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Authentic Ikan Bawal Asam Pedas (Sour and Spicy Black Pomfret Curry)

 

Authentic Malaysian Ikan Bawal Asam Pedas served in a bowl with okra
If you are looking for a dish that packs a bold, fiery punch balanced by a refreshing tang,

Using Ikan Bawal (Pomfret)—whether black or white—is fantastic for this recipe because its sweet, tender flesh absorbs the tangy gravy without falling apart easily.

Here is how to make restaurant-quality Asam Pedas right in your own kitchen.

Prep & Cooking Details

  • Prep Time: 20 minutes

  • Cook Time: 25 minutes

  • Servings: 3–4 people

Ingredients

Main Ingredients:

  • 1 large Ikan Bawal (Pomfret) (approx. 500g–600g), cleaned and cut into 2–3 pieces

  • 1 cup tamarind juice (mix 1.5 tbsp tamarind paste / asam jawa with 1 cup warm water, strained)

  • 2–3 cups water (adjust for preferred gravy thickness)

  • 1 torch ginger flower (bunga kantan), halved lengthways

  • 1 small bundle Vietnamese coriander / laksa leaf (daun kesum)

  • 6–8 okra (lady's fingers), stem tops trimmed

  • 1 medium tomato, wedged

  • 1 slice dried tamarind peel (asam gelugur/keping) (optional, for extra sharpness)

  • 4 tbsp cooking oil

  • 1 tsp salt (or to taste)

  • 1 tsp sugar (or palm sugar / gula melaka, to balance acidity)

Spice Paste (To Blend):

  • 12–15 dried red chilies, seeded and soaked in hot water to soften

  • 2 fresh red chilies

  • 6 small shallots (or 1 medium red onion)

  • 4 cloves garlic

  • 1 inch fresh turmeric (or 1 tsp turmeric powder)

  • 1 inch ginger

  • 1 inch galangal (lengkuas)

  • 1 tsp toasted shrimp paste (belacan)

Step-by-Step Instructions

1. Prepare the Fish

Rinse the sliced pomfret under cold water. Rub with a pinch of salt and turmeric powder (optional) to remove any fishy odor, then rinse clean and pat dry with paper towels. Set aside.

2. Make the Spice Paste

Place all the spice paste ingredients into a food blender. Add a small splash of water or oil to help it blend smoothly until it forms a fine, vibrant red paste.

3. Sauté until Pecah Minyak

Heat the cooking oil in a deep pan or wok over medium heat. Pour in the blended spice paste. Fry continuously for 8 to 10 minutes until the moisture evaporates, the paste darkens slightly, and the oil separates from the paste (a process known as pecah minyak). This step is crucial for unlocking deep flavors and ensuring the chili isn't raw.

4. Build the Gravy Base

Pour in the tamarind juice, water, and dried tamarind slice (if using). Add the halved torch ginger flower (bunga kantan) and the daun kesum. Bring the mixture to a gentle boil, then lower the heat and let it simmer for 5 minutes so the aromatics infuse into the broth.

5. Add the Fish and Veggies

Gently slide the pieces of Ikan Bawal into the simmering gravy. Add the okra and tomato wedges. Cook on medium-low heat for 6 to 8 minutes until the fish is opaque and cooked through, and the okra is tender. Avoid over-stirring so the fish doesn't break apart.

6. Season & Serve

Season with salt and sugar. Taste the gravy—it should strike a vibrant balance of fiery chili heat and sour tang, supported by a hint of sweetness and saltiness. Adjust as needed. Turn off the heat.

Chef’s Tips for Success

  • Don't Rush the Pecah Minyak Step: Cooking the chili paste thoroughly removes the raw chili taste and creates a rich, fragrant gravy base.

  • Fish Alternatives: If you can't find pomfret, this recipe works exceptionally well with stingray (ikan pari), mackerel (ikan tenggiri), or red snapper (ikan merah).

  • Serving Suggestion: Asam Pedas tastes even better after sitting for an hour or two as the flavors meld together. Serve steaming hot with plain white rice, salted duck egg (telur asin), and fresh cucumber slices

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