Asam Pedas is one of those dishes that instantly warms the soul. This sour and spicy fish stew is a beloved favorite across Southeast Asia, especially in Malaysia, Indonesia, and Singapore. The name Asam Pedas literally means “sour and spicy” in Malay, perfectly capturing the bold, tangy flavors in every bite.
Traditionally, it’s made with fish, tamarind juice, chilies, fragrant herbs, and vegetables, simmered together to create a rich, flavorful gravy. Most often, it’s cooked with fish like stingray or snapper, and served with hot white rice and a side of Sambal Belacan for that extra kick.
While fish is the classic choice, you’ll also find delicious variations, like Chicken Asam Pedas and Mutton Asam Pedas. They are popular in Malacca and every bit as mouthwatering as the original. I have shared the recipes for both if you’re in the mood to switch things up!
I personally make Asam Pedas about twice a month. It is a staple in our home. My husband always looks forward to it, and honestly, it never gets old. It may be a little too spicy for my younger kids to enjoy, but I have occasionally seen them sneaking a taste or two. So that’s a start!
Preparing the Ingredients:
The Blended Paste – Start by peeling your onions, garlic, and ginger, then give them a rough chop. Pop everything into a blender with just a splash of water and blend until smooth. Want to speed things up? You can use a mini chopper instead and skip the water. The paste won’t be as silky, but it’ll cook much faster, which is a total win on busy days!
Dried Chilli Paste – I always keep a container of dried chilli paste in the fridge. It’s such a time-saver! Whenever I need some heat, I just scoop in a few spoonfuls. If you don’t have any prepped, no worries! Just blend 20–25 dried red chillies along with your paste ingredients. Or, if you’re curious, you can learn how to make your own dried chilli paste here.
Turmeric – For ease, I usually reach for turmeric powder, but if you have fresh turmeric, even better! Just blend it right in with your paste ingredients for a richer flavor and gorgeous color.
Dried Shrimp Paste – Another staple in my kitchen is shrimp paste. I like to buy it in blocks and dry-roast it in a pan before storing. It brings out such a deep, umami aroma. Want to learn how to prepare it? [Here’s how to toast dried shrimp paste].
Lemongrass – Don’t skip this! Use the whole stalk, but make sure to peel off the outer two layers first. Then, give it a good bruise with the back of a knife to release all that lovely aroma. I like to add it before any liquid goes in, so the flavor really infuses into the paste as it cooks. It makes a world of difference!
Tamarind Paste – When it comes to tamarind, I personally love using the block-style paste. It’s a bit more traditional and has such a rich, tangy depth. To use it, just soak a small chunk in warm water and gently squeeze it with your fingers to extract all that lovely juice. There are quite a few different types of tamarind paste out there, so if you’re curious or wondering which one to choose, [you can read more about them here].
Torch Ginger Flower (Bunga Kantan) – This beautiful bud adds a unique gingery, citrusy flavor that’s truly special in Asam Pedas. It also helps neutralize any fishy smell, making the dish more balanced and pleasant. Plus, it’s packed with goodness. Think anti-bacterial and anti-inflammatory benefits. That said, it’s completely optional, so don’t worry if you can’t find it. To use it, you will need to cut it in half, lengthwise. Then give it a little bruise.
Laksa Leaves – I’ll admit it, I have a soft spot for laksa leaves! I usually toss in a little extra because they add such a fragrant, herby aroma that’s both delicious and comforting. And unlike some herbs, these are lovely to eat too, not just for flavor!
Now that you’ve got all your ingredients prepped, let’s get cooking!
Description
When it comes to cooking Asam Pedas, the classic choices of fish are Spanish mackerel (ikan tenggiri) or Stingray (ikan pari). Both bring that authentic, comforting flavor we all love. But don’t worry if you can’t find those! You can easily swap them out for Sea bream (ikan kerisi) or even red snapper (ikan merah). Just a quick tip: try to pick fish that don't have too many tiny bones. It makes the dish so much more enjoyable (and family-friendly too!).
I've also seen some creative spins using salmon, which is a lovely, healthier option. Just keep in mind that salmon will slightly change the taste of the dish. But who knows, you might end up loving this version!
Ingredients
Paste ingredients (blend smooth):
Other ingredients:
Instructions
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In a pot, heat some oil over medium heat and gently stir-fry your blended paste and dried chili paste. Keep stirring until the oil begins to separate.
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Sprinkle in the turmeric powder, then add the toasted dried shrimp paste and fragrant lemongrass. Stir everything together for about a minute.
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Pour in the tamarind water and toss in the torch ginger flower and laksa leaves. Let it all simmer gently to release the lovely aroma of the herbs. This is a good time to season your gravy with a bit of salt and a touch of sugar to taste. Note: If the gravy is not tangy enough for your tastebuds, throw in a slice of dried tamarind.
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Gently place the fish into the gravy and try not to stir too much. We want those tender pieces to stay whole and beautiful.
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Once the fish is almost cooked through, add in the juicy tomatoes and fresh okra.
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When the okra has softened and everything is perfectly cooked, go ahead and turn off the heat. You’re ready to serve a comforting, flavor-packed dish that’s sure to impress.
Note
How Do You Like Your Gravy?
This one’s totally up to you! Some of us love our Asam Pedas with a rich, thick gravy that clings beautifully to the fish, while others prefer it a little more light and soupy. There’s no right or wrong here. Just adjust the amount of water to match your personal taste (and maybe your mood!).
Turn Up the Heat!
Love it spicy? Go ahead and add more dried red chilli paste! Not only will it give your Asam Pedas that satisfying kick, but it also deepens the beautiful red color of the gravy. Just a little tweak makes a big difference!
