Ikan Masak Asam Pedas Muar (Sour & Spicy Fish Stew)

Ikan Masak Asam Pedas Muar (Sour & Spicy Fish Stew)

Ikan Masak Asam Pedas Muar (Sour & Spicy Fish Stew) Recipe
Easy recipes, Ikan masak asam pedas, Malay food recipes, Asam pedas johor, Asam pedas muar
Cooks in    Serves 2
  • 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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