  Even at 2a.m, the place was crowded to the brim.  We took our seats and chatted around least expecting what kind of a dish we were about to devour.  Asam Pedas was served in a clay pot along with a plate of Rice, The curry was cooked with Ikan Pari(Sting Ray), as sceptical as always, poured a bit of Curry into the rice and took my first mouth, I would say it was love at first bite.  The burst of flavours bringing about varied notes of tastes and aroma, all the more I love tangy food, so no wonder I liked this Asam Pedas.
     Since then I have tasted various versions of Asam Pedas with fishes like Sting Ray, Pomfret and Spanish Mackerel, all taste good in its own way.  Pretty much everyone in Malaysia has a favourite vendor and technique for this dish.  This Asam Pedas Fish Curry has within itself such variety of flavour and depth in the array of the Malaysian curry repertoire.


Cuisine - Malaysian, Indonesian (South East Asian)
Course - Side Dish
Spice Level - Medium-High
Difficulty - Medium
Serves - 3- 4
Author - SM

Preparation Time - 25 - 30 Minutes
Cooking Time - 20 - 30 Minutes

HOW TO COOK  ASAM PEDAS FISH

INGREDIENTS :

Pomfret - 2 Nos.(Medium Sized)
Okra - 6-8 Nos.
Tomatoes - 2 Nos.
Lemon Grass - 1 Stalk
Belacan(Dried-Shrimp Paste) - 1 Tspn
Daun Kesum(Polygonum/Laksa Leaves ) - Few
Bunga Kantan(Ginger Torch Flower) - Few Shreds
Tamarind Paste - 2 Tbspn
Salt - To Taste
Gula Melaka (Palm Sugar) - 1 Tspn

To Grind and Saute :

Dry Red Chillies - 10-12 Nos.
Shallots - 5-6 Nos.
Garlic - 3-4 Cloves
Galangal - 1" Piece
Fresh Turmeric Root - a Small Piece
Oil - 2-3 Tbspn

METHOD :

Preparation :

• Mix Tamarind Paste with some water and keep it aside.
• Dry roast Belacan(Dried Shrimp Paste) on a very low flame until fragrant and keep it aside.
• Soak Dry Red Chillies in hot water for about 15-20 Minutes.
• Clean &Wash the Fish, draw 3-4 incisions with a sharp knife all over the fish.
• Wash, pat dry and cut the ends of the Okras.
• Cut each tomato into four pieces.
• Clean the Lemon Grass Stalks, just take the white part of it. 
• Slightly crush the Lemon Grass Stalks and keep it aside.

To Grind:

• Drain the soaked Dry Red Chillies.
• Add Shallots, Garlic, Galangal, Fresh Turmeric Root along with the soaked Dried Red Chillies and grind it into a smooth paste.
• If necessary, add water while grinding the paste for Asam Pedas.

For Asam Pedas Fish:

• Heat Oil in a deep Wok, add Slightly crushed Lemon Grass stalks and give a quick stir.
• Carefully pour in the ground paste and saute it on a low-medium flame for about 8-10 minutes or until oil separates from the paste.
• Once it is well sauteed, it will turn fragrant.
• Pour in the Tamarind extract, along with a dash of Salt and Palm Sugar.
• Boil this on a low flame until the raw flavour goes.
• Add in the Fish, Okras and Tomatoes.
• Cook this on a low flame until the fish is fully cooked.
• Adjust the consistency of the Curry to suit your preference.
• Garnish Asam Pedas Fish with Daun Kesum(Laksa Leaves) and few shreds of Bunga Kantan(Ginger Torch Flower).
• Switch off the flame, Cover the wok and keep Asam Pedas aside for at least 8-10 minutes before serving.
• This will help the flavours get infused into the fish.
• Serve Asam Pedas Fish, hot along with Steamed Rice/Fragrant Rice.

NOTES:

• Choose tender Okras for Asam Pedas recipe.
• Can also add vegetables like Eggplant, Long Bean etc.,
• Can remove the seeds and pith from the Dry Red Chillies, if you do not prefer a spicy curry.
• Adjust the amount of Tamarind to suit your taste preference.
• Palm Sugar gives a wonderful taste to the curry, can also substitute it with Sugar.
• Can substitute Fresh Turmeric Root with Turmeric Powder.