Stingray Assam Pedas

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

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500g stingray, cut into small pieces
10ladies fingers
20laksa leaves
1large red onion (peeled, cut into quarters and layers separated)
1torch ginger bud (halved)
50g tamarind paste
700ml water
3dried assam slices (assam gelugor)
10belimbing (cut into halves)
1tomato (cut into wedges)
2tsp sugar (or to taste)
Salt to taste
2tbsp oil
4tbsp cooking oil
15dried chillies
4fresh chillies
120g shallots
4cloves garlic
1 lemongrass
1tbsp toasted belacan
5g turmeric
5g galangal



Prepare spice paste. Using a food processor, blend all ingredients for spice paste except oil until fine.
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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.
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Mix tamarind paste with 700ml water and strain. Add to wok and bring to a simmer.
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Add dried assam slices and laksa leaves. Mix well. Taste and season with sugar and salt.
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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.
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Dish out , garnish as desired and serve.
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