Asam pedas

Asam pedas is a cherished sour and spicy fish stew originating from Indonesia, also widely favored in Malaysia. This delectable dish holds significant importance in both Minangkabau and Malay culinary traditions. Its exact origins remain somewhat obscure, given its broad popularity across Sumatra and the Malay Peninsula. Asam pedas is a staple in many Padang restaurants in both Indonesia and Malaysia, particularly in regions such as Jambi, Riau, the Riau Islands, Aceh, Johor, Malacca, and even Singapore.

Preparing asam pedas typically involves cooking seafood or freshwater fish in tamarind juice, complemented by chili and an array of spices. To make the tamarind juice, the pulp of the tamarind fruit is softened and strained. For convenience, some cooks might opt for ready-made asam paste instead. Vegetables like eggplant, okra, and tomatoes are often added to enhance flavor and texture. The type of fish used can vary, with mackerel, tuna, red snapper, and cuttlefish being popular choices. Fish is usually added towards the end of the cooking process to ensure it remains intact and presentable when served.

In Indonesia, mackerel tuna (locally known as tongkol) is a common choice for asam pedas. Interestingly, similar dishes exist in other culinary traditions, such as the Thai Kaeng som and the Bengali Macher tak.