How to Cook Asam Pedas Ikan Pari
How to Cook Asam Pedas Ikan Pari: A Traditional Malay Delight
A classic Malaysian sour and spicy stingray curry made with tamarind, chillies, and aromatic herbs — a dish that embodies the rich culinary heritage of Malay cuisine.
Exploring the Rich Flavours of Asam Pedas Ikan Pari
Asam Pedas Ikan Pari is a beloved Malay dish featuring stingray in a tangy, spicy gravy. Tamarind lends the signature sourness, while chillies and herbs create a bold, aromatic flavour. This dish is enjoyed during festive occasions and family gatherings, often served with steamed rice.
Other fish such as mackerel or snapper can be substituted, offering variety while keeping the dish’s essence intact.
What is Asam Pedas Ikan Pari?
The name “Asam Pedas” literally means “sour and spicy.” Stingray’s firm texture makes it perfect for absorbing the gravy’s bold flavours. Lemongrass and daun kesum (Vietnamese mint) add a distinctive fragrance that elevates the dish.
It starts with a spice paste of garlic, shallots, and sambal. The paste is sautéed, then combined with tamarind juice and simmered with stingray until tender.
Why is It Popular?
Cultural Significance
- Culinary Heritage: Tamarind defines the tartness, while spices like ginger and garlic add depth.
- Community Bonding: Often the centrepiece of communal meals, fostering togetherness.
Versatility in Preparation
- Ingredient Variation: Substitute stingray with mackerel, snapper, or squid.
- Spice Level: Adjust chilli quantity for a milder or spicier profile.
Accompaniments and Pairings
- Rice: Steamed or coconut rice balances the bold sauce.
- Side Dishes: Pickled vegetables or fresh salads for a refreshing contrast.
Asam Pedas Ikan Pari Recipe
Ingredients
- 500g stingray, cut into portions
- 2 cups water
- 2 tbsp tamarind paste (asam jawa), mixed with 1 cup water
- 3 tbsp vegetable oil
- 1 stalk lemongrass, bruised
- 1 sprig daun kesum (Vietnamese mint)
- Salt and sugar to taste
- Spice Paste:
- 6 dried chillies, soaked and deseeded
- 4 fresh red chillies
- 6 shallots
- 3 cloves garlic
- 2 cm fresh ginger
- 2 cm galangal
Instructions
- Blend all spice paste ingredients until smooth.
- Heat oil in a pot, sauté spice paste until fragrant and oil separates.
- Add bruised lemongrass and stir for 1 minute.
- Pour in tamarind juice and 2 cups water, bring to a gentle boil.
- Season with salt and sugar to taste.
- Add stingray pieces and daun kesum, simmer until fish is cooked through (about 10–15 minutes).
- Adjust seasoning and serve hot with steamed rice.
