Assam pedas

Assam Pedas or Asam Pedas is a popular Malay and Minangkabau dish. It is a sour and spicy fish stew dish that is commonly found in Malaysia, Indonesia, and Singapore. The main ingredients of Assam Pedas are usually seafood such as fish, and vegetables, cooked in a tamarind-based broth.

Ingredients

The main ingredient of Assam Pedas is fish. The most commonly used types of fish in this dish are mackerel, tuna, and pomfret. However, other types of seafood such as prawns and squid can also be used.

The dish is cooked in a broth made from tamarind (known as 'assam' in Malay), which gives the dish its sour taste. Other ingredients include chili peppers, tomatoes, okra, Vietnamese coriander (known as 'daun kesum' in Malay), and turmeric.

Preparation

The fish or other seafood is first marinated in a mixture of tamarind juice, salt, and a small amount of sugar. It is then cooked in a broth made from tamarind juice, water, and a spice paste. The spice paste is made from ground chili peppers, shallots, garlic, turmeric, and galangal.

The vegetables are added towards the end of the cooking process, to ensure they retain their texture and color. The dish is typically served with white rice, and can be garnished with fresh herbs such as Vietnamese coriander.

Variations

There are many regional variations of Assam Pedas. In Malacca, a version known as 'Assam Pedas Melaka' is popular. This version often includes belacan (shrimp paste), and is typically sweeter and less spicy than other versions.

In Indonesia, a similar dish known as 'Asam Padeh' is popular, particularly in West Sumatra. This version often includes beef, and is typically served with rice and vegetables.

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