Assam Pedas Fish

One of the joys of being married to a man of a different race is that I get to learn about their culture and the food that they eat. One spoonful of the Assam Pedas stew and I was instantly hooked. This is also my late FIL’s favourite dish.

Literally means “sour spicy” is a classic and well-loved Malaysian dish. Different spices and types of fish may be used but the end result is always the same. Spicy and tart. Traditional Assam Pedas calls for Spanish mackerel but this recipe works great for stingray, red snapper or pomfret too.  You may use the fillet, tail, head or slices of fish cut thickly.

You may also substitute the tamarind paste with lime juice. The spices have to be well cooked to bring out their aroma but be careful not to burn it. Stir constantly and keep a close watch. Add the tomatoes just before you turn off the heat as not to overcook them or they will become very soft.

The ingredients for this recipe may seem like a lot but don’t let that deter you from trying it out! You can make a bigger batch of the spice paste as it can be refrigerated for upto 1 week. So the next time you want to cook this dish, you’ll just have to get the fresh ingredients as you already have the spice paste.

Assam Pedas Fish

Ingredients

4 slices of medium-sized Spanish Mackerel
1 stalk lemon grass (white part only) – smashed
1 tsp Adabi tamarind paste
3 cup water
8-10 sprigs Vitnamese Mint leaves
1 stalk of torch ginger flower – halved
4 pcs okra
1 tomato – cut into wedges
Salt – to taste

Sugar – to taste

¼ cooking oil

Spice paste

7 shallot

3 cloves garlic

1 tsp turmeric powder / 1-inch fresh turmeric
1 tsp shrimp paste
5 tbsp chili paste (add more if you want it spicier)

Directions

Wash and pat dry the fish. Set aside.

Grind the spice paste in a food processor. Set aside.

Heat oil in a wok over medium heat and stir fry the lemon grass until fragrant. Add the spice paste and stir fry for about 3 minutes until the oil starts to separate out.

Add the water, Vitnamese Mint leaves, torch ginger flower and tamarind paste and bring to the boil then simmer over a low heat for 5 minutes.

Add the fish and okra then continue to simmer, covered, for 10-15 minutes until the fish is cooked.

Finally, add the tomatoes and season with salt and sugar. Dish out.

Serve with steamed white rice.