Asam Pedas Ikan Bawal: A Nostalgic Malay Heritage

(Updated Version)

Let’s talk about our Malaysian local herbs - the unsung heroes that infuse dishes with vibrant hues and a tantalizing burst of spicy and sour notes. What dish could I possibly be referring to? None other than the legendary, timeless, and quintessentially Malay, Asam Pedas.

 

Oh-my! Does the name alone stir a sense of nostalgia? Of course, it does! Asam Pedas is more than just a dish; it's a journey through the heart of Malaysian culinary heritage. A dish that has stood the test of time, not just for its rich flavors but for the bounty of nutrients and health benefits it brings to the table. At its core, Asam Pedas is all about tender fish swimming in a gravy that’s an explosion of taste—sour, spicy, and utterly mouthwatering.

Now, did you know that the herbs in Asam Pedas, like the sourness of asam (tamarind juice or dried tamarind pieces), are more than just flavor enhancers? They’re packed with health benefits, adding more than just taste to our plates—they add value to our well-being.

 

Introducing this iconic dish to my husband took some time. Indian palates are often deeply rooted in their own spice traditions, and crossing over to Malay dishes like Asam Pedas can be a challenge. Many Indians I know seem to put up a barrier when it comes to dishes like this, almost as if you’re trying to introduce something alien or even dangerous to them. Strange, isn’t it? But not for me, Nava! Malay food is in my blood, a heritage passed down as I grew up in a Malay area, and the rest, as they say, is history. I've lost count of how many times I've made Asam Pedas.

 

Now, if you're under the impression that making Asam Pedas is complicated, think again. It’s actually quite simple, and don't let anyone convince you otherwise. It all starts with gathering the herbs and pantry-friendly ingredients to make the Asam Pedas rempah. You can make it from scratch or opt for store-bought versions. But here’s how you can whip up the rempah at home.

 

Asam Pedas Rempah (Spice Paste)

Ingredients

½ inch ginger

5 cloves garlic

5 shallots

1 lemongrass stalk (serai)

Dried red chilies (to taste)

1 inch fresh turmeric

1 inch galangal

½ inch roasted belacan (optional for vegetarians)

Some water

Method

You can either blend these ingredients, adding water if needed, or pound them into a paste. For pounding, you won’t need water.

FRYING ASAM PEDAS REMPAH/PASTE

 Asam Pedas Rempah: Tips and Variations

The chilies - dried, fresh, or a combination—set the vibrant color of the dish. Belacan is optional, and for a vegetarian version, you can omit it (VEGETARIAN DEVIL/DEBIL CURRY).

The herbs, such as turmeric leaves, torch ginger flower, kaffir lime leaves, daun kesum (also known as asam leaves), and Vietnamese coriander, bring a unique scent to the dish. We grow all these herbs in Nava’s Zen, as part of our organic urban gardening.

 GINGER TORCH/BUNGA KANTAN

DAUN KESUM/ASAM LEAVES/VIETNAMESE CORIANDER

GROWING CHILLIES

GROWING AND MAKING LEMONGRASS HONEY TEA

If you prefer a thicker gravy, just reduce the amount of water. You can make this rempah in bulk and freeze it for future use.

 

Asam Pedas is traditionally made with fish, but feel free to add fried anchovies or boiled eggs.

When choosing fish, go with what you like - there’s no right or wrong here. Common vegetables include okra, brinjals, or even pineapple, but feel free to experiment with other varieties.

There are also variations of Asam Pedas, like Asam Fish Curry, which is part of Nyonya cuisine and equally spicy (MALACCA FOOD HUNTING).

Full Asam Pedas Recipe

Ingredients

Asam Pedas rempah (spice paste)

500g (one medium-sized) bawal hitam (pomfret), cleaned and sliced

2 pieces dried tamarind

3-4 Chinese brinjals, cut lengthwise (or bendi/okra)

1 torch ginger bud, flaked

10 cherry tomatoes

½ cup oil

Water as needed

Palm sugar to taste

Salt to taste

 

Method

Heat the oil and fry the rempah until the oil separates and aromatic.

Pour in water, add the tamarind, and let the rempah simmer.

Gently add the fish, along with sugar and salt, being careful not to break the fish.

Once the fish is cooked, stir in the torch ginger flower.

I've also added cauliflower to my Asam Pedas and served it with an Indian-style chickpea curry leaves stir-fry and a Japanese-inspired no-cook longan salad (canned longan, tomato, coriander leaves, red chilies, lime juice, roasted black sesame seeds, and salt).

So, here’s to happy cooking, loves!

Asam Pedas awaits you in all its vibrant, spicy, and sour glory.