Stingray Assam Pedas

Fish
Leafy
Mains
Seafood

Easy Level:

Cook Time:

Servings:

4-6

Assam Pedas is a tangy & spicy Malay dish that never fails to hit the spot! Today we show you how to make this Classic in the comfort of your own kitchen. You’ll be surprised at how easy it is!
This traditional stew pairs perfectly with freshwater fish. For our recipe, we’ve chosen to use stingray because, when it’s cooked right, we reckon there’s nothing quite like it that flakes off the bone like a steak from the sea.
The key to the dish lies in the blend of rempah combine with the flavour from tamarind (Assam).
We round the dish off with a helping of okra and tomato wedges, then crown it with a last few ingredients – belimbing and torch ginger bud that infuses with a peppery piquancy and surprises with a subtle sweetness.
Once it’s ready to serve, this mouthwatering dish enjoyed over rounds of fluffy steamed rice and warm family conversations.
#themeatmensg #simple #delicious

Ingredients

Adjust Servings
US / Metric
0.00
g
g
stingray, cut into small pieces
0.00
g
g
stingray, cut into small pieces
0.00
ladies fingers
0.00
ladies fingers
0.00
laksa leaves
0.00
laksa leaves
0.00
large red onion (peeled, cut into quarters and layers separated)
0.00
large red onion (peeled, cut into quarters and layers separated)
0.00
torch ginger bud (halved)
0.00
torch ginger bud (halved)
0.00
g
g
tamarind paste
0.00
g
g
tamarind paste
0.00
ml
ml
water
0.00
ml
ml
water
0.00
dried assam slices (assam gelugor)
0.00
dried assam slices (assam gelugor)
0.00
belimbing (cut into halves)
0.00
belimbing (cut into halves)
0.00
tomato (cut into wedges)
0.00
tomato (cut into wedges)
0.00
tsp
tsp
sugar (or to taste)
0.00
tsp
tsp
sugar (or to taste)
Salt to taste
Salt to taste
0.00
tbsp
tbsp
oil
0.00
tbsp
tbsp
oil

Rempah

0.00
tbsp
tbsp
cooking oil
0.00
tbsp
tbsp
cooking oil
0.00
dried chillies
0.00
dried chillies
0.00
fresh chillies
0.00
fresh chillies
0.00
g
g
shallots
0.00
g
g
shallots
0.00
cloves
cloves
garlic
0.00
cloves
cloves
garlic
0.00
lemongrass
0.00
lemongrass
0.00
tbsp
tbsp
toasted belacan
0.00
tbsp
tbsp
toasted belacan
0.00
g
g
turmeric
0.00
g
g
turmeric
0.00
g
g
galangal
0.00
g
g
galangal

Steps

1

Prepare spice paste. Using a food processor, blend all ingredients for spice paste except oil until fine.
Prepare spice paste. Using a food processor, blend all ingredients for spice paste except oil until fine.
Mark as completed

2

Heat oil in a wok over medium heat. Add spice paste and stir-fry until oil starts to separate from the solids and paste is fragrant.
Heat oil in a wok over medium heat. Add spice paste and stir-fry until oil starts to separate from the solids and paste is fragrant.
Mark as completed

3

Mix tamarind paste with 700ml water and strain. Add to wok and bring to a simmer.
Mix tamarind paste with 700ml water and strain. Add to wok and bring to a simmer.
Mark as completed

4

Add dried assam slices and laksa leaves. Mix well. Taste and season with sugar and salt.
Add dried assam slices and laksa leaves. Mix well. Taste and season with sugar and salt.
Mark as completed

5

Add stingray to gravy. When stingray is almost done, add ladies fingers, onion, torch ginger bud, belimbing and tomato wedges. Continue to simmer until stingray is cooked through.
Add stingray to gravy. When stingray is almost done, add ladies fingers, onion, torch ginger bud, belimbing and tomato wedges. Continue to simmer until stingray is cooked through.
Mark as completed

6

Dish out , garnish as desired and serve.
Dish out , garnish as desired and serve.
Mark as completed

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