SPICY TAMARIND FISH WINGS

(ASAM PEDAS)

Hi Everyone!

In this video I am going to share with you a Spicy Tamarind Fish Wings recipe.

This dish is extremely popular in Malaysia, Indonesia and Singapore and is commonly known as “Asam Pedas”. The name "Asam Pedas" literally translates to "sour and spicy," reflecting the distinctive taste profile of this dish. This dish is known not only for its vibrant and mouthwatering taste but also for its ability to stimulate one's appetite.

Recipe Notes:

I used fish wings as the main ingredient in this recipe. You could use any parts of the fish that you prefer. You could also use other seafood such as prawns or clams if you so desire.
I used 100g of tamarind paste. You could use more if you prefer the sauce to have a tangier flavor. Try not to add too much however as this will be too over-powering.
I used 3 tablespoon of dried chili paste in this recipe. If you prefer the dish to be spicier, add another 1 or 2 tablespoons more. Try not to add too much chili as the overly spicy flavor will overshadow the delicious taste of the rest of the ingredients.
I used frozen torch ginger flower as this is not available fresh from our local market. You should use fresh torch ginger flower if this is available.
The spices are required to be cook until slightly dry in order to have a good flavor on the sauce. Enough cooking oil must also be used to fry the spices. I used 1 cup of oil. It may sound like this is a lot but for the amount of spices and ingredients we do need this much.
Tomatoes and okras should be added towards the end of the cooking to avoid from being overcooked. Overcooked tomatoes will breakdown and make the okras soft and mushy.
The ingredients for the spicy tamarind sauce might seem like a lot but don’t let this stop you from trying out this delicious dish. Each ingredient plays an important part in making the dish tasty the way it is.

INGREDIENTS FOR SPICY TAMARIND FISH WINGS

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(Serves 4-8 peoples)

✅️ 4 Pairs Fish Wings (medium size)

✅️ 3 Tomatoes, quarters

✅️ 8 Okras, remove head

✅️ 1 Stalk Lemongrass, split into halve (optional but highly recommended)

✅️ 3 Sprig Vietnamese Coriander (optional but highly recommended)

✅️ 100 Gm Tamarind Paste

✅️ 3 Tbsp Dried Chili Paste

✅️ 15 Gm Shrimp Paste

✅️ 1 Tsp Salt

✅️ 1 Tbsp Brown Sugar

✅️ 2 Cups Water

✅️ 1 Cup Cooking Oil

INGREDIENTS TO BE BLENDED INTO FINE PASTE

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✅️ 2 Stalks Torch Ginger Flower

✅️ 2 Stalks Lemongrass, white parts only

✅️ 50 Gm Galangal

✅️ 50 Gm Ginger, peeled

✅️ 20 Gm Turmeric

✅️ 1 Cup Vietnamese Coriander

✅️ 3 Bulbs Shallots

✅️ 1 Bulb Brown Onions

✅️ 5 Cloves Garlic

METHOD OF PREPARATION:

To prepare the tamarind juice/extract, mix the tamarind paste with 2 cups of water and stir to be dissolved properly. Strain with a strainer and discard the seed and pulp; set the tamarind juice aside. Stir fry the blended ingredients and dried chili paste in 1 cup of cooking oil over medium heat in a frying pan. Stir fry for 20 minutes or until the spices look slightly drier. Pour in the tamarind juice and stir until the oil starts to appear on the surface. Reduce heat to LOW.
Add extra lemongrass and fish wings to the spicy tamarind sauce. Bring the sauce back to boil on MEDIUM heat. Cover pan with lid and simmer for 15 minutes. Stir the sauce to avoid from burning bottom.
Add tomatoes, extra Vietnamese Coriander, salt and brown sugar. Stir carefully to mix Well. Add okras and cover pan with lid. Cook for another 5 minutes or until the okras are just cooked.
Removed the cooked fish wings from the pan and arrange on a plate. Served hot with steam rice.

RECIPE PHOTO GALLERY