Ikan Asam Padeh

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Servings: 4 Difficulty: Intermediate
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A tangy and aromatic Malaysian fish stew with tamarind and fresh chilies
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Ikan Asam Padeh is a beloved Malaysian dish known for its vibrant, sour, and spicy flavor profile. This recipe features firm white fish simmered in a fragrant broth made from tamarind, turmeric, and Thai chilies. The result is a tender, flavorful meal that pairs perfectly with steamed rice. It&# 226;€™s an excellent choice for a quick weeknight dinner or a special occasion where you want to impress with bold, authentic tastes. The combination of sour tamarind and fiery chilies creates a balanced yet exciting dining experience.

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Ikan Asam Padeh

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 238.3

Description

Ikan Asam Padeh is a beloved Malaysian dish known for its vibrant, sour, and spicy flavor profile. This recipe features firm white fish simmered in a fragrant broth made from tamarind, turmeric, and Thai chilies. The result is a tender, flavorful meal that pairs perfectly with steamed rice. It&# 226;€™s an excellent choice for a quick weeknight dinner or a special occasion where you want to impress with bold, authentic tastes. The combination of sour tamarind and fiery chilies creates a balanced yet exciting dining experience.

Ingredients

Directions

  1. Remove all skin from fish fillets, ensuring no bones remain, and cut into bite-sized chunks.
  2. Mince 1-inch piece of ginger, 2 garlic cloves, and 2 Thai chilies.
  3. Heat oil in a large pot or wok over medium heat.
  4. Sauté minced ginger, garlic, chilies, and sliced shallots until fragrant and softened, about 2-3 minutes.
  5. Stir in 1/2 teaspoon turmeric and cook for another minute until the spices bloom.
  6. Add water or fish stock to the pot, enough to cover the fish pieces, and bring to a simmer.
  7. Stir in 2 tablespoons tamarind paste and 2 tablespoons black soy sauce, adjusting to taste.
  8. Gently add the fish pieces to the simmering broth.
  9. Simmer gently for 5-7 minutes, or until the fish is cooked through and opaque.
  10. Season with salt and pepper to taste before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 238.3kcal
% Daily Value *
Total Fat 6.8g11%
Saturated Fat 1.7g9%
Cholesterol 85.1mg29%
Sodium 93.6mg4%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 39.2g79%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a richer broth, use fish stock instead of water.

Adjust the number of Thai chilies based on your preferred spice level.

Serve hot with steamed white rice to balance the sour and spicy flavors.

If using tamarind concentrate, dilute it with a little warm water before adding to the pot.

Keywords: ikan asam padeh, malaysian fish stew, tamarind fish, spicy fish curry, asian seafood, turmeric fish, thai chilies, white fish recipe, sour fish dish, malay cuisine, easy fish stew, aromatic broth
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