Ikan Asam Pedas Melaka (Malacca Tangy Tamarind, Okra, Torch-Ginger/Lemongrass & Tomato Fish Stew) – Authentic Malaysia Recipe
Historic Straits of Malacca fish stew with an addictive sour, savory, and herbaceous tamarind broth.
- Country of Origin
- 🇲🇾 Malaysia (Southeast Asia, Asia)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 25 min
- Difficulty
- Easy
- Signature Staples
- Red snapper or mackerel steaks, Tender whole okra pods, Purple eggplant and ripe tomatoes, Tangy tamarind pulp, Bruised lemongrass
Ingredients for Ikan Asam Pedas Melaka (Malacca Tangy Tamarind, Okra, Torch-Ginger/Lemongrass & Tomato Fish Stew) (4 Servings)
- 1.25 lbs (or 2.5 cups) red snapper or mackerel steaks, prepped into bite-sized pieces
- 1.5 cups tender whole okra pods, washed and trimmed
- 1 cup purple eggplant and ripe tomatoes
- 1 medium onion and 3 cloves garlic, finely minced with tangy tamarind pulp
- 1.5 tbsp traditional Malaysia seasoning (bruised lemongrass, galangal, Vietnamese coriander (daun kesum)/cilantro, chili)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Warm cooking oil in a heavy pot over medium heat; gently sweat the minced onion, garlic, and tangy tamarind pulp for 3–4 minutes until fragrant.
- Stir in bruised lemongrass, galangal, Vietnamese coriander (daun kesum)/cilantro, chili and toast for 45 seconds to release the essential oils of Malaysia's kitchen.
- Add red snapper or mackerel steaks and tender whole okra pods, tossing to coat in the aromatic base.
- Pour in the stock, bring to a gentle boil, then reduce heat and simmer covered for 18–20 minutes until tender and deeply flavorful.
- Fold in purple eggplant and ripe tomatoes, adjust seasoning, and ladle steaming hot into deep bowls.