Entree: Indonesia – Padang / Minangkabau – Asam Padeh (Sour and spicy Minangkabau-style fish stew flavored with tamarind, chilies, and aromatics)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 12 min

Total 27 min

Ingredients

- 4 mackerel fillets, approx. 5 oz (140 g) each
- 2 tbsp (30 ml) tamarind paste dissolved in 1/2 cup (120 ml) warm water (strain if seeds present)
- 2 tbsp (30 ml) vegetable oil
- 6 shallots, peeled (approx. 80 g)
- 4 cloves garlic (approx. 12 g)
- 6 red chilies (such as keriting or long red chilies), or adjust to heat preference (approx. 40 g)
- 1 inch (2.5 cm) fresh ginger, roughly chopped (approx. 10 g)
- 1 inch (2.5 cm) fresh galangal, sliced (approx. 10 g)
- 1 tsp (2 g) ground turmeric or 1 inch (2.5 cm) fresh turmeric, sliced
- 1 stalk lemongrass, white part bruised and halved
- 3 kaffir lime leaves, torn
- 1 tbsp (15 g) palm sugar or brown sugar
- 1 cup (240 ml) water
- 1 medium tomato, quartered, about 4 oz (115 g)
- 1 tsp (6 g) kosher salt, or to taste
- 2 tbsp (8 g) chopped fresh cilantro or kemangi (Indonesian basil) for garnish

Instructions

1. Prepare the spice paste by blending shallots, garlic, red chilies, ginger, galangal, and turmeric with a splash of water until a coarse paste forms.
2. Heat vegetable oil in a wide saucepan or wok over medium heat. Sauté the spice paste until fragrant and oil separates, about 4–6 minutes.
3. Add bruised lemongrass and torn kaffir lime leaves, stirring for 1 minute to release aromatics.
4. Pour in the tamarind water and 1 cup (240 ml) water, then add palm sugar and salt. Bring to a gentle simmer and taste for a balance of sour, spicy, and sweet.
5. Gently add the mackerel fillets to the simmering broth. Poach the fish over low heat until cooked through, about 6–8 minutes depending on thickness.
6. Add the quartered tomato in the last 2 minutes of cooking to soften without disintegrating. Adjust seasoning with more tamarind paste, sugar, or salt as needed.
7. Remove lemongrass stalks (if desired), spoon the stew into a serving bowl, and garnish with chopped cilantro or kemangi. Serve hot with steamed rice.