Quick Weeknights · Malaysian
Ikan Masak Asam Pedas
This classic Melaka curry uses sour and spicy notes to bring out the best in the fresh fish.
Why This Works
The sourness of the tamarind acts as a bridge between the spicy chili paste and the mild, sweet fish.
The Upgrade
Add a few sprigs of torch ginger flower (bunga kantan) for a unique, citrus-floral aroma.
Chef's Secret
Michelin TechniqueThe fish must be added only when the broth is simmering to avoid breaking the skin and maintaining appearance.
Ingredients
Total time including resting: 30 min
Directions
Blend chilies and shallots into a smooth paste.
3 minFry paste in a pot with oil until aromatic and oil separates.
5 minAdd tamarind juice and water to reach a light, soup-like consistency.
2 minBring to a gentle simmer over medium heat.
5 minGently slide in fish steaks; do not stir too much to keep fish intact.
7 minAdd lady's fingers, tomatoes, and daun kesum; simmer until vegetables are tender.
5 minAdjust seasoning with salt to taste.
1 minWine Pairing
Dry Riesling
White Wine
The BottleKlaus Peter Keller Riesling Trocken
The sour and spicy interplay of this curry requires a wine with bracing acidity. Riesling provides the necessary focus to navigate the heat without losing its own character.
Nutrition per Serving
290
calories
25g
protein
10g
carbs
12g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Steamed White Rice
The perfect vessel to absorb the sour and spicy curry sauce of the fish.
Ingredients
Directions
Rinse the jasmine rice under cold water until the runoff is perfectly clear.
Place the rinsed rice, water, salt, and oil into a heavy-bottomed saucepan.
Bring the water to a gentle boil over medium-high heat, uncovered.
Immediately reduce the heat to the lowest setting and cover with a tight-fitting lid.
Simmer for exactly 15 minutes, ensuring the lid remains undisturbed.
Remove from heat and let rest, covered, for 5 minutes before fluffing with a fork.
Side Dish
Blanched Okra
Lightly boil okra to add a mild vegetable that absorbs the complex curry flavors without masking them.
Ingredients
Directions
Wash and trim the ends of the okra pods.
Bring a pot of lightly salted water to a rolling boil.
Add okra to the boiling water and blanch for 2-3 minutes, until bright green and tender-crisp. Immediately transfer to an ice bath to stop the cooking.
Drain the okra thoroughly and pat dry.
In a small skillet, heat olive oil over medium heat. Add minced garlic and red pepper flakes (if using) and sauté until fragrant, about 30 seconds.
Toss the blanched okra with the garlic oil, lemon juice, salt, and pepper. Serve immediately.
Member Reviews
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Loved the short ingredient list. Everything was already in my pantry.
This Ikan Masak Asam Pedas came out incredible. The chef's secret tip is worth the price of admission.