📝 About This Recipe
Hailing from the highlands of West Sumatra, Asam Padeh is a masterpiece of Minangkabau cuisine that celebrates the bold harmony of 'sour' (asam) and 'spicy' (padeh). Unlike many Indonesian curries, this vibrant crimson stew omits coconut milk, resulting in a clean, bracing broth that perfectly highlights the freshness of the fish. It is a soul-warming dish that awakens the palate with its complex layers of aromatics and slow-burning heat.
🥗 Ingredients
The Protein
- 500 grams Red Snapper or Spanish Mackerel steaks (cleaned and cut into thick slices)
- 1 tablespoon Lime juice (for marinating the fish)
- 1/2 teaspoon Salt (for marinating)
The Spice Paste (Bumbu Halus)
- 100 grams Large red chilies (seeded for less heat if desired)
- 8 pieces Shallots (peeled)
- 4 cloves Garlic (peeled)
- 2 cm Fresh ginger (peeled)
- 2 cm Fresh turmeric (or 1 tsp turmeric powder)
- 3 pieces Candlenuts (toasted)
The Aromatics & Liquid
- 2 stalks Lemongrass (bruised and tied in a knot)
- 4 leaves Kaffir lime leaves (torn slightly to release oils)
- 1 leaf Turmeric leaf (tied in a knot; essential for authentic aroma)
- 3 cm Galangal (bruised)
- 3 pieces Asam Kandis (dried Garcinia; substitute with 1 tbsp tamarind paste if unavailable)
- 750 ml Water
- to taste Salt and Sugar (about 1 tsp salt and 1/2 tsp sugar)
👨🍳 Instructions
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1
Start by prepping the fish. Rub the fish steaks with lime juice and salt, then set aside for 15 minutes to neutralize any fishy odor and firm up the flesh.
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2
Prepare the spice paste by combining the red chilies, shallots, garlic, ginger, turmeric, and candlenuts in a blender or food processor. Add a splash of water or oil to help it blend into a very smooth, fine paste.
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3
In a heavy-bottomed pot or wok, heat 2 tablespoons of oil over medium heat. Sauté the spice paste until it becomes fragrant and the oil begins to separate from the paste (pecah minyak).
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4
Add the bruised lemongrass, kaffir lime leaves, turmeric leaf, and galangal to the pot. Stir-fry for another 2 minutes until the aromatics are wilted and highly fragrant.
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5
Pour in the 750ml of water and bring the mixture to a gentle boil. Stir occasionally to ensure the spice paste is well incorporated.
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6
Add the Asam Kandis (or tamarind paste) to the boiling broth. This ingredient is crucial as it provides the signature smoky sourness of the dish.
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7
Reduce the heat to medium-low and let the broth simmer for about 10-15 minutes. This allows the flavors of the dried fruit and leaves to fully infuse into the liquid.
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8
Gently slide the marinated fish steaks into the simmering broth. Ensure they are mostly submerged.
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9
Cook the fish for about 8-12 minutes, depending on the thickness of the steaks. Avoid stirring too vigorously to prevent the fish from breaking apart.
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10
Season with salt and a pinch of sugar. Taste the broth; it should be sharp, spicy, and savory. Adjust the salt or sourness as needed.
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11
Once the fish is opaque and the broth has slightly thickened and turned a deep, glossy red, turn off the heat.
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12
Remove the large aromatics (lemongrass, galangal, and leaves) before serving for a cleaner presentation.
💡 Chef's Tips
For the most authentic flavor, seek out Asam Kandis and fresh turmeric leaves at an Asian grocer; they provide a unique depth that substitutes can't quite match. If using tamarind paste instead of Asam Kandis, add it gradually and taste as you go to avoid making the broth overly tart. Firm-fleshed fish like Snapper, Tuna, or Mackerel work best as they hold their shape during the simmering process. Let the dish sit for 10 minutes after cooking before serving; the flavors continue to develop and meld as the temperature drops slightly. Adjust the number of chilies to your heat tolerance, but remember that Asam Padeh is traditionally meant to be quite fiery.
🍽️ Serving Suggestions
Serve hot with a side of steamed Jasmine rice to soak up the flavorful broth. Pair with 'Daun Singkong Rebus' (boiled cassava leaves) for a classic Padang-style meal contrast. Include a side of 'Kerupuk' (Indonesian crackers) for a delightful crunchy texture. An iced jasmine tea or a cold cucumber juice is the perfect beverage to soothe the heat from the chilies. Add a few Thai bird's eye chilies whole into the stew if you have guests who enjoy extra heat.