Asam Pedas Ikan — Malaysian Sour and Spicy Fish Stew

Other Fast With Fish Published June 13, 2026

Asam pedas means "sour and spicy," and this Malaysian classic delivers both with full force. Chunks of firm fish simmer in a brick-red broth built on a pounded paste of dried chilies, shallots, garlic, lemongrass, and galangal, soured aggressively with tamarind and brightened with torn herbs and okra. It is fragrant, fiery, and tart enough to wake the whole table — a dish for the fish-permitted feast days like Annunciation or Palm Sunday, when the fast opens to vertebrate fish. Serve it over rice and let the sour broth do the work.

This is a fish-day dish by design. On strict or oil days when fish is not permitted, the very same broth is superb with firm tofu and chickpeas in place of the fish — see the notes.

FASTING LEVEL: Fast With Fish (Annunciation, Palm Sunday, and other fish-permitted days)
SERVINGS: 4
TIME: 40 minutes

INGREDIENTS

- 600g firm white fish (mackerel, snapper, or cod), cut into large chunks
- 3 tablespoons vegetable oil
- For the spice paste:
- 8 dried red chilies, soaked (or 3 tablespoons sambal oelek)
- 6 shallots
- 4 cloves garlic
- 2 stalks lemongrass, white parts
- 1 thumb galangal (or ginger)
- 1 teaspoon turmeric
- For the stew:
- 3 tablespoons tamarind paste dissolved in 3 cups water
- 2 tomatoes, cut into wedges
- 8 okra pods, halved
- 1 stalk lemongrass, bruised
- 1 tablespoon sugar
- Salt to taste
- A handful of Vietnamese mint or cilantro
- Steamed rice, to serve

METHOD

1. Blend or pound the spice paste ingredients into a smooth, fragrant paste, adding a splash of water if needed.

2. Heat the oil in a pot over medium heat. Fry the spice paste, stirring often, for 6-8 minutes until deeply fragrant and the oil separates and reddens.

3. Pour in the tamarind water and add the bruised lemongrass, sugar, and a good pinch of salt. Bring to a simmer and cook 5 minutes to marry the flavors.

4. Add the tomatoes and okra and simmer 5 minutes until the okra is just tender.

5. Gently slide in the fish chunks. Simmer 6-8 minutes, spooning broth over them, until the fish is just cooked through and flaking. Do not stir hard, or the fish will break.

6. Taste and adjust — it should be boldly sour, spicy, and savory. Scatter with herbs and serve over rice with extra broth.

NOTES

- On strict or oil days when fish is not allowed, replace the fish with 400g firm tofu and a can of chickpeas; simmer until heated through. The sour-spicy broth carries it beautifully.
- Shellfish such as shrimp or mussels are permitted on any fasting day and work wonderfully here in place of the fish.
- Add eggplant or pineapple chunks for a sweet-sour variation.
- The broth should be aggressively sour; add more tamarind if it tastes flat.