Asam Pedas Ikan Tenggiri – Spicy Tamarind Mackerel Stew Recipe

At AuthenticMalayKitchen.com, we delve into the rich tapestry of Malaysian cuisine. Today, we explore Asam Pedas Ikan Tenggiri, a spicy and sour mackerel stew that's a staple in Malay households. This dish, known for its tangy tamarind base and fiery chili kick, is perfect for those seeking bold flavors.

If you've enjoyed our Nasi Kerabu and Roti Jala, this Asam Pedas recipe will add another dimension to your Malaysian culinary journey.


🧾 Ingredients:

For the Spice Paste:

  • 10 dried red chilies, soaked and deseeded

  • 5 shallots

  • 3 cloves garlic

  • 1-inch piece of ginger

  • 1 stalk lemongrass (white part only)

  • 1 tsp belacan (shrimp paste)

For the Stew:

  • 500g mackerel (ikan tenggiri), cut into steaks

  • 2 tbsp tamarind paste mixed with 1 cup water

  • 1 tomato, quartered

  • 5 okra (ladies' fingers)

  • 2 sprigs daun kesum (Vietnamese mint)

  • Salt and sugar to taste

  • 2 tbsp cooking oil

👨‍🍳 Step-by-Step Instructions:

  1. Prepare the Spice Paste:

    • Blend all the spice paste ingredients until smooth. Add a little water if necessary to facilitate blending.

  2. Cook the Paste:

    • Heat oil in a pot over medium heat. Sauté the spice paste until fragrant and the oil separates.

  3. Add Tamarind Juice:

    • Pour in the tamarind juice, stirring well. Bring to a gentle boil.

  4. Add Vegetables:

    • Add the tomato quarters, okra, and daun kesum. Simmer for 5 minutes.

  5. Add Fish:

    • Gently place the mackerel pieces into the stew. Simmer until the fish is cooked through, about 10 minutes.

  6. Season:

    • Add salt and sugar to taste. Adjust the sourness by adding more tamarind paste if desired.

💡 Tips for Perfect Asam Pedas:

  • Fish Freshness: Use fresh mackerel for the best flavor and texture.

  • Spice Level: Adjust the number of chilies to suit your heat preference.

  • Vegetable Variations: Eggplant and pineapple can be added for additional flavors.

❓ FAQs:

Q: Can I use other types of fish?
A: Yes, stingray, snapper, or catfish are excellent alternatives.

Q: How do I store leftovers?
A: Store in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.

Q: Is it necessary to use belacan?
A: Belacan adds depth to the flavor, but if unavailable, you can omit it.

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