Assam Pedas Fish

  • 28 Jul 2017
  • |
  •  2790

Assam Pedas is a Malaysian dish that literally means "sour spicy."

You are definitely bound to get various recipes for Assam Pedas if you ask any home cooks in Malaysia.

This is due to their own interpretation for this favorite dish with endless adaptations.

Astro Ulagam found a sour, fiery hot and extraordinary Assam Fish recipe just for you!


1 Pomfret/ Spanish mackerel/ stingray (1/2 pound to 1 pound)

10 small okras

1 tomato (cut into wedges)

1 teaspoon of fish curry powder

2 sprigs of daun kesum (Vietnamese mint/Vietnamese coriander)

5 tablespoons of cooking oil

1 tablespoon of palm sugar/sugar

Salt to taste


1 clove garlic

1 stalk of lemon grass (white part only)

4 shallots

8-10 dried chilies (depending on heat level)

1/2 tablespoon of prawn paste (optional)


1 1/4 cup of water

Tamarind pulp (size of a small ping pong ball)


1) Pound the ingredients for spice paste with pestle and mortar or grind in a food processor. Keep it aside.

2) Soak the tamarind pulp in warm water for 15 minutes. Squeeze the tamarind pulp constantly to extract the flavor into the water. Drain the pulp and save the tamarind juice.

3) Heat oil and fry the spice paste for 2 minutes or until fragrant. Then, add the tamarind juice and fish curry powder. Let it boil.

4) Now, add the tomato wedges, okras and daun kesom. Bring to a boil.

5) Add the fish, salt and palm sugar. Simmer on low heat for 5 minutes or until the fish is cooked.

6) Serve hot with steamed rice!

Picture credit:

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