The Healthy Asam Pedas Salmon – A Comfort Food!
I LOVE ASAM PEDAS! Omg, this is one of the food that makes me proud to be a Malay – it’s so delicious especially when it’s served with rice and kangkong. I remembered growing up every time I come home from camp (I used to be in NPCC – it’s a student cadet corp thingy – back then lol) my mum will always entice me to come home right after camp cause she cooked my favourite asam pedas.
Even till this day whenever I go back home to Sydney, I will ask for it. So yes, asam pedas is LIFE and LOVE!
But if you’ve ever tasted asam pedas anywhere especially in nasi padang stalls right here in Singapore, it’s not exactly the most nutritious food out there. It is crazy to see how much oil can be seen in the dish every time I walk into nasi padang shops. Fortunately, asam pedas is one of those dishes that is actually incredibly easy to make – apart from the waiting time of Malay food (to let the flavour set in) so here I am, recreating an absolute comfort food, without any extra and unnecessary oil.
And yes folks, you can make asam pedas without too much oil!
I’ve added in salmon for an extra boost of protein as well, but feel free to swap it with any other of your favourite protein – white fish, even chicken does well for some.
Give it a try and let me know how it goes. Be sure to tag me @asianmealprep on Facebook or Instagram if you make it – I’d love to see your creations! Enjoy!
Makes – 3 meals
Time needed – Cooking time: 10 mins + 15-20 mins waiting time.
Nutrition information:
The nutrition information below is without the rice and is for one serving. It is also a rough guide so apologies in advanced if it’s incorrect – I am not a nutritionist and I have moved away from calorie counting since 2014.
Calories: 291, Protein: 22g, Carbs: 9g, Fats: 18.3g, Sat. Fat: 3.7g
Here’s what you need:
- 300g salmon, cut into cubes
- 1 stick lemongrass, white part only, bashed
- 1 tsp turmeric powder
- 15g tamarind pulp mixed with 1/2 cup water
- 100g tomatoes, blended
- 6 pieces lady’s finger, cut into half
- 6 pcs kaffir lime leaves
- Pinch of sea salt
- 1 tbsp evoo
- 500ml water
For the spice blend:
- 30g dried chilies, cut into 3cm length, tips removed and soaked
- 100g (1) large red onion, peeled and quartered
- 3 candlenuts
- 3 cloves garlic, peeled
- 60ml water
To serve (optional):
- Basmati rice
Here’s how you do it:
- Using a blender or food processor, blend all the ingredients for the spice blend until it becomes a paste. How smooth you want it to be depends on your liking! Set it aside.
- Heat a non-stick pot on medium heat and add in the oil. Add in the spice blend and lemongrass and let it cook, stirring frequently. Let the aroma rise up, but just make sure you watch it so it doesn’t burn.
- Add in turmeric and stir in to mix thoroughly.
- Add in blended tomatoes, mix it thoroughly and then squeeze in the tamarind pulp, leaving all the seeds behind.
- Add in the salmon gently. Take note that the salmon will be soft once cooked so stir in gently and be careful not to break it. Add in the lady’s finger, toss in a pinch of salt and then mix it all up. Add in water to cover it all up (how much you add in is entirely up to you – if you want a thicker gravy then not much water is needed.)
- Cook, covered on low heat for about 15-20 minutes, letting the smell rise up and the colour turn a little more red.
- Build your meals with basmati rice, optional and store the rest in the freezer if you want or the fridge if you’re eating it in the next few days!
- Enjoy!
