assam pedas (fish)


4 cloves of garlic (peeled)
3 big onions (sliced)
1 tbsp of ginger paste (blended)
2 chopped stalks of lemon grass
2 small brinjals/eggplants
2 tomatoes
1 tbsp belachan
635ml pure blended chilli
1.5 tbsp assam paste
1 handful daun kesam (laksa leaves)
1 tbsp salt
2 tsp msg (optional)
6 slices of batang sliced fish

*brinjal to soak in water to prevent browning


  1. on small fire, fry garlic & onion in oil
  2. add in ginger paste once the garlic & onions are slightly brown
  3. briefly fry the ingredients & add in chilli and belachan
  4. knock the chopped stalks of lemon grass and throw in to fry
  5. slowly add in about 600ml of water
  6. bring the water to a boil and add in the duan kesam leaves
  7. (continue boiling) add in salt and seasoning
  8. add in fish, brinjal and tomato – lower down the heat to simmer
  9. separately squeeze the assam paste in about 300ml water over a strainer, throw the residue and add the assam ‘water’ to the simmering pot
  10. boil for about 5-10 minutes, ready to eat!