Ikan Asam Pedas (Spicy Fish in Tamarind Sauce)

Tested Recipe with Slight Adjustment Adapted from Koh Sai Ngo’s A Taste of Kampung

Ikan Asam Pedas (Spicy Fish in Tamarind Sauce)


500g kembung fish (cleaned)

½ pineapple, peeled and cut into pieces

Spicy Ingredients:

2 tbsp chilli paste

150g shallots, peeled and pounded

1 pc turmeric, pounded

1 pc galangal, flattened

1 tsp toasted belacan

1 bundle daun kesum

3 stalks lemongrass, white part only, flattened

1 torch ginger bud, shredded (reserved some for garnishing)

100g tamarind paste, soaked in 1 litre water and squeezed for juice


1 tsp salt

Preparation Instructions:

  1. Pour tamarind juice into a pot. Add the remaining spicy ingredients and bring to a boil. Switch to medium heat, cook for ½ hour until aromatic.
  2. Add kembung fish, pineapple and seasoning, bring to a boil. Simmer until the fish is cooked.
  3. Dish out, garnish with some shredded torch ginger bud and serve.

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