Ingredients with Measurements:
- 500g fish (mackerel or snapper)
- 2 tbsp tamarind paste
- 3 cups water
- 5 shallots, sliced
- 3 garlic cloves, minced
- 2 red chillies, sliced
- 2 green chillies, sliced
- 1 tbsp palm sugar
- 1 tsp salt
- 2 tbsp cooking oil
Special equipment needed:
- Large pot or wok
Step-by-step instructions:
1. Clean and cut the fish into pieces. Set aside.
2. In a bowl, mix the tamarind paste with 1 cup of water. Strain and set aside.
3. Heat the oil in a large pot or wok over medium heat.
4. Add the shallots, garlic, and chillies. Cook until fragrant.
5. Add the tamarind water, remaining 2 cups of water, palm sugar, and salt. Stir well.
6. Bring the mixture to a boil.
7. Add the fish pieces and simmer for 10-15 minutes or until the fish is cooked through.
8. Serve hot with steamed rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 220
- Fat: 12g
- Carbohydrates: 10g
- Protein: 20g
Substitutions for ingredients:
- Tamarind paste can be substituted with lime juice.
- Palm sugar can be substituted with brown sugar.
Variations:
- Add vegetables such as okra, eggplant, or tomatoes.
- Use different types of fish such as tilapia or catfish.
Tips and tricks:
- Use fresh fish for the best flavor.
- Adjust the amount of chillies according to your preference.
- To make the dish spicier, add more chillies or use spicier varieties.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over medium heat until heated through.
Presentation ideas:
- Serve in a large bowl with steamed rice.
Garnishes:
- Garnish with chopped coriander or spring onions.
Pairings:
- Serve with a side of stir-fried vegetables.
Suggested side dishes:
- Stir-fried vegetables
- Steamed rice
Troubleshooting advice:
- If the dish is too sour, add more palm sugar.
- If the dish is too salty, add more water.
Food safety advice:
- Make sure the fish is cooked through before serving.
Food history:
- Ikan Asam Pedas is a traditional Malay dish that originated from the state of Malacca in Malaysia.
Flavor profiles:
- Sour, spicy, and savory.
Serving suggestions:
- Serve hot with steamed rice.
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Region: Malaysian