Muar Spicy Tamarind Stingray Fish(Asam Pedas Ikan Pari Muar): Original Recipe

Name: Muar Spicy Tamarind Stingray Fish(Asam Pedas Ikan Pari Muar): Original Recipe
Total time: 2400 s
Yield: 4-5 servings
Cuisine: British
Ingredients: 800 g -1kg 🐟 stingrays-get a fresh fish; 10 g dried chilli 🌶️ (hot); 1 red onion (big); 5 cloves garlics; 2 inches Fresh Turmeric; 2 inches ginger; 3 inches shrimp paste (belacan) - (fry without oil until well cooked); 100 ml water; Section C: Aroma and garnishing; 300 ml water; 1 1/2 glass tamarind juice (1/2 fist size of tamarind pulp,soaked into hot water and make juice of it); 3 springs vietnamese leaves (Daun Kesum); 5 lady fingers; to taste salt

'Adn Kader @seikhlashati

Malaysia

Asam Pedas 🐟 Fish, is more popular among community who lives nearby water where fish is abundance, cheap and fresh such as in Muar, a district in the state of Johore, Malaysia.

Using some simple ingredients, asam pedas Muar preserves the original taste of the fish especially NO SUGAR is added into this recipe. The sweetness is comes from the fresh fish itself.

Asam pedas is a sour spicy dish , a classic Malaysian dish that's fiery hot, sour and tastes extraordinarily satisfying. This recipe is originally comes from Kampung Sabak Aur, Muar and is passed down traditionally from one to another.

Asam Pedas 🐟 Fish, is more popular among community who lives nearby water where fish is abundance, cheap and fresh such as in Muar, a district in the state of Johore, Malaysia.

Using some simple ingredients, asam pedas Muar preserves the original taste of the fish especially NO SUGAR is added into this recipe. The sweetness is comes from the fresh fish itself.

'Adn Kader @seikhlashati

Malaysia

Asam Pedas 🐟 Fish, is more popular among community who lives nearby water where fish is abundance, cheap and fresh such as in Muar, a district in the state of Johore, Malaysia.

Using some simple ingredients, asam pedas Muar preserves the original taste of the fish especially NO SUGAR is added into this recipe. The sweetness is comes from the fresh fish itself.

Asam Pedas 🐟 Fish, is more popular among community who lives nearby water where fish is abundance, cheap and fresh such as in Muar, a district in the state of Johore, Malaysia.

Using some simple ingredients, asam pedas Muar preserves the original taste of the fish especially NO SUGAR is added into this recipe. The sweetness is comes from the fresh fish itself.

Saved

Ingredients

40mins

4-5 servings

Section A: Fish to clean and wash
800 g-1kg 🐟 stingrays-get a fresh fish
Section B: SPICE PASTE- to fry with 50ml palm oil
10 gdried chilli 🌶️ (hot)
20g dried 🌶️ (medium hot)
1red onion (big)
5 clovesgarlics
2 inchesFresh Turmeric
2 inchesginger
3 inchesshrimp paste (belacan) - (fry without oil until well cooked)
100 mlwater
Section C: Aroma and garnishing
300 ml water
1 1/2 glasstamarind juice (1/2 fist size of tamarind pulp,soaked into hot water and make juice of it)
3 springsvietnamese leaves (Daun Kesum)
5lady fingers
to taste salt

Saved

Steps

40mins

1

Prepare all items in section B: blend well using food processor/ blender
2

Preheat the pan with palm oil. Pour ingredients in section B into the pan and fry until fragrant.
3

Add fish at this step. Mix well for about 1 minutes, avoid overheat.
4

Add tamarind juice at this step. Reduce heat to mid to low heat. Mix well all ingredients. Tips: ensure the consistency of gravy is medium and not too liquified.
5

Add all ingredients in section C. Mix well for few seconds
6

Turn off the heat and serve while still hot. Best served with rice and vegetables.