Nyonya Assam Fish Recipe

This Nyonya Assam Fish Recipe or literally “sour spicy,” is a classic Malaysian dish. Ask any home cooks in Malaysia–Malay, Chinese, or Indian–and you are bound to get various recipes for Assam Pedas. Everyone has their own interpretation for this favourite dish and there are endless adaptations; suffice it to say, it’s sour, fiery hot, and tastes extraordinarily satisfying! 

This is the recipe by my aunt who took care of me when I was young, the smell of these dishes always fills our house. 

Serving 3~4 pax

Prep Time: 30mins 

Ingredients 400g fish 

6 Okras

2 tomato 

Handful Laksa leaves

1 lemongrass 

1 bunga kantan

3 tablespoons Assam/tamarind puree, diluted with water 

Salt & sugar to taste 

To ground: 

20 dry chillies, soaked & deseed 

4 shallot 

3 garlic

2 tbsp of water

2 tbsp Belacan/shrimp paste 

Steps:

1. Ground all the spices and herbs. Add a bit of water if required.

2. Heat up a wok with oil, sauté the spice paste until fragrant, then add all ingredients and simmer for 30 minutes. 

   

3. Add diluted Assam juice, then Season the soup base with seasonings and adjust to your taste. The soup should be sour, sweet, lightly spicy, and with just a hint of savoury. Add more sugar as needed. 

4. Serve with noodles or white rice.

   
   
   

Nyonya Assam Fish Recipe