By eatmundo · August 4, 2026
🇲🇾AI-generated imageSame ingredients, elsewhere in the world
1 matchDishes from other countries' kitchens, made from the same core ingredients as Asam Pedas. The percentage is the share of ingredients the two recipes have in common.
Same technique: Stew404 recipes from 26 countries
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.
According to eatmundo's ingredient comparison, the closest dish to Asam Pedas from another cuisine is Bo Xao Sa Ot (Vietnam): the two share 50% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow 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 is Asam Pedas?
Asam Pedas is a sour and spicy fish stew originating from Malaysia. It is prepared using a base of tamarind paste, dried chilies, turmeric, shallots, and lemongrass. The dish is typically consumed as a main meal accompanied by steamed white rice.
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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