Ikan asam pedas
Ikan asam pedas, from above
Non vegMelaka

Ikan asam pedas

Fish in a sour, fiery tamarind gravy with okra and herbs. Sharp, hot and gone in minutes.

40 minTime
34 gProtein each
hotSpice
Sour and hot2 chapters · 1 min read

Make it your way

Grandma's wayFish in sour tamarind chilli gravy with okra and brinjal.
The original
369kcalsame
34 gproteinsame
6 gfibresame
40minutessame

Ikan asam pedas.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Dried red chilli15, soaked
Fresh red chillies (fresh red chiles)3
Shallots8
Garlic5 cloves
Lemongrass2 stalks
Galangala thumb
Turmeric (ground turmeric)1 tsp
Shrimp paste2 tsp
Cooking oil (vegetable oil)2 tbsp
Tamarindpulp, in 2 cups water
Waterincluding tamarind water
Okra (lady's finger)whole
Brinjal (eggplant, aubergine)wedges
Fishmackerel, stingray or snapper steaks
Tomatowedges
Mint leaveslaksa leaves (daun kesum) or mint
Sugar2 tsp
Salt1 tsp

Method

5 steps
  1. 1Pound the chillies, shallots, garlic, lemongrass, galangal, turmeric and shrimp paste.
  2. 2Fry the paste in the oil for 8 minutes until fragrant.
  3. 3Add the tamarind water and bring to a boil. Add the okra and brinjal and cook 5 minutes.
  4. 4Add the fish, tomato and herbs and simmer 6 to 8 minutes until the fish flakes.
  5. 5Season with sugar and salt: sour first, then hot.
Serve it like this

Serve in a shallow bowl with gravy, steamed rice and a cucumber side to cool things down.

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Make it a meal

What goes with Ikan asam pedas: a bread or rice, a side, something to drink and something sweet.

Bread or rice Roti jala30 min
Bread or rice Jeera rice30 min
On the side Sambal kangkung15 min
On the side Coconut chutney10 min
To drink Teh tarik10 min
Something sweet Cendol60 min
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