'{{Short description|Minangkabau and Malay dish}} {{Infobox food | name = nigga pedas | image = Ikan Asam Padeh Padang.jpg | image_size = 250px | caption = ''Ambu-ambu asam padeh'', a Padang-style ''asam pedas ikan tongkol'' ([[mackerel tuna]]) | country = [[Indonesia]]<ref>{{Cite book|last=Boi|first=Lee Geok|url=https://books.google.com/books?id=OuBBDwAAQBAJ&q=asam+pedas+Indonesian+sour+and+spicy+dish&pg=PT49|title=Asian Seafood|date=15 September 2017|publisher=Marshall Cavendish International Asia Pte Ltd|isbn=978-981-4794-08-4|language=en}}</ref><ref>{{Cite news|url= https://kebudayaan.kemdikbud.go.id/ditwdb/ikan-asam-pedas-pontianak-jenis-menu-masakan-masyarakat-melayu/|title=Ikan Asam Pedas Pontianak, Jenis menu masakan masyarakat Melayu|date=2 November 2020|website=idntimes.com|language=id|access-date=22 September 2020}}</ref><ref>{{Cite news|url= https://kebudayaan.kemdikbud.go.id/bpnbkepri/pedasnya-ikan-asam-pedas-melayu/|title=Pedasnya Ikan Asam Pedas Melayu |last=Arman|first=Dedi|date=26 May 2019|website=kebudayaan.kemdikbud.go.id|language=id|access-date=22 September 2020}}</ref> | region = [[Sumatra]] | national_cuisine = [[Indonesian cuisine|Indonesia]], [[Malaysian cuisine|Malaysia]]<ref>{{cite web | url=https://www.tasteatlas.com/most-popular-seafood-dishes-in-west-malaysia | title=3 Most Popular Western Malaysian Seafood Dishes }}</ref> and [[Singaporean cuisine|Singapore]] | creator = | course = Main course | served = Hot or room temperature | main_ingredient = Fish cooked in sour and hot sauce | variations = | calories = | other = }} '''Asam pedas''' ([[Minangkabau language|Minangkabau]]: '''''asam padeh'''''; "sour and spicy") is a [[Maritime Southeast Asia]]n sour and spicy fish stew dish.<ref name="JP-Padang">{{cite news|title=By the way ... I just can't live without Padang food |author=Donny Syofyan |newspaper=The Jakarta Post | date= 24 November 2013 |url=http://www.thejakartapost.com/news/2013/11/24/by-way-i-just-can-t-live-without-padang-food.html}}</ref> Asam pedas is believed to come from [[Minangkabau cuisine]] of [[West Sumatra]], [[Indonesia]] and has spread throughout to the islands of [[Sumatra]], [[Borneo]] and the [[Malay Peninsula]].<ref>{{Cite news|url= https://jeo.kompas.com/serba-serbi-rm-padangdari-rendang-sampai-rahasia-saji|title=Serba-serbi RM Padang: Dari Rendang sampai Rahasia Saji|date=2020-12-28|website=Kompas.com|language=id|access-date=2021-01-07}}</ref> ==Region== [[File:Stamps of Indonesia, 025-10.jpg|thumb|right|''Asam padeh [[Hemibagrus|baung]]'' from Riau on an Indonesian stamp]] The spicy and sour fish dish is endemic in the Malay Archipelago,<ref>{{Cite web |last=Jais|first=Ahmad Sahir|date=September 2016|title=Deconstructing Malay Delicacies " Asam Pedas " : Critical Ingredients and Flavor Profile|url=https://www.researchgate.net/publication/304148441|via=ResearchGate}}</ref> known widely in [[Sumatra]], [[Borneo]] and the [[Malay Peninsula]]. It is part of the culinary heritage of both [[Padang food|Minangkabau]] and [[Malay cuisine|Malay]] traditions. The Minang ''asam padeh'' can be easily found throughout [[Padang food#Restaurant|Padang restaurants]] in [[Indonesia]], [[Malaysia]] and [[Singapore]].<ref name="JP-Padang"/> It has become a typical cuisine of [[Malay people|Malay]]s from the eastern coast of Sumatra—[[Jambi]], [[Riau]], [[Riau Islands]], and as far north as [[Aceh]] and across the [[Strait of Malacca]] in [[Johore]], [[Malacca]],<ref>{{Cite web|title=Asam pedas goes global {{!}} The Star|url=https://www.thestar.com.my/news/community/2006/11/07/asam-pedas-goes-global|access-date=2020-09-22|website=www.thestar.com.my}}</ref> [[Singapore]], and also coastal Borneo, especially Pontianak in [[West Kalimantan]].<ref>{{Cite web|last=ditwdb|date=2019-11-02|title=Ikan Asam Pedas Pontianak, Jenis menu masakan masyarakat Melayu|url=https://kebudayaan.kemdikbud.go.id/ditwdb/ikan-asam-pedas-pontianak-jenis-menu-masakan-masyarakat-melayu/|access-date=2020-09-24|website=Direktorat Warisan dan Diplomasi Budaya|language=id-ID}}</ref> The spice mixture and the fish used might be slightly different according to the area.{{Citation needed|date=February 2021}} ==Preparation== {{More citations needed section|date=January 2021}} [[File:Ikan Asam Pedas Mempawah.jpg|thumb|upright|A bowl of [[Mempawah Regency|Mempawah]] asam pedas, [[West Kalimantan]].]] The main ingredients in ''asam pedas'' are usually [[seafood]] or freshwater fish. They are cooked in ''asam'' ([[tamarind]]) fruit juice with [[chili pepper|chilli]] and spices. The cooking process involves soaking the pulp of the tamarind fruit until it is soft and then squeezing out the juice for cooking the fish. ''Asam'' paste may be substituted for convenience. Vegetables such as ''terong'' or brinjals (Indian [[eggplant]]s), [[okra]] and [[tomato]]es are added. Fish and seafood—such as [[Mackerel as food|mackerel]], [[Euthynnus affinis|mackerel tuna]], [[Tuna as food|tuna]], [[skipjack tuna]], [[red snapper (fish)|red snapper]], [[gourami]], [[pangasius]], [[hemibagrus]] or [[cuttlefish]] — either the whole body or sometimes only the [[fish head curry|fish head]]s are added to make a spicy and tart [[fish stew]]. It is important that the fish remain intact for serving so generally the fish is added last.<ref>{{cite web|title=Asam Pedas |url=http://tastefood.info/ikan-asam-pedas-hot-sour-fish/ |work=Tastefood |url-status=dead |archive-url=https://web.archive.org/web/20120103150454/http://tastefood.info/ikan-asam-pedas-hot-sour-fish/ |archive-date=2012-01-03 }}</ref> In Indonesia, the most common fish used in asam pedas is ''[[Euthynnus affinis|tongkol]]'' (mackerel tuna). In [[Lingga Island|Lingga]], the dish is preferrably served with [[sago]] griddle cakes (''lempeng sagu'') in place of rice usual in other places.<ref>{{Cite magazine|url=https://biblioasia.nlb.gov.sg/vol-17/issue-4/jan-mar-2022/|title=Mother Island: Finding Singapore's Past in Pulau Lingga|author=Faris Joraimi|date=Apr–Jun 2021|magazine=BiblioAsia|volume=17|issue=4|pages=30–35|publisher=National Library Board, Singapore}}</ref> ''[[Kaeng som]]'' is the [[Thai cuisine|Thai]] version of ''asam pedas''.<ref>{{cite web|title= Kaeng-som, a Thai culinary classic|url=http://www.bangkokpost.com/food/features/286931/kaeng-som-a-thai-culinary-classic}}</ref> In [[Bengal]], [[India]] there is a similar dish is called ''Macher tak'' (sour fish). ==See also== {{Portal|Food|Indonesia|Malaysia|Singapore}} * [[Pindang]] * [[Fish stew]] * [[List of fish dishes]] * [[List of stews]] == References == {{Commons category|Asam pedas}} {{reflist}} {{Indonesian cuisine}} {{Malaysian cuisine}} {{Singaporean cuisine}} [[Category:Padang cuisine]] [[Category:Malay cuisine]] [[Category:Indonesian cuisine]] [[Category:Indonesian stews]] [[Category:Singaporean cuisine]] [[Category:Fish stews]]'