Asam Pedas

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‘Pedas’ in Malay means ‘spicy’. This is a dish of perfectly cooked mackerel cooked in a sour and spicy gravy -simply delicious!

Let's start cooking!

Garlic and chillies in blender

Step 1 - Blend and fry rempah (spice paste)

  • In a blender, blend shallots, garlic, large red chili, 2 stalk lemongrass and belacan until smooth. If mixture is too dry, you can use vegetable oil to help you achieve a smooth consistency.
  • In a pot on medium heat, fry blended paste for 5 minutes until fragrant.
Tamarind water poured into metal pot

Step 2 - Make tamarind water and pour into pot

  • In a jug or bowl, mix tamarind paste with 250 ml water until well combined. Remove tamarind seeds.
  • Into the pot with spice paste, pour in tamarind water and add asam keping, pineapple cubes, 2 lemongrass stalks, tomato wedges and laksa leaf. Let it simmer on medium heat for 10 minutes until tomatoes are cooked.
If adding vegetables to this dish, a common choice would be okra or ladies’ fingers, cooked down until tender and soft
Raw fish added into pot with spice gravy

Step 3 - Add mackerel to the pot

  • Once tomatoes are cooked, add mackerel and let simmer for another 6 to 8 minutes until fish is cooked.
Best eaten with steamed rice

Plate and serve!

Fish with spice gravy and spoon

Transfer dish into serving plate or dish and garnish with sliced laksa leaves. Serve hot.

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