You know how we all have that ONE recipe of our Mom’s that we could eat almost every single day or every single week of our lives? That one dish you ALWAYS request to be served when you come home from being away for quite some time – be it college, a big move or even a vacation! That ONE recipe, you swear that no matter how hard you try, you can never replicate the same flavours that come from your Mom’s hands. Yes, THAT one! We all have one of those – whatever it may be. For me, it is most definitely this recipe for Asam Pedas Fish curry, or Ikan Asam Pedas, as it is most popularly known in Malaysia. For those of you that don’t know, my Mom is Malaysian. So it comes as no surprise that I grew up eating classic Malay dishes on a regular basis. Asam Pedas is a recipe that is quite a favourite in many Malay households. Each family has its own treasured recipes and ingredients vary depending on location and season. I personally love make this recipe using pieces of Pomfret fish – but when I’m pressed for time, or need an option that’s more readily available, I stick to using boneless fillets of Tilapia or Basa. But really, any kind of white fish would work well. I would however stay away from fish like Salmon that’s pretty strong tasting on its own. This is a very light curry, and you want to use a fish that can take on the sour and spicy notes and let it shine.
This post was originally published in April 2007 and has been recently updated. If you enjoyed this recipe, you will surely love my Shrimp Sambal, Coconut Fish Curry and Ginger Shrimp Stir-fry recipe as well. Tried this recipe? Leave a Comment and let me know, also Rate it by clicking the number of stars on the recipe card. Want to share your version with me? Tag me on Instagram @hookedonheat
