How to cook Assam Pedas



Daun kesom or daun laksa (laksa leaf) is mainly used in this dish which has a coriander-like smell with a clear lemony note. It is important that the Asam Pedas fish remain intact for serving so generally the fish is added last.


Recipe for Assam Pedas
Assam Pedas Ingredients:
  • ½ Kg to 1 Kg of Stingray/Pomfret/Mackerel/Red snapper (Soaked the fish and wash it with 1tbsp  tamarind pulp and dash of salt, water to kill the fishy smell)
  • 10 small lady's fingers halves
  • 1 tomato (cut into wedges)
  • 1 tsp of of fish curry powder
  • ½ tbsp black pepper
  • 2 cups of water.
  • 2 sprigs of daun kesum, washed (discard the hard stems)
  • 1 lemon grass (crushed)
  • 1 tbsp of tamarind (put into a cup of warm water an squeeze the juice)
  • 5 tbsp of cooking oil (not olive oil)
  • 1 tbsp of white sugar
  • Salt to taste
Assam Pedas Paste:
  • 2 clove garlic
  • 1 stalk of lemon grass (white part only)
  • ½ inc tumeric
  • 4 shallots
  • 8-10 dried chillies (soak with hot water for about 30 minutes and drain)
  • ½ tbsp of belacan (prawn paste)
In a mortar, pound the paste or grind them in a food processor. Set aside.

Preparation for Assam Pedas :
  • Heat oil and fry the blended paste with lemon grass until fragrant.
  • Add in black pepper and daun kesum and stirr for 1 minute until fragrant.
  • Add the fish curry powder, tamarind juice and two cups of water  and bring to boil.
  • Add the tomato wedges, lady's fingers and bring to boil.
  • Add the fish, salt, and palm sugar/sugar.
  • Simmer on low heat for 3-5 minutes or until the fish is cooked.
  • Serve Asam Pedas hot with steamed rice or bread. Happy trying!

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How to cook Assam Pedas How to cook Assam Pedas Reviewed by Singapore Food Recipes on September 21, 2010 Rating: 5

2 comments:

  1. My favourite asam pedas fish is stingray! it goes well with this fish.

    ReplyDelete

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