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.
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
- Heat some cooking oil in a pot and sauté the shallots until fragrant.
- Add in the red chilies, lemongrass, and turmeric powder. Stir well.
- Pour in the water and bring it to a boil.
- Add the tamarind peel, tamarind paste, sugar, and salt. Stir and let it simmer for 10 minutes.
- Gently add the fish chunks and tomatoes. Cook for another 10-15 minutes or until the fish is cooked through.
- 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