Difficulty: Medium | Serves: 4
Asam Pedas Ikan Pari is a bold, tangy, and aromatic Malaysian dish featuring stingray slow-cooked in a rich tamarind-based curry with fiery chilies and fragrant herbs. This dish is a staple in Malay and Peranakan cuisine, offering an irresistible balance of heat, sourness, and umami.
The History and Cultural Significance of Asam Pedas Ikan Pari
Our Asam Pedas Ikan Pari Kit brings authentic flavors to your kitchen, allowing you to prepare this beloved Southeast Asian delicacy with ease!
A Culinary Heritage of Spice & Sourness
Asam Pedas, meaning “sour and spicy” in Malay, is deeply rooted in the food traditions of Malaysia, Indonesia, and Singapore. The dish traces back to early Malay coastal communities who perfected the art of slow-simmering fresh seafood in tamarind-infused broths.
Malaysia (15th Century – Present) – Asam Pedas is a staple in Johor, Malacca, and Negeri Sembilan, where it is commonly served with rice and ulam (raw herbs).
Indonesia (Pre-Colonial – Present) – In Sumatra and Riau, Asam Pedas is often cooked with mackerel, catfish, or stingray, enhanced with belacan (fermented shrimp paste) for deeper umami flavors.
Singapore (Early 1900s – Present) – Peranakan families adapted Asam Pedas into Nyonya cuisine, adding lemongrass and laksa leaves for a floral aroma.
Our Asam Pedas Ikan Pari Kit brings authentic flavors to your kitchen, allowing you to prepare this beloved Southeast Asian delicacy with ease!
Ingredients for Asam Pedas Ikan Pari
Essential Ingredients
☑️ 500g stingray fillets (or substitute with mackerel or catfish)
☑️ 2 tablespoons tamarind paste
☑️ 2 cups water
☑️ 1 medium tomato, quartered
☑️ 5 okras, whole
☑️ 2 tablespoons cooking oil
☑️ 1 teaspoon salt
Spices & Aromatics
☑️ 6 dried red chilies, soaked and blended
☑️ 2 fresh red chilies, sliced
☑️ 4 shallots, finely chopped
☑️ 2 cloves garlic, minced
☑️ 1-inch piece of ginger, grated
☑️ 1 stalk lemongrass, smashed
☑️ 1 teaspoon belacan (shrimp paste), toasted
☑️ ½ teaspoon sugar
Optional Additions
☑️ 1 sprig laksa leaves for added fragrance
☑️ 1 teaspoon fish sauce for extra umami
👩🍳 How to Make Asam Pedas Ikan Pari with the Kit
🔥 Step 1: Prepare the Spice Paste
1️⃣ Blend soaked dried chilies, shallots, garlic, ginger, and belacan into a smooth paste.
2️⃣ Heat oil in a wok and sauté the paste until fragrant.
🍅 Step 2: Build the Broth
1️⃣ Stir in lemongrass and tamarind paste, followed by water.
2️⃣ Let it simmer for 5 minutes to develop flavor.
🐟 Step 3: Add Stingray & Vegetables
1️⃣ Gently place stingray fillets into the broth.
2️⃣ Add tomatoes and okra, letting them soften.
⏳ Step 4: Simmer & Season
1️⃣ Let the fish cook for 10–12 minutes until tender.
2️⃣ Adjust seasoning with salt, sugar, and optional fish sauce.
🍽 Step 5: Serve & Enjoy!
1️⃣ Garnish with fresh laksa leaves (optional).
2️⃣ Serve hot with steamed rice and a side of crispy fried anchovies.
🔥Why You’ll Love This Asam Pedas Ikan Pari Kit
Ready to cook this bold and flavorful stingray curry? Try this traditional recipe today! 🐟🔥🍛
🔥 Authentic Malaysian & Indonesian Flavors – True to tradition with bold spices.
🌱 Fresh, Tangy & Spicy – A perfect balance of heat and sourness.
🐟 Unique Ingredient (Stingray!) – A rare seafood delicacy with a meaty texture.
🍛 Easy to Make at Home – Simple steps for a restaurant-quality dish.
“This Asam Pedas Ikan Pari brings the best of Southeast Asian flavors to your table—tangy, spicy, and utterly delicious!”
🌍 Craving More Extreme Culinary Adventures? If you’re fascinated by rare and ancient food traditions, explore our guide to Bread Pudding with Stale Croissants with Indigenous Roots for the Adventurous Food Lover.
Discover rare culinary experiences at Good Food and More—where every recipe is a journey through heritage, craftsmanship, and unforgettable flavors.
