Assam Pedas Fish
Spicy and tangy Malaysian fish stew with aromatic herbs
Ingredients
Instructions
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Prepare the spice pasteBlend all spice paste ingredients in a food processor until smooth, adding a little water if necessary. Set aside.
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Cook the spice pasteHeat oil in a large pot over medium heat. Add the spice paste and lemongrass, cooking for 5-7 minutes until fragrant and the oil separates from the paste.
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Add liquidsPour in the tamarind water and fish stock. Add the kaffir lime leaves, salt, and palm sugar. Bring to a boil, then reduce heat and simmer for 10 minutes to allow flavors to meld.
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Add vegetablesAdd the okra and tomato wedges to the pot. Simmer for another 5 minutes until the vegetables are just tender.
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Cook the fishGently place the fish chunks into the broth, being careful not to break them. Cook for 5-7 minutes until the fish is just cooked through and flakes easily.
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Finish the dishTaste and adjust seasoning with more salt or sugar if needed. Turn off the heat and stir in the Vietnamese mint leaves. Let it sit for 2 minutes before serving.
Nutritional Information
320
Calories
per serving
28
Protein
g
18
Carbohydrates
g
15
Total Fat
g
2.5
Saturated Fat
g
4
Fiber
g
6
Sugar
g
650
Sodium
mg
35
Vitamin C
mg
2.8
Iron
mg
Assam Pedas Fish is Also Known As
Ikan Asam Pedas, Asam Pedas Ikan, Sour Spicy Fish or Malaysian Sour Fish Curry
