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A slice of Narrow-Barred Spanish Mackerel, some okras and tomatoes, served with assam pedas curry gravy in a plate.

Asam Pedas Ikan Tenggiri

Somjit Najaireeb
Tangy, mildly spicy with sweet fresh fish, this recipe is sure to tickle your appetite! The fragrance of herbs and spices used, combined with a rich and tasty gravy makes a perfect main dish to go with white rice for a special occasion, or a simple meal! Enjoy.
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Prep Time 30 mins
Cook Time 40 mins
Total Time 1 hr 10 mins
Course Main Course, Side Dish
Cuisine Malaysian
Servings 4
Calories 271 kcal

Equipment

  • Saute pan
  • Food Processor
  • Sharp Kitchen Knife
  • Chopping Board
  • Silicone Spatula

Ingredients

Paste (to blend)

  • ½ cup chili paste, soaked and blended, reduce if less spicy is preferred
  • 2 red onions, medium-sized, chopped
  • 5 cloves garlic, skinned
  • 1 nubs ginger, skinned
  • 3-4 nubs tumeric, kunyit, skinned
  • 1 stalk lemongrass, chopped
  • 1 tbsp shrimp paste, mild belacan
  • 1 cup water, room temperature

Cooking

  • 1 tsp turmeric powder
  • 3 large slices mackerel fish, ikan tenggiri, marinated with salt
  • 18 pieces okras
  • 1 tomato, large.
  • 1 handful Vietnamese Coriander, daun kesum
  • 1 stalk ginger flower, bunga kantan, chopped
  • ½ cup concentrated tamarind water, assam jawa; strain 1/4 cup of tamarind pulp with 1/2 cup of water
  • 3 tsp sugar
  • 1 tsp salt, to taste
  • 1 tbsp cooking oil
  • ½ cup diluted tamarind water, strain 1/4 cup of tamarind pulp with 1 cup of water
  • 1 cup water, room temperature

Instructions
 

Making the paste

  • In a clean food processor, add the red onions and lemongrass, followed by the rest of the ingredients, ending with water.
  • Blend the ingredients until well-incorporated and almost smooth.

Cooking

  • Over medium heat, heat the cooking oil in a large saute pan.
  • Add the paste to the pan. Stir until the paste has thickened, and the fragrance of the paste is released.
  • Add the tumeric powder. Stir until well-incorporated.
  • Cover with a lid and allow to cook for 10-15 minutes.
  • Add tamarind water and continue to stir until well-incorporated.
  • Add sugar. Continue to cook until the paste is almost dry, stirring to prevent burning at the bottom of the pan.
  • Add the diluted tamarind water into the pan. Stir until combined. Cover with lid, and allow to come to a rolling boil.
  • Chop the ginger flower to bite-sized pieces. Set aside.
  • Cut the tomato into 6 pieces. Set aside.
  • Remove the heads of the okra. Set aside.
  • Remove the Vietnamese Coriander leaves from the stalks. Set aside.
  • Remove the lid from the pan. Add the ginger flower and salt.
  • While the gravy is in a rolling boil, carefully add the fish so that it is submerged in the gravy. Do not stir.
  • Add okra and tomato carefully to the top of the gravy. Cover with the lid and allow to simmer for 3-4 minutes.
  • Remove the lid and gently stir the fish to ensure that they are not stuck to the bottom of the pan.
  • Taste the gravy. Adjust taste if needed.
  • Add the Vietnamese Coriander. Cover with the lid and allow to cook for 1-2 minutes.
  • Dish onto a shallow plate and serve.

Video

Notes

  • Once completely cooled, it can be stored in the fridge for at most, 2 days.
  • Depending on the freshness of the fish, it can last frozen for 1-2 weeks. However, once thawed, it is not advisable to store it again as the freshness of the fish can deteriorate very quickly.

Nutrition

Serving: 1gCalories: 271kcalCarbohydrates: 45gProtein: 11gFat: 8gSaturated Fat: 1gCholesterol: 86mgSodium: 1465mgPotassium: 733mgFiber: 4gSugar: 19gVitamin A: 713IUVitamin C: 32mgCalcium: 96mgIron: 3mg
Keyword asam pedas, fish, mackerel, sambal, single serving meals, sour, spicy
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