Name: Asam Pedas Ikan Pari (Spicy and Sour Stingray Soup)
Total time: 25 min
Yield: 1 serving
Ingredients: 150g stingray fillet; 1 cup water; 1 tablespoon tamarind paste; 1 teaspoon sugar; 1 tablespoon chili paste; 1 stalk lemongrass, bruised; 2 slices ginger; 1 clove garlic, minced; 1 small onion, sliced; 1 small tomato, quartered; Salt to taste; Fresh coriander for garnish

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Experience the bold flavors of Asam Pedas Ikan Pari, a traditional Malaysian dish that combines the rich taste of stingray with a tangy and spicy broth. This dish is perfect for those who love a kick in their meal, bringing together fresh ingredients and aromatic spices.

Soup

Steps

In a pot, bring the water to a boil. Add in the lemongrass, ginger, garlic, and onion, and let it simmer for about 5 minutes.
Stir in the tamarind paste, chili paste, and sugar. Mix well.
Add the stingray fillet and cook for 10 minutes, or until the fish is cooked through and tender.
Add the tomato and season with salt to taste. Let it simmer for another 2-3 minutes.
Serve hot, garnished with fresh coriander.

Tips for Asam Pedas Ikan Pari (Spicy and Sour Stingray Soup)

The broth should look glossy and reddish, while the tomato pieces remain recognizable rather than dissolving completely.
Keep the simmer gentle once the stingray is added; a vigorous boil can make the fish break into small pieces.
A pot with a broad base gives the fish room to sit in the broth without stacking or crowding.

Drink pairing

A crisp, aromatic Riesling
Its bright acidity complements the sour tamarind, while a touch of fruit balances the chili heat.

0% option: Chilled sparkling water with lime

Storage

Refrigerate leftovers within 2 hours in a covered container and keep for 3–4 days. Reheat until steaming hot, handling the fish gently so it stays in larger pieces.