kelolalaut.com - Ikan Masak Asam Padeh is a spicy and sour fish dish popular in Padang, West Sumatra, Indonesia. This dish has a distinctive sour and spicy flavor. The fish used is usually fresh, such as tuna, carp, or mackerel.
The spices used in Ikan Asam Padeh give it a distinctive flavor, with a blend of spicy, sour, and slightly sweet from brown sugar. This dish is generally served warm and usually eaten with white rice.
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Here is the recipe for Padang's signature Ikan Asam Padeh:
Ingredients:
- 500 grams of fresh fish (e.g. tuna, carp or mackerel)
- 5 large red chilies (adjust to the desired level of spiciness)
- 5 large green chilies
- 5 shallots
- 3 cloves of garlic
- 2 cm galangal, grated
- 3 kaffir lime leaves
- 2 lemongrass stalks, trimmed
- 2 tomatoes, cut into slices
- 2 tablespoons tamarind, dissolved in a little water
- 1 teaspoon salt (or to taste)
- 1 tablespoon brown sugar (or to taste)
- 500 ml water
- Cooking oil to fry the fish
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How to make:
- Clean the fish under running water, then sprinkle with a little salt and squeeze gently to remove the fishy odor. Cut the fish into pieces according to taste.
- Heat oil in a wok. Fry the fish until cooked and browned. Remove and drain.
- Puree shallots, garlic, red chili, and green chili using a blender or mortar.
- Heat some oil in a wok. Sauté the pureed spices along with galangal, lime leaves, and lemongrass until fragrant.
- Add the tomatoes and mix well. Cook the tomatoes until slightly wilted.
- Pour water into the pan. Bring it to a boil.
- After boiling, add the fried fish. Stir well and let the fish cook in the sauce for a few minutes.
- Add the dissolved tamarind, salt, and brown sugar. Stir well and cook for a while until the spices are absorbed.
- Taste the sauce and adjust the flavor to taste.
- Remove from heat and serve warm Padang-style Asam Padeh Fish with white rice.
Enjoy your homemade Asam Padeh!
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