Indonesian · intermediate
Asam Padeh Ikan (Minangkabau Tangy Spicy Fish Stew)
A refreshing Sumatran red fish stew simmered without oil or coconut milk, relying on tamarind, galangal, and chilies for a clean, sour-spicy kick.
- PREP TIME
- 15 min
- COOK TIME
- 20 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Blend the red chilies, shallots, garlic, and galangal with 50ml of water until completely smooth.
- 02
Transfer the blended spice paste to a medium saucepan along with the remaining water, strained tamarind liquid, bruised lemongrass, and salt.
- 03
Bring the mixture to a simmer over medium heat and cook for 8 minutes to eliminate raw garlic flavors.
- 04
Gently lower the white fish chunks into the simmering broth.
- 05
Reduce heat to low and simmer gently for 8 to 10 minutes until the fish is opaque and cooked through, avoiding excessive stirring to keep fish intact.
- 06
Taste broth and add additional salt or tamarind juice if more tanginess is desired.
- 07
Ladle the fish and rich red broth into shallow bowls to serve hot.
A LITTLE KITCHEN KNOW-HOW
Oil-Free Broth Simmering
Cooking spice pastes directly in spiced broth to build intense tart and spicy profiles without heavy oil.
Notes from the kitchen
- Firm white fish like snapper, cod, or tilapia holds up best without falling apart during simmering.
- Handle fish pieces delicately using a wide spoon instead of a whisk or tongs.
- Original home-cooking adaptation inspired by Indonesian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
