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Malay Heritage
Asam Pedas Ikan Pari
Makes 4 servings
Marina’s Story
Makes 4 servings
Ingredients
4 servings
- Ingredients to blend
- onions2
- garlic3 cloves
- roasted shrimp paste/belacan1 tsp
- Other ingredients
- ikan pari/stingray4 slices
- oil4 tbsp
- a cup of chilli paste0.5
- tamarind paste/asam jawa diluted in 1 cup of water, remove stones1 tbsp
- lemongrass/serai, bruised2
- turmeric powder1 tsp
- handful of daun kesum1
- bamboo starfruit6
- ladies fingers4
- wild ginger buds (optional)2
- round baby aubergines (optional)10
- salt1 tsp
- handful of daun kesum1
Instructions
- 1.
Heat oil in a medium sized pot.
- 2.
Sautee the blended ingredients & cook till fragrant.
- 3.
Add the chilli paste & turmeric powder and cook till the oil separates.
- 4.
Pour in 4 cups of water.
- 5.
When the liquid starts to boil, put in the sliced stingray fish.
- 6.
Pour in the tamarind juice & season with salt.
- 7.
Put in the bamboo starfruit, ladies fingers, aubergines and wild ginger buds (if using).
- 8.
When the fish is cooked, put in the kesum leaves and serve.