Hot and Sour Fish

Ikan Asam Pedis

Preparation info
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By Sri Owen

Published 1994

  • About

This is another Ambonese dish from Stefanie – pedis is the Ambonese spelling of pedas, chilli-hot. The people there usually make this with tuna fish, but any fish steak that does not break up too easily will do very well. The secret of this recipe is the kalamansi juice, which gives the dish that subtle sourness. Lemon or lime juice (or even a mild vinegar), mixed with an equal quantity of orange juice, makes a reasonable substitute, but the taste, though good, will be different.