asam pedas

asam pedas

Chillies are the hardest to predict! So I thought 3 chillies won’t be too spicy, but it was so spicy, I had to remove half the sauce and dilute it.


8 x 50g Fish Fillet (mackerel is the best, but I can only find yellow fin king fish, which has a similar smell)
8 Big Mussels (shelled)
2 Tomatoes (cut into quarters)
4 Lady’s fingers (if the tips snap easily, it is ‘young’ and tender)
2 tablespoon Peanut oil
1 tablespoon Asam
1.5 cups of warm water

Curry Paste:
4 shallots
3 dried chillies
5 laksa leaves
1 lemon grass (white part only)
1 tablespoon belachan (toasted)
1 tablespoon of fish curry powder


  1.  Mix asam with the water. Massage the asam in the 1.5 cups of water until the water becomes dark brown and then strain.
  2. Ground all the ingredients for the curry paste into a paste, I like mine still a bit coarse.
  3. Heat up oil in a pan and fry the paste.
  4. Add the asam water.
  5. Place the fish and mussels in the pan (my fish and mussels are still frozen)
  6. Simmer at the lowest heat, till the fish is done as per your liking. I like mine still moist and slightly under cooked.