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peda cabai hijau

Peda Masak Cabai Hijau (Green Chili Stir-Fried Salted Fish)

A bold and aromatic Indonesian dish featuring ikan peda (salted and fermented mackerel) stir-fried with green chilies, shallots, and tomatoes. It's a punchy, umami-packed side dish traditionally served with hot rice.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 5 people
Course: Main Course
Cuisine: Indonesian (Sundanese)
Calories: 280
Ingredients Method Notes

Ingredients
  

For the Fish
  • 5 pieces ikan peda salted fermented mackerel – substitute with Chinese salted mackerel or salt-cured herring
For the Stir-Fry
  • 8 green chilies thinly sliced diagonally – use jalapeños, Serrano, or shishito peppers for milder heat
  • 5 green tomatoes thinly sliced – substitute with unripe tomatoes or firm regular tomatoes
  • 5 shallots thinly sliced – or use 1 small red onion
  • 3 garlic cloves thinly sliced
  • 10 petai stink beans, halved – optional; skip or substitute with edamame or fava beans for similar texture
  • 1 tablespoon air asam jawa tamarind water – mix 1 tsp tamarind paste with 2 tbsp warm water
  • 1 Indonesian bay leaf daun salam – optional; can omit or use regular bay leaf for aroma
  • 2 cm about ¾ inch lengkuas (galangal), lightly bruised – if unavailable, use a slice of ginger

Instruction
 

  1. Prepare the fish
    Rinse the ikan peda under cold water, remove the heads if desired. Pat dry. Pan-fry in a little oil over medium heat until crispy and golden. Remove and set aside. Reserve 5 tablespoons of the frying oil.
  2. Make the stir-fry
    In the reserved oil, sauté the sliced shallots and garlic until fragrant and slightly golden. Add the green chilies, tomatoes, petai (if using), daun salam, and lengkuas. Stir-fry for 2–3 minutes until the tomatoes begin to soften.
  3. Add tamarind water
    Pour in the air asam jawa (tamarind water) and mix well. Let it simmer for another 1–2 minutes.
  4. Combine with fish
    Gently add the fried fish to the pan, toss to coat evenly in the spice mixture. Let it warm through for about 1 minute.
  5. Serve
    Remove from heat and serve hot with steamed rice.

Notes

  • Ikan peda is a traditional Indonesian salted and fermented mackerel. In Western countries, it’s rare. Look for salted mackerel in Chinese, Korean, or Filipino stores, often sold frozen or vacuum-packed.
  • Green chilies: Use jalapeños or Serrano peppers for a similar heat level and color. For a milder version, use shishito or green bell peppers.
  • Petai (stink beans): Known for their strong aroma and bold taste, they’re optional and can be skipped or replaced with fava beans, edamame, or even broad beans for texture.
  • Tamarind paste is widely available in the international section of most supermarkets. If not, you can substitute with a splash of lime juice mixed with a little brown sugar for tang.
  • Galangal (lengkuas) adds a citrusy-earthy note. Ginger can be used as a substitute, though the flavor differs slightly.