Asam Pedas
- Daniel
- Apr 29
- 3 min read
Updated: 5 days ago
If there’s a dish that really captures the essence of Malay cooking, it’s definitely Asam Pedas. "Asam" means sour and "pedas" means spicy — and that’s exactly what this dish is about: bold, fiery flavors with a tangy punch.
Originating from the Malay Archipelago, especially in Malaysia, Singapore, and parts of Indonesia like Sumatra, it’s a dish beloved in coastal towns where fresh seafood is a way of life. Every household has their own spin, but the soul of it remains the same — spicy, sour, and absolutely unforgettable.
For my version, I adapted the Chinese velveting method to marinate the mackerel, coating it lightly before frying. This gives the fish a protective layer that keeps it crispy on the outside but juicy inside, even after simmering in the spicy tamarind broth. It's a little trick that helps the fish hold its shape better too, especially in a stew like this where it’s easy for delicate seafood to fall apart.
Once the crispy fish meets the savory, sour, and aromatic gravy full of laksa leaves, ginger flower, and belachan, you’re in for a truly special meal.
Velveting helps...
It may sound like a project, but once you get the rempah (spice paste) done, everything else falls beautifully into place. Asam Pedas is one of those dishes that feels so alive with flavor — and the reward when you finally tuck into a plate of rice drenched with that spicy, sour sauce is worth every single step.
I really hope you’ll give it a try — it's one of those recipes that just hits different when you make it fresh at home.
Ingredients:
(Serve 4)
Mackerel:
Mackerel Fillet Sliced, 500g
Sea Salt, 5g
Granulated Sugar, 5g
Black Pepper, Pinch
Cornstarch, 2 TBSP
Rempah:
Dried Chilies, 25g
Garlic, 3 Cloves
Red Onion, 1
Ginger, 2"
Langkuas | Galangal, 2"
Turmeric, 1
Shallots, 3
Asam Pedas:
Fish Stock, 500ml
Rapeseed / Sunflower / Canola / Peanut Oil, For Frying
Okra, 5
Belachan, 2 TBSP
Dried Anchovies | Ikan Bilis, 1 TBSP
Ginger Flower Halved, 1
Laksa Leaves | Vietnamese Coriander | Persicaria Odorata Chiffonaded, A Handful
Kaffir Lime Leaves Chiffonaded, 3
Tomato Wedged, 1
Tamarind Paste, 1/4 Cup
Gula Melaka, Pinch
Coriander Coarsely Chopped, A Handful
Equipment:
Blender / Hand Blender
Dutch Oven / Wok
Cast Iron Skillet / Pan
Directions:
Marinate the Mackerel
Season mackerel slices with salt, sugar, and pepper.
Mix well, cover, and refrigerate for at least 2 hours.
After marinating, coat with cornstarch and mix until no dry spots remain.
Make the Rempah (Spice Paste)
Soak dried chilies in hot water until soft. Deseed if desired.
Blend chilies with the rest of the rempah ingredients and a splash of the soaking water until smooth. Set aside.
Enhance the Fish Stock (Optional)
Add vegetable scraps to your fish stock. Simmer for 5 minutes, then cover and steep for 5 more.
Strain and discard the solids. Set stock aside.
Fry the Mackerel and Okra
Heat about 3 inches of oil in a wok over medium heat.
Fry mackerel pieces one at a time to prevent sticking. Cook until crispy and golden. Drain on a wire rack or paper towel.
Trim the ends of the okra and deep-fry briefly (about 15 seconds) to reduce sliminess. Be careful—okra may splatter! Drain and set aside.
Cook the Asam Pedas Base
In the same wok, keep about ¼ cup of the oil.
Add belachan and break it up with a spatula. Cook until aromatic.
Add the rempah and sauté until fragrant and the color deepens.
Deglaze with a splash of fish stock and cook until slightly thickened.
Stir in dried anchovies and about 1 cup of fish stock (or more if needed).
Add ginger flower, laksa leaves, kaffir lime leaves, tomato, and tamarind paste. Mix well.
Taste and adjust with salt, tamarind, or gula melaka.
Combine and Finish
Add the fried mackerel and okra to the stew. Stir gently to coat.
Adjust consistency: simmer longer for a thicker stew, or add more stock for a soupier version.
Do a final taste check and adjust seasoning if needed.
Serve
Transfer to a serving bowl. Garnish with coriander.
Serve hot with steamed rice.
An umami bomb...
Spicy, tangy and dangerously addictive...
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