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Asam Pedas Salmon Fish Head (Sour and Spicy Salmon Fish Head Stew)

Asam Pedas is a sour (asam) and spicy (pedas) gravy that is a popular choice to be eaten with rice. It is fish-based and made with the juice of the tamarind plant and plenty of ground chillies.



  • 1.

    Pound Ingredients 1 in a mortar and pestle.

  • 2.

    Use a non stick pan so that you don't use too much oil.

  • 3.

    Heat pan on medium heat, add oil, fry pounded ingredients for 5 minutes.

  • 4.

    Add bruised lemon grass/serai and bruised galangal/lengkuas.

  • 5.

    Stir fry over low heat for 15 minutes.

  • 6.

    Add Ingredients 2.

  • 7.

    Lower heat, cover pan and cook for 15 minutes.

  • 8.

    Add fish head, cover and cook for 10 minutes.

  • 9.

    Serve with rice, steamed okra and sambal belachan.


You can make different variations with this spice sauce/rempah:
Prawns and pineapple
Squids and brinjals
Vietnamese mint can be used instead of kaffir lime leaves.
Vietnamese mint is laksa leaf in Malaysia and Singapore.

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Andrew Graham

Riesling, Pinot Noir and Rose are the best wines to pair with Asam Pedas Salmon Fish Head (Sour and Spicy Salmon Fish Head Stew).


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Awesome when cooked and eaten
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