Malaysian Food Asam Pedas

By Sfire Ling

Asam Pedas Fish also known as Ikan Asam Pedas in Malay. This is a Malaysian fish stew dish where a fresh fish is cooked in a tamarind juice. Asam Pedas is so much famous dish that it is commonly said that a trip to Melaka is not completed until this dish is tasted.

The literal meaning of this dish is something hot and spicy and is basically a dish of fish prepared in curry. The cooking procedure of this dish involves soaking the pulp of the fruit and then squeezing it until the juice is extracted. Then the fish is cooked in this juice. To add in more taste, various vegetables like brinjals okra and tomatoes are also added. The fish which are generally used in this dish are red snapper or mackerel. Fish heads are also used to make the stew tasty and spicy. For serving, it is important that a fish remains intact therefore it is added in last. Bengali called this dish as macher tak which means a sour fish. There are varieties in this dish and is served with beef at some places.

The mostly used components of this dish are, shallots, galangal, garlic, belacan, dried chillies, daun kesum, and tamarind juice. Ginger fresh turmeric, bunga kantan, lemon grass and asam gelugor (Garcinia atroviridis) are also used by some in their dishes.

Shallots and garlic are mixed together for the preparation of Asam Pedas. Bunga kantan is sliced quarterly and the dried chilies and shrimp paste are mixed together through grinding. These grounded ingredients are then placed in a jar until it becomes aromatic. At the end Tamarind juice is added to give the dish a sour taste. Vietnamese coriander also known as laksa leaf is widely used in Asam Pedas fish. These are used for garnishing the dish. This dish has a odor similar to coriander with a lemony taste.

Asam Pedas fish is generally cooked with tomatoes, lady fingers, chilies and spices. Tamarind used in this dish is basically a souring agent and adds in flavor to the dish. It is sour and sweet at a time. Sourness is usually added in the dishes so that appetite can be increased. Asam Pedas fish is an integral part of Malay heritage and continuous improvements have been made ever since its evolution. The taste varies according to the tastes of the local people. When it is served in clay pot, the taste becomes marvelous. It is often served with rice and salted eggs.

The food heritage of Malaysia is very rich and people love to taste the traditional dishes of Malaysia especially when they are in the country during vacation and at festivals.

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