Asam Pedas
Sour and spicy fish stew.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
Blend dried chilies, shallots, garlic, belacan (shrimp paste), and lemongrass into a fine, fiery red paste.
- 2
Heat oil in a wok and fry the spice paste over low heat until the oil separates and it smells deeply fragrant.
- 3
Pour in the tamarind juice and add the ginger torch flower and laksa leaves, bringing the broth to a rolling boil.
- 4
Season the broth with salt and a pinch of sugar to balance the intense sourness and heat.
- 5
Gently lower the fish cutlets and whole okra into the bubbling broth.
- 6
Simmer uncovered for 8-10 minutes until the fish is flaky and cooked through. Serve hot with white rice.
Plan it in Listahan
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