Apr 20, 2012
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Ikan masak Asam Pedas ia a sour stew of fish (usually mackerel) together with tamarind, chili, tomatoes, okra and Vietnamese coriander (Malay: daun kesum). There are lot’s of varieties of this type of dish but the one I am sharing the recipe here is the one famous and originated from Muar, Johor.
Ikan Masak Asam Pedas Muar (Sour & Spicy Fish Stew)
- 1/2 cup cooking oil
- 1/2 cup Tamarind juice
- 1 cup boiled water
- 2 tablespoon lime juice or 2 dried sour fruit (asam keping)
- Salt to taste
- 2 Kaffir Lime Leaves (shredded)
- 1/4 onion - thinly sliced
- 3 cloves garlic - thinly sliced
- Laksa leaves (Daun Kesum)
- 2 large Mackerels or 1 large Sea bass
- 1/2 teaspoon sugar
- 3 tomatoes (cut to wedges)
- 10 ladyfinger (bendir) - cut the stem and handle/washed
- Spice paste:
- 2 tablespoon Sambal Olek or 9 dried red chillies (seeded)
- 1/2 inch fresh turmeric or 1 teaspoon turmeric powder
- 1 teaspoon Belacan (dried shrimp paste)
- 3 cloves garlic
- 3/4 large onion or 10 shallots
- 1/2 inch ginger - thinly sliced
- Add in the spice paste ingredients into a food processor or blender. Blend them until smooth.
- Heat cooking oil in a pot and saute the thinly sliced onion and garlic until crispy.
- Add in the sambal olek or the whole blended spice paste. Stir well. Fry until crispy and the oil come surfaced (pecah minyak).
- Add the boiled water, ladyfingers, tamarind juice and lime juice or dried sour fruits (asam keping).
- Stir well and leave to boil.
- Add in the fish, tomatoes, Kaffir lime leaves, sugar and salt. Stir well.
- Taste the sourness and salt to taste.
- Reduce the heat continue simmer until the sauce thickens (5 -10 minutes or until the fish cooked).
- Dish out and serves while it is till hot and great to be eaten together with boiled Thai or Brasmati rice.
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