Editorial sample recipeIndonesianintermediateGluten-FreeDairy-Free

Asam Padeh Ikan (Minangkabau Tangy Spicy Fish Stew)

Name: Asam Padeh Ikan (Minangkabau Tangy Spicy Fish Stew)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 500 g halal skinless white fish fillets, cut into large chunks; 6 pcs red chilies, deseeded for mild heat; 5 pcs shallots; 3 cloves garlic; 20 g fresh galangal, sliced; 2 tbsp tamarind paste, dissolved in 50ml warm water and strained; 400 ml water; 1 stalk lemongrass, bruised; 1 tsp salt

A refreshing Sumatran red fish stew simmered without oil or coconut milk, relying on tamarind, galangal, and chilies for a clean, sour-spicy kick.

Prep: 15 min
Cook: 20 min
Total: 35 min

AI-generated illustration of Asam Padeh Ikan (Minangkabau Tangy Spicy Fish Stew)

AI illustration

Technique to learn

Oil-Free Broth Simmering

Cooking spice pastes directly in spiced broth to build intense tart and spicy profiles without heavy oil.

Instructions

Step 1: Blend the red chilies, shallots, garlic, and galangal with 50ml of water until completely smooth.
Step 2: Transfer the blended spice paste to a medium saucepan along with the remaining water, strained tamarind liquid, bruised lemongrass, and salt.

Step 3: Bring the mixture to a simmer over medium heat and cook for 8 minutes to eliminate raw garlic flavors.

Step 4: Gently lower the white fish chunks into the simmering broth.

Step 5: Reduce heat to low and simmer gently for 8 to 10 minutes until the fish is opaque and cooked through, avoiding excessive stirring to keep fish intact.

Step 6: Taste broth and add additional salt or tamarind juice if more tanginess is desired.

Step 7: Ladle the fish and rich red broth into shallow bowls to serve hot.

Cooking tips

Firm white fish like snapper, cod, or tilapia holds up best without falling apart during simmering.
Handle fish pieces delicately using a wide spoon instead of a whisk or tongs.
Original home-cooking adaptation inspired by Indonesian; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

Sign in to save this recipe, plan it, and log it when you cook it.

Sign in