Asam Pedas Pari

by Lisa K. on Tue, March 06, 2018

This is a non-tumis version of asam pedas. Zero oil but maximum yums. It gets its flavour bomb from the use of toasted belacan and aromatics like lemongrass and daun kesum. Once you start slurping the soup you really can’t stop!

Spicy, tangy soup!

Serves 4 - 6 people

You can use bunga kantan (ginger flower) instead of daun kesom to perfume the soup.

Some asam jawa are really sour. Add in half the amount first and taste before adding the rest.

Foodster's Verdict

Asam Pedas Pari


  • Preparation
  • Total
    Blended Spices
    2 tbsp. chilli paste
    1 inch fresh turmeric
    15 shallots
    3 cloves garlic
    1 stalk lemongrass, sliced
    1 tbsp. toasted belacan

    1.5 liter water
    2 tbsp. asam jawa diluted with ½ cup water
    1 stalk lemon grass, crushed
    1 tbsp. salt
    1 ½ tbsp. sugar
    1 kg pari, cut into chunks
    1 bunch daun kesum (laksa leaves)

1. Blend spices until really fine and add into pot with water.

2. Massage asam jawa in water and strain out the seeds. Add into pot together with crushed lemon grass, salt and sugar.

3. Bring it to a boil and let it simmer for a few minutes.

4. Add in pari and daun kesum. Simmer gently until cooked. Adjust seasoning if necessary.

5. Dish out and serve hot!

Isn't it super easy? Make it and share it with us on FB.