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Asam Pedas Ikan Patin

Spicy and Sour Fish Stew (Patin Asam Pedas)

A fragrant and zesty fish stew from the Malay heritage of Riau, Indonesia. This dish brings together the tang of tamarind-like asam kandis, the warmth of Southeast Asian spices, and the rich tenderness of freshwater fish, all in a vibrant red broth. Perfect for cool weather or when you need a comforting, flavorful meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Course: Dinner, lunch, Main Course
Cuisine: Indonesian, Malay, Southeast Asian
Calories: 280
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds freshwater fish such as catfish trout, or tilapia, cut into 1.5-inch (3–4 cm) crosswise pieces
  • 4 cups 1 liter water
  • 1 tablespoon neutral oil for sautéing
Spice Paste
  • 12 red chili peppers or use 8 red Fresno chilies + 2 Thai chilies for extra heat, seeded if desired, and blended (Cabai merah keriting — curly red chili, common in Indonesia. Use red chilies with medium heat.)
  • 3- inch piece of galangal thinly sliced (Lengkuas — similar to ginger, but with a citrusy aroma. Available fresh or frozen in Asian groceries.)
  • 1- inch piece of ginger crushed
  • 1 stalk lemongrass bruised
  • 2 Indonesian bay leaves Daun salam (Can be omitted or replaced with 1 small bay leaf, though flavor differs.)
  • 3 kaffir lime leaves Daun jeruk, torn
Seasoning
  • 2 pieces asam kandis A dried sour fruit native to Sumatra. Substitute with 1 tsp tamarind paste or 2 tsp lemon juice.
  • 1 tablespoon salt or to taste
  • 1 teaspoon sugar
  • 1/4 teaspoon MSG or mushroom seasoning optional

Instruction
 

  1. Prepare the Fish
    Rinse and pat dry the fish. Cut into thick crosswise slices (about 1.5 inches wide). Set aside.
  2. Sauté the Spices
    In a large saucepan or Dutch oven, heat the oil over medium heat. Add the blended red chilies, galangal, ginger, lemongrass, Indonesian bay leaves, and kaffir lime leaves. Sauté for 5–6 minutes until fragrant and the oil separates from the paste.
  3. Make the Broth
    Pour in the water and add the asam kandis (or tamarind paste). Bring to a boil.
  4. Add the Fish
    Gently slide the fish pieces into the boiling broth. Add salt, sugar, and optional seasoning.
  5. Simmer Gently
    Reduce heat to low and simmer uncovered for 10–12 minutes, or until the fish is fully cooked and the flavors have blended. Avoid stirring too much to prevent the fish from breaking apart.
  6. Serve
    Remove from heat. Let sit for a few minutes before serving with steamed rice.

Notes

  • Fish substitution: While ikan patin (pangasius/catfish) is traditional, you can use any mild, firm white fish like trout, cod, tilapia, or snapper. Avoid oily or delicate fish like salmon or sole.
  • Asam Kandis: This rare dried fruit gives the dish its signature sourness. If unavailable, use tamarind paste (1 tsp) or fresh lemon juice (2 tsp) to mimic the tang. Add toward the end of cooking if using lemon.
  • Chili level: Indonesian chilies are medium-spicy. Adjust to taste. You can also use chili paste like sambal oelek for convenience.
  • Galangal vs Ginger: Both are in the recipe, and not interchangeable. If galangal isn’t available, you can substitute with more ginger and a squeeze of lime zest, though the result will differ.
  • Daun Salam and Daun Jeruk: These herbs are essential for fragrance. Kaffir lime leaves (daun jeruk) are commonly found in frozen form at Asian grocery stores. Daun salam is harder to find and can be skipped if needed.
  • Serving tip: Serve hot with jasmine rice or steamed short-grain rice. Best enjoyed on a rainy day!