Asam Pedas is one dish synonymous with Malacca as well as Johor in Malaysia and it is soo popular that it's said "a trip to Melaka or Johor is in complete without savouring it". Asam Pedas literally means hot/spicy and sour and basically a dish of fish or beef in light gravy.
The fishes that one can use to make this dish are Spanish mackerel, stingray or catfish. The use of Vietnamese coriander, or 'daun kesum', is also widely used to prepare asam pedas. In Malaysia, daun kesum is mainly used as garnishing for example in laksa (which prepared with fish) or as mentioned asam pedas as asam laksa. The herb has a coriander-like smell with a clear lemony note.
Ingredients
- 300g spanish mackerel/tenggiri/stingray
- 8 shallots
- 6 dried chillies (soak in water to soften)
- 3 garlic
- 1 lemon grass-crushed
- 1/2 in fresh turmeric (optional)
- 1 tablespoon shrimp paste
- 2 stalks daun kesum/ vietnamese coriander
- 1 bunga kantan/torch ginger
- 2tomatoes (quartered)
- 4 ladies fingers
- 4 tablespoon tamarind juice
- Salt to taste
Grind shallots and garlic together. Keep aside. Grind dried chillies and shrimp paste together and keep that aside. Discard the top and bottom part of ladies finger and keep it whole. In a wok, heat enough oil to saute the shallots and garlic paste. Once aromatic, add in the dried chilli paste. Saute until the chilli is cooked and oil floats slightly at the edges. Add in tamarind juice, tomatoes, ladies finger, torch ginger, Vietnamese coriander and salt. Leave to simmer until vegetables are tender. Add in fish finally. Leave for another 5 minutes and then dish out. You can add turmeric powder or fresh turmeric if preferred.
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