Assam Pedas (亚参鱼)
亚参鱼 (Assam Pedas) is a popular Malaysian Chinese Cuisine dish known for its spicy and tangy flavors. This sour and spicy fish dish is a perfect combination of tamarind, chili, and various aromatic spices, creating a burst of flavors in every bite.
Ingredients
- 500g fish fillets
- 5-6 dried red chilies
- 3-4 shallots
- 3 cloves garlic
- 1 stalk lemongrass
- 1 inch galangal
- 1 tomato
- 2 tbsp tamarind paste
- 1 tbsp palm sugar
- 1 tsp salt
- 2 cups water
Instructions
- Soak the dried red chilies in hot water for 10 minutes, then drain and blend into a paste.
- Blend shallots, garlic, lemongrass, and galangal into a paste.
- Heat oil in a pan, sauté the blended paste until fragrant.
- Add the chili paste and continue to sauté.
- Add tamarind paste, palm sugar, salt, and water. Bring to a boil.
- Add fish fillets and tomato, simmer for 10-15 minutes until the fish is cooked.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 30 minutes
- Total time:
- 50 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 15g
- Protein
- 20g
- Fat
- 10g
Supplies
Large pan Blender Knife Cutting board
Tools
Serving plates Serving spoons
Serving suggestions
Serve the Assam Pedas hot with steamed rice for a satisfying meal.
Tips & tricks
Adjust the amount of dried red chilies according to your spice preference.
Cost
$15