Asam Fish: A Delicious and Tangy Malaysian Dish
If you're a fan of seafood, then you must try Asam Fish, a popular Malaysian dish that is both spicy and sour.
Asam Pedas, which literally translates to "sour spicy," is a traditional Malay dish that is known for its tangy and spicy taste.
The dish is typically made with fish, but can also be made with other types of seafood.
Asam Fish is a popular dish in Malaysia and is often served with plain white rice.
The dish has a unique flavour profile that is both sour and spicy, making it a favourite among locals and tourists alike.
The preparation of the dish involves cooking the fish in a tangy and spicy gravy, which is made using tamarind, chillies, and other spices.
Key Takeaways
- Asam Fish is a popular Malaysian dish that is both spicy and sour.
- The dish is typically made with fish and is served with plain white rice.
- Asam Fish is prepared by cooking the fish in a tangy and spicy gravy made with tamarind, chillies, and other spices.
Asam Pedas Essentials
If you're a fan of spicy tamarind fish, then you must try the Malaysian dish, Asam Pedas. This fish stew is a classic Malay dish that is sour, fiery hot, and tastes extraordinarily satisfying.
It is a popular dish in Malaysia, Singapore, and Indonesia, and is often served with steamed rice.
Key Ingredients
The key ingredients in Asam Pedas are tamarind juice or tamarind pulp, fish, salt, water, okra, tomato, daun kesum (Vietnamese coriander), garlic, tamarind paste, sugar, lemongrass, dried chillies, and vegetables such as onion, turmeric powder, lime, ginger, and shallots.
Belacan (dried shrimp paste) is also added to the dish to give it a unique flavour.
Preparation Techniques
To make Asam Pedas, first prepare the spice paste by blending the garlic, dried chillies, shallots, and belacan together.
Then, heat some cooking oil in a pot, add the spice paste and fry until fragrant.
Add the fish, tamarind juice, water, and vegetables, and let it simmer until the fish is cooked.
Serving Suggestions
Asam Pedas is best served with steamed rice.
The sourness, hotness, and sweetness of the dish can be balanced by adding more sugar or tamarind paste to taste.
Some people also like to add curry leaves to enhance the fragrance of the dish.
Variations by Region
Asam Pedas has many regional variations. In Malacca, the dish is known as Asam Pedas Melaka and is made with mackerel or stingray.
In Aceh, Sumatra, the dish is known as Asam Padeh and is made with red snapper or white fish.
In Riau Islands, the dish is known as Asam Pedas Ikan Kembung and is made with ikan tenggiri (Spanish mackerel) or sea bass.
In Chinese and Indian cuisine, the dish is sometimes made with salmon or cod.
Fish Selection
The type of fish used in Asam Pedas can vary depending on the region and personal preference.
Some popular choices include mackerel, ray, pomfret, stingray, salmon, red snapper, and white fish.
It is important to choose fresh fish and to clean it thoroughly before cooking.
Flavour Balancing
The key to making a delicious Asam Pedas is to balance the sourness, hotness, and sweetness of the dish.
Tamarind juice or tamarind pulp is used to give the dish its sour flavour, while dried chillies and fresh chillies are used to give it its hotness.
Sugar is added to balance the sourness, and salt is added to enhance the flavour of the dish.
Herbs and Spices
Herbs and spices are an essential part of Asam Pedas.
Lemongrass, ginger, and turmeric powder are added to give the dish its fragrant aroma, while daun kesum and curry leaves are added to enhance the flavour of the dish.
Lime leaves and Vietnamese coriander can also be added for extra fragrance.
Nutritional Information
Caloric Content
Asam fish is a delicious and healthy dish that is low in calories.
A serving of asam fish typically contains around 200-300 calories, depending on the type of fish and the other ingredients used in the recipe.
This makes it a great option for those who are watching their weight or trying to maintain a healthy diet.
Health Benefits
Asam fish is not only low in calories, but it is also packed with nutrients that are essential for good health.
Fish is a great source of protein, which is important for building and repairing muscle tissue.
It is also rich in omega-3 fatty acids, which are beneficial for heart health and can help to reduce inflammation in the body.
In addition to the health benefits of fish, asam fish also contains a variety of vegetables such as okras (also known as ladies’ fingers).
These vegetables are a great source of vitamins and minerals, including vitamin C, vitamin K, and folate.
They are also high in dietary fibre, which is important for maintaining good digestive health.
Frequently Asked Questions
What's the best fish to use for an Assam fish dish?
The best fish to use for an Assam fish dish is a firm, white fish that can hold its shape when cooked.
Some popular choices include red snapper, sea bass, and mackerel. However, you can use any fish of your liking as long as it is fresh.
How do you cook a traditional Nyonya Assam fish?
To cook a traditional Nyonya Assam fish, you will need to prepare a spice paste made from shallots, garlic, ginger, lemongrass, and chillies.
Fry the spice paste in oil until fragrant, then add tamarind juice and water.
Bring the mixture to a boil, then add fish and vegetables such as okra and tomatoes.
Simmer until the fish is cooked through and the vegetables are tender.
Can you provide a classic Assam fish recipe?
Sure, here's a classic Assam fish recipe that you can try:
Classic Assam Fish Recipe
- 500g firm white fish, cut into pieces
- 1 onion, sliced
- 2 tomatoes, sliced
- 1 cup tamarind juice
- 1 cup water
- 2 tbsp oil
- Salt and sugar to taste
Spice paste:
- 5 shallots
- 3 cloves garlic
- 2 stalks lemongrass
- 5 dried chillies
- 1 tsp belacan (shrimp paste)
- Blend all the spice paste ingredients in a food processor until smooth.
- Heat oil in a pan and fry the spice paste until fragrant.
- Add tamarind juice and water to the pan and bring to a boil.
- Add fish, onion, and tomatoes to the pan and simmer for 10-15 minutes until the fish is cooked through.
- Season with salt and sugar to taste.
What are the essential ingredients for an Assam Pedas?
The essential ingredients for an Assam Pedas are tamarind juice, lemongrass, chillies, shallots, garlic, and belacan (shrimp paste).
Other ingredients such as fish, vegetables, and spices can be added to taste.
How is Assam Pedas different from regular fish curry?
Assam Pedas is different from regular fish curry because it has a sour and tangy taste from the tamarind juice.
It also has a spicier kick from the use of chillies and belacan (shrimp paste).
Regular fish curry, on the other hand, is milder in taste and can vary in flavour depending on the region.
What does 'asam pedas pari' refer to?
'Asam pedas pari' refers to a type of Assam Pedas dish that uses stingray fish. The dish is popular in Malaysia and Singapore and is known for its spicy and sour taste.