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Fish, South and Southeast Asian

Ikan asam pedas with rice

Ikan asam pedas is a Malaysian fish stew simmered in a sour and spicy sauce with tomatoes, okra and chilies. For 4 people, it takes 45 minutes to make, rated easy, at a cost of €4.20 per person. The key to success is cooking the cod gently, without stirring, so it stays whole.

Tonight, ikan asam pedas, the Malaysian fish stew in a sour and spicy sauce, with okra, tomatoes and rice.

Ikan asam pedas with rice
Total time
45 min
Difficulty
Easy
Cost per person
€4.20
Calories per person
550 kcalcalculated by Kiloach, your weight coach
Season
Summer, Fall

Ikan asam pedas blends the tang of lemon, used here instead of traditional tamarind, with the heat of fresh chilies and the sweetness of softened tomatoes. The cod simmers gently in this fragrant sauce without falling apart, while the okra adds a tender bite that contrasts with the rice. It's a dish that wakes up your taste buds without ever covering up the fish.

This is the kind of recipe to pull out on a night when you want something different from your usual rotation, whether for yourself or guests curious about Southeast Asian food. The chili makes it less suited to kids, but you can tone down the heat to your taste. Plan for 45 minutes, most of it gentle simmering while the rice cooks alongside.

The ingredients

4 people

Fish counter

  • Cod fillets 4

Fruits and vegetables

  • Okra 200 g
  • Tomatoes 3
  • Fresh red chilies 3
  • Shallots 3
  • Garlic 3 cloves
  • Fresh ginger 2 tsp
  • Lemon 2

Pantry

  • Shrimp pasteoften in the pantry 1 tsp
  • Sugaroften in the pantry 1 tbsp
  • Sunflower oiloften in the pantry 3 tbsp
  • Long grain riceoften in the pantry 300 g
  • Saltoften in the pantry 1 pinch

Allergens Shellfish, Fish

The step by step recipe

  1. Blend the chilies, shallots, garlic, ginger and shrimp paste into a paste.

    Blend with a little water to get a smooth puree.

  2. Fry the paste in the oil until it turns fragrant and the oil starts to separate. 8 min

    Lower the heat if it splatters.

  3. Pour in 400 ml of water, add the chopped tomatoes, sugar, salt and lemon juice, then bring to a simmer. 8 min

    Lemon juice replaces tamarind here, add it gradually.

  4. Place the fish and okra into the sauce, cover and let it cook gently. 12 min

    Pierce the okra before cooking to avoid too much sliminess.

  5. Cook the rice in salted water, drain it, and serve the fish with its sauce. 12 min

    A squeeze of fresh lemon juice just before serving brightens up the flavors.

Our tips to get it right

  • Pick thick cod fillets, they hold up better in the simmering sauce and stay tender at the center.
  • Taste the sauce before adding the fish, that's your moment to adjust the lemon's tartness or the sugar.
  • Make the chili paste ahead of time and keep it in the fridge, it speeds up the rest of the recipe considerably.

The variations

  • Swap the cod for salmon or monkfish, firm fish that hold up well to simmering.
  • For a vegetarian version, replace the fish with firm tofu and leave out the shrimp paste.
  • For a milder version, remove the chili seeds or cut the number of chilies in half.

What to serve it with

  • Plain white rice
  • Sliced fresh cucumber
  • Iced lemon tea

Storage

Store leftovers in the fridge in a sealed container for up to 2 days. Freezing isn't recommended, the fish would lose its texture. Reheat gently in a covered pot, without letting it boil.

Questions about this dish

Can you substitute the shrimp paste?

Yes, you can leave it out if you can't find any, the dish will lose a bit of depth but still taste great. A small spoon of fish sauce works as a substitute too.

Is tamarind essential to this recipe?

No, this version uses lemon juice instead, which is easier to find. The result is close in tartness, though tamarind has a slightly more fruity flavor.

Can you make the chili paste ahead?

Yes, you can blend it the day before and keep it in the fridge in a sealed container. This saves you time on the day you cook.

How do you keep the okra from getting too slimy?

Pierce them before cooking and don't simmer them too long. They should stay firm and slightly crisp once on the plate.

How long does it take to make an ikan asam pedas with rice?

Count 45 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in an ikan asam pedas with rice?

About 550 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does an ikan asam pedas with rice cost?

About €4.20 per serving, or €16.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains shellfish, fish. Always check the labels of the products you buy.

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