Ikan asam pedas (fish in sour spicy gravy)

Main Dish
3 servings
40 min
40 min
Typical Malaysian sour spicy lip smacking asam pedas with white rice.


Number of serving: 3
500g (one medium size) bawal hitam/pomfret – scale, gut and cut into pieces

2 pcs asam keeping/dried tamarind

3-4 Chinese brinjals – cut lengthwise.

1 bunga kantan/torch ginger bud – shredded

10 cherry tomatoes or 1 large tomato –cut into eight pieces

1/2 cup oil

1 1/2 tsp sugar

Salt for taste

Rempah/Spices (blend/ground to a thick smooth paste)

1/2 inch ginger

5 shallots

1 lemongrass/serai

10 dried red chilies (or as per taste)

1 inch kunyit hidup/fresh turmeric

1 inch lengkuas/galangal


  • When oil is heated, fry spices till aromatic and oils splits.
    Add 1/2 liter of water and put in tomatoes, brinjals, asam, salt and sugar.
    Stir and simmer.
    When gravy is heated through, drop in fish slowly.
    Continue to simmer until fish is cooked.
    Stir in bunga kantan and remove from heat.


Ikan Asam Pedas (Fish in Sour Spicy Gravy), photo 1
Ikan Asam Pedas (Fish in Sour Spicy Gravy), photo 2


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