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:

1. 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.
2. Heat oil in a wok. Fry the fish until cooked and browned. Remove and drain.
3. Puree shallots, garlic, red chili, and green chili using a blender or mortar.
4. Heat some oil in a wok. Sauté the pureed spices along with galangal, lime leaves, and lemongrass until fragrant.
5. Add the tomatoes and mix well. Cook the tomatoes until slightly wilted.
6. Pour water into the pan. Bring it to a boil.
7. After boiling, add the fried fish. Stir well and let the fish cook in the sauce for a few minutes.
8. Add the dissolved tamarind, salt, and brown sugar. Stir well and cook for a while until the spices are absorbed.
9. Taste the sauce and adjust the flavor to taste.
10. Remove from heat and serve warm Padang-style Asam Padeh Fish with white rice.

Enjoy your homemade Asam Padeh!

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