Crispy, spicy, and tangy—what more could you want in a dish? If you’re craving something bold and unforgettable, let me introduce you to a Malaysian classic with a twist: deep fried whole barramundi with Asam Pedas sauce. This dish fuses the crunch of perfectly fried fish with a mouthwatering tamarind-based sauce that packs heat, sourness, and savory depth in every bite.
In fact, did you know that “asam pedas” literally means “sour and spicy” in Malay? It’s one of the most beloved dishes across Malaysia, Indonesia, and Singapore. Whether you’re a home cook wanting to explore Southeast Asian cuisine or a food blogger creating authentic content, you’re going to love how this dish lights up the dinner table. Let’s dive into the flavors, prep steps, and tips that bring this incredible dish to life!
Ingredients for Authentic Asam Pedas Sauce
If you’re being authentic, which is kind of impossible in Australia, you will need to include ginger torch flowers in the paste… but alas we got to make do with what we have! Asam Pedas sauce typically includes any combination of the following:
- Dried chilies
- Aromatics: garlic, shallots, ginger, lemongrass
- Spices: turmeric, galangal, shrimp paste (belacan)
- Balancing: Tamarind pulp, fish sauce, palm sugar
- Optional: okra, tomato, or eggplant to add texture
The below recipe is the combination I like 🙂
How to Deep Fry Barramundi to Crispy Perfection
It’s important that the fish is adequately prepared prior to frying so the skins crunch remains singing through every mouthful of the dish. To do this make sure the fish is thoroughly dried, cut incisions and season the fish before frying in a deep fryer set to 180C.
Making the Asam Pedas Sauce from Scratch
It’s crucial that the paste frys in hot oil to get rid of the raw smell before reducing the heat to sauté the added spices, until the oil separates from the spices, before finally balancing the flavors with tamarind and fish sauce. The addition of water is to allow the sauce to simmer down to the desired thickness and consistency. The longer the sauce simmers the more flavorful the sauce is!
Tips, Tricks & Variations
I love eating Asam Pedas with deep fried barramundi or sauteed white snapper fillets with okra and tomatoes. The soft juicy flesh of the snapper is perfect for soaking in the flavour while not losing its shape. If you have a favorite fish preference chances are it will taste even better with this sauce. Other seafood commonly used for this dish is stingray, tilapia, sea bass and Spanish mackerel.
If the curry is too spicy you can adjust the heat by halving the dried red chillis. Ten dried chillies gives a medium level of heat that is generally tolerable by most people. If you can’t find dried chillies then substitute with fresh red chilli. Bear in mind that the depth and richness of the spice will go missing if substituted.
Deep fried barramundi with Asam Pedas sauce is more than just a recipe—it’s a celebration of flavor, texture, and cultural heritage. You’ve now got all the tools to recreate this spicy-sour showstopper at home. Whether you’re impressing guests or indulging in something special, this dish is guaranteed to leave a bold impression. Don’t forget to share your creations and pass on the tradition—deliciousness is meant to be shared!
How to Make Deep Fried Barramundi with Asam Pedas Sauce
A classic Malaysian dish modernised! Deep Fried Barramundi Fish with Asam Pedas is fragrant and moreish. Simply serve with steamed rice and enjoy.
Ingredients
Fish
Asam Pedas paste
Asam Pedas sauce
Preparing the fish
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Rinse your fish and pat dry using paper towel.
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Using a sharp knife make diagonal incisions on both sides of the fish, about 2 inches apart and rub the salt through the fish.
Asam Pedas Sauce
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Blend all the paste ingredients together until combined and smooth.
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In a deep non-stick frypan or small non-stick pot; heat the oil on high. It is important that when the paste hit the pot there is a rapid sizzling sound. (See note 1)
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When the oil is hot add the paste and keep mixing to ensure the paste doesn't catch onto the pot. The paste need to keep frying on high heat until the oil and gravy move as one and the raw paste smell is gone. (See note 2)
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When the raw smell is gone reduce to medium heat and add the fish curry powder. Continue frying to release the aromas.
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Add the tamarind paste, fish sauce and water. Adjust to taste and allow to simmer.
Putting it all together
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Set your deep fryer to 180°C. When it reaches temperature place the barramundi into the oil and fry until the fish is golden and crispy, about 5 -7minutes, depending on the thickness and size of the fish. Make sure the fish cooks evenly by rotating if necessary in the oil.
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Once cooked place barramundi on serving platter containing the Asam Pedas sauce. Top with more Asam Pedas sauce and coriander for garnish.
Serve with white rice and enjoy!
Note
Note 1: The onion paste needs to literally fry, like shallow fry in the oil. A failure to ensure high heat when the paste hits the pan means that the paste will struggle to lose the raw smell and taste that comes from caramalisation.
Note 2: The paste needs to be suspended and somewhat swimming in the oil. If the ratio of oil to paste is a bit off feel free to add in more oil to the pot to encourage full caramelization.
