Spicy and Sour Fish

Asam Pedas

Preparation info
    • Difficulty


Appears in
The Best of Chef Wan Volume 1: A Taste of Malaysia

By Chef Wan

Published 2018

  • About


  • Vegetable oil 125 ml (4 fl oz / ½ cup)
  • Tamarind juice


  • Combine ingredients for spice paste in a food processor and blend until smooth.
  • Heat oil in a wok and sauté the spice paste until fragrant.
  • Add tamarind juice, pineapple, tomatoes and water. Bring to the boil. Simmer until sauce thickens. Season with salt and sugar. Then, put in the torch ginger bud, bird’s eye chillies, red chillies and laksa le