Sour And Spicy Fish Stew (sarawakian Asam Pedas)

Sour and Spicy Fish Stew, also known as Sarawakian Asam Pedas, is a traditional dish from the Malaysian state of Sarawak. This flavorful stew is a popular choice for a hearty and satisfying meal, especially for those who enjoy the combination of tangy and spicy flavors.

Sour And Spicy Fish Stew (sarawakian Asam Pedas)

Ingredients

  • 500g fish fillets, cut into chunks
  • 4-5 shallots, sliced
  • 3-4 red chilies, sliced
  • 2 tomatoes, cut into wedges
  • 1 stalk lemongrass, smashed
  • 4-5 pieces tamarind peel
  • 1 tablespoon tamarind paste
  • 1 teaspoon turmeric powder
  • 1 teaspoon sugar
  • Salt to taste
  • 2 cups water
  • Cooking oil

Instructions

  1. Heat some cooking oil in a pot and sauté the shallots until fragrant.
  2. Add in the red chilies, lemongrass, and turmeric powder. Stir well.
  3. Pour in the water and bring it to a boil.
  4. Add the tamarind peel, tamarind paste, sugar, and salt. Stir and let it simmer for 10 minutes.
  5. Gently add the fish chunks and tomatoes. Cook for another 10-15 minutes or until the fish is cooked through.
  6. Adjust the seasoning if needed and serve hot with steamed rice.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
40 minutes
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
300 per serving
Carbohydrates
15g
Protein
25g
Fat
12g

Supplies

Pot Stove Serving bowls

Tools

Knife Cutting board Wooden spoon

Serving suggestions

Sour and Spicy Fish Stew is best served with steamed white rice to balance the tangy and spicy flavors.

Tips & tricks

For an extra kick of heat, you can add more red chilies or a spoonful of chili paste to the stew.

Cost

$15