Malaysian Sour and Spicy Fish Stew

A beloved Malaysian classic where firm fish fillets simmer in a fiery, tangy broth built from dried chilies, tamarind, and aromatic herbs. The deep sour notes from tamarind and dried sour fruit balance the heat, while Vietnamese mint adds a fresh finish. Best enjoyed piping hot over steamed jasmine rice.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 14 gFat
• 3 gSaturated Fat
• 22 gCarbs
• 6 gFiber
• 9 gSugar
• 38 gProtein
• 720 mgSodium
• 880 mgPotassium
• 135 mgCalcium
• 4 mgIron
• 48 mgVitamin C
• 110 mcgVitamin A

Ingredients

For the spice paste

• 10 dried red chilies, soaked in hot water for 15 minutes
• 6 shallots, peeled
• 4 garlic cloves
• 1 tbsp shrimp paste (belacan)
• 1 tbsp grated ginger
• 2 stalks lemongrass, white parts only
• 1 tsp ground turmeric
• 5 fresh red chilies

For the stew

• 700 g firm white fish fillets (snapper or mackerel), cut into 3 cm pieces
• 3 tbsp tamarind paste mixed with 1 cup warm water, strained
• 4 pieces dried sour garcinia (asam keping)
• 1 Japanese eggplant, cubed
• 8 okra, trimmed and halved
• 2 tomatoes, cut into wedges
• 1 cup water
• 2 sprigs Vietnamese mint (daun kesum)
• 2 tbsp vegetable oil
• 1 tsp salt, plus more to taste
• 1 tsp sugar

Directions

1. Blend the soaked dried chilies, shallots, garlic, ginger, lemongrass, turmeric, shrimp paste, and fresh chilies into a smooth paste, adding a splash of water if needed.
2. Heat the vegetable oil in a heavy pot over medium heat and fry the spice paste for 6 to 8 minutes, stirring constantly, until fragrant and the oil begins to separate.
3. Pour in the strained tamarind juice and 1 cup of water, then add the dried sour garcinia, salt, and sugar. Bring to a gentle boil and simmer for 4 minutes to build the broth.
4. Add the eggplant and okra, and cook for 3 minutes until just tender. Drop in the tomato wedges and cook for another minute.
5. Gently slide the fish pieces into the simmering broth in a single layer. Cover and poach for 6 to 8 minutes, spooning the sauce over the fish occasionally, until the flesh flakes easily with a fork.
6. Stir in the Vietnamese mint sprigs and adjust seasoning with more salt or tamarind juice to balance sourness and saltiness.
7. Remove from heat and let the stew rest, covered, for 2 minutes so the flavors settle and the fish firms up slightly.
8. Ladle the fish and gravy over hot steamed jasmine rice and serve immediately.

Cook’s Notes

• Use firm-fleshed fish like snapper, mackerel, or stingray so the pieces hold their shape during simmering.
• Soak the dried chilies in hot water until soft before blending to achieve a smooth paste and balanced heat.
• Do not skip the dried sour garcinia (asam keping); it adds the signature tangy depth that defines the dish.
• Add the Vietnamese mint at the very end so its bright, peppery aroma survives the cooking.
• Adjust the tamarind and chili amounts to your taste; the broth should be boldly sour with a noticeable spicy kick.

More Malaysia Recipes You’ll Love

Craving more flavors from Malaysia? Try these traditional recipes:

• Malaysian Coconut Rice with Sambal and Crispy Anchovies
• Char Kway Teow Stir-Fried Flat Noodles
• Malaysian Curry Laksa Noodle Soup with Coconut and Prawns

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