🇲🇾 Malaysia · Food
Asam Pedas
By eatmundo · August 4, 2026
A fiery and tangy Malaysian fish stew that strikes the perfect balance between spicy and sour. It is a traditional Nyonya dish, prized for its complex spice paste.
Ingredients
check them off as you prepareHow to Make It
- 1
Soak the dried chilies in hot water for 10 minutes until soft, then blend them with shallots and lemongrass to create a smooth spice paste.
- 2
Pat the fish fillets dry and season them lightly with a pinch of salt and half the turmeric.
- 3
Heat the oil in a claypot or deep pan over medium heat and sauté the blended spice paste until it darkens and the oil separates from the edges.
- 4
Add 400ml of water to the pan along with the tamarind paste, stirring thoroughly until the paste dissolves into the liquid.
- 5
Bring the mixture to a slow simmer, allowing the flavors of the aromatics to meld together for about 8-10 minutes.
- 6
Gently slide the fish fillets into the bubbling broth, ensuring they are fully submerged.
- 7
Simmer for another 6-8 minutes; avoid over-mixing so the fish stays tender and doesn't break apart.
- 8
Check the seasoning, add more salt if necessary, and serve piping hot with a side of steamed rice to soak up the broth.
Frequently Asked Questions
What type of fish works best?+
Firm, meaty fish like Mackerel (Ikan Kembung) or Red Snapper are ideal as they don't flake apart easily during simmering.
Can I make it less spicy?+
Yes, simply remove the seeds from the dried chilies before soaking and blending to reduce the heat significantly.
Is it okay to use vinegar instead of tamarind?+
Tamarind provides a deeper, fruitier sourness that defines the dish, but lime or vinegar can be a substitute in a pinch.
Why is it called 'claypot' fish?+
Traditionally it is cooked in claypots which hold heat exceptionally well and impart a subtle, earthy flavor to the stew.
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