Assam Pedas, Hot And Sour Fish Stew With Eggplant & Okra "Malaysian Monday 3"

The Malay name of this dish - Assam pedas translates literally into "sour hot". This hot, fragrant and sour fish stew has a very special place in my heart since it is the very first Malay dish that I learnt to cook at the age of 11. Sadly this simple and very sophisticated dish don't often make it to the restaurant menu unlike the curry version - Gulai ikan. I think this is a wonderful alternative to a fish curry when you want something a little lighter and healthier without resorting to anything that is plain and boring. I hope you have enjoyed all the Malaysian recipes posted for the last one week and are all inspired to try cooking some beautiful Malaysian food at home. 

P.S My laptop hasn't been working for the past week and that is the reason for my erratic posting pattern. 

serves 4 to 6 as part of a Malaysian meal

you'll need;

1 kg of red snapper fillets or spanish mackeral cutlets

15 okras (choose young and tender ones)

2 eggplants, cut into pieces to match the okra

1 bunch of Vietnamese mint

3 assam keping (tamarin peel)

1 tomato, cut into wedges

1.5 L of water or stock

sugar to taste

salt to taste

cooking oil

for the spice paste;

1.5 brown onions, chopped

2" piece of fresh turmeric, chopped

2" piece of galangal, chopped

2" piece of ginger, chopped

20 dried chillies, snipped, removed seeds and boiled to soften 

3 long red chillies, chopped

2 lemongrass (white part only) finely sliced

1 tbs of toasted shrimp paste

a pinch of salt

Pound or blend to a fine paste

Prepare the ingredients.

Prepare the spice paste.

Fry spice paste with 4 tbs of cooking oil for a few minutes til fragrant and oil starts to split.

Add water or stock, tamarind peel and half of the Vietnamese mint. Simmer for 10 to 15 minutes. Remove Vietnamese mint.

Add eggplants follow by okras and seasonings. 

Add fish  and tomato when the vegetables are almost done, check for seasonings and finally add in the rest of the picked Vietnamese mint.

Serve immediately as part of a Malaysian meal. You will need plenty of rice with this.

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