Asam Pedas Kepala Ikan (Fish Head Asam Pedas)
85% asli · Malaysian
A richer, more decadent variation of Asam Pedas, featuring a fish head cooked in the signature sour and spicy tamarind broth, often with added vegetables.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Fish Head (e.g., Red Snapper)1 large
- Tamarind Paste60g
- Dried Chilies25g
- Shallots200g
- Garlic4 cloves
- Galangal3cm
- Turmeric1.5cm
- Lemongrass2 stalks
- Belacan (Shrimp Paste)1.5 tsp
- Asam Keping (Dried Tamarind Slices)4 pcs
- Okra150g
- Eggplant (brinjals)100g
- Tomatoes2 pcs
- Water600ml
- Saltto taste
- Cooking Oil4 tbsp
Langkah
- 1
Prepare the chili paste: soak dried chilies, blend with shallots, garlic, galangal, turmeric, and belacan.
- 2
Heat oil in a large pot. Sauté the chili paste until fragrant and oil separates.
- 3
Add tamarind paste, asam keping, and bruised lemongrass stalks. Pour in water and bring to a boil.
- 4
Carefully add the fish head to the boiling broth. Reduce heat and simmer until the fish head is cooked through.
- 5
Add okra, eggplant, and tomatoes. Cook for about 10-15 minutes until vegetables are tender.
- 6
Season with salt to taste. Serve the rich broth and fish head hot.
