Ikan Bakar Asam Pedas

   

Asam pedas is a Minangkabau and Malay sour and spicy fish stew dish. It is from Indonesia and is popular in Malaysia. It is part of the culinary heritage of both Minangkabau and also Malay traditions. I will show you my style of asam pedas ikan bakar.

Nutrition Facts

Serving size : 550g

Servings : 4

Calories : 1251

Fat : 64.3g

Protein : 78.2g

Ingredients

• 1 nos fish (I like to use golden pomfret, stingray, red tilapia)
• 4 clove garlic
• tamarind water

Paste

• 4 clove garlic
• 4 shallot
• 50g dried shrimp
• 2 lemongrass
• 1 nos ginger torch flower
• few laksa leaves (daun kesom)
• 4 tbsp dry chili paste
• tamarind water
• 1 cm ginger
• 1 inch galangal (lengkuas)
• 1 tsp belacan
• 2 bird eye chillies

Seasoning

• 1/2 tsp sugar
• 1/2 tsp chicken stock pwd
• 1/2 tbsp oyster sauce
• little soy sauce

Method

1. Marinate the fish with garlic and tamarind water after being wash, gutted, and scored for at least 30 mins.
2. For the paste fry the belacan and dried shrimp till fragrant then blend everything except daun kesom, ginger torch flower and tamarind water.
3. Put some oil in the wok then fried the blended item, ginger torch flower, daun kesom till pecah minyak or till fragrant and oil started to comes out.
4. Then, add in the tamarind water (depends on your own sourness) fry till pecah minyak.
5. Add in the seasoning.
6. Make a aluminium square or round bowl line with some banana leaves put in your marinated fish and pour the asam pedas paste on the fish cover it with an aluminium foil.
7. Line your wok with aluminium and banana leaves in the wok then put your wrapped fish on to of the banana leaves.
8. Heat up the wok then smoke for 20 mins (depends on the fish size) or till cooked for medium heat.
9. Serve with some fresh daun kesom.