What happens if you pair a gravy that has the perfect balance of spiciness, sweetness, and
sourness with fresh fish like the Kembong fish? Most probably a pot full of Asam Pedas that boasts a tangy flavour that is sure to get you hooked.
Whipped up with specific key ingredients that tickle your tastebuds, the tangy zing of this classic Malay dish will whet your appetite with its savouriness. But where did this dish come from, and how can you prepare this dish from the comforts of your own home? Before sprinting to your local fish supplier in Singapore to cook up a storm, let’s learn more about this extraordinarily satisfying dish.
Literally translating to "Tamarind Spicy", Asam Pedas is a hot and sour Malay fish curry that is commonly served with plain, white rice. Unlike other runny curries, the fish is stewed in gravy made of sour tamarind and red chilli peppers, and is paired with vegetables like okra due to their natural thickening properties. There are countless variations in the classic Asam Pedas hand-me- down recipes, but the two key ingredients - chilli and tamarind - set the base for the limitless flavour possibilities. Though Asam Pedas is commonly made with Spanish mackerel, other types of fish species like Kembong fish and freshwater pomfret are good substitutes too. Whether you're working with fresh or frozen seafood, and regardless of the type of fish you find yourself gravitating towards, the unique flavour profile of the gravy is enough to carry the weight of the entire dish.
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