Fusion Recipe: Assam Pedas Fish & Chips

 

Assam Pedas Fish & Chips

Assam Pedas Fish & Chips is an exciting cross-cultural fusion that combines the comforting crunch of British classic Fish & Chips with the fiery, tangy, aromatic soul of Malaysian/Indonesian Assam Pedas (sour and spicy fish stew). Crisp, golden beer-battered fish is infused with tamarind and fragrant aromatics, then paired with thick-cut double-cooked chips and served alongside a vibrant Assam Pedas Dipping Sauce and a cooling Torch Ginger Flower Tartar. Every bite delivers a satisfying crunch followed by a mouthwatering burst of hot, sour, and savoury flavour.


Ingredients


1. The Assam Pedas Fish:

  • Fish: 4 thick white fish fillets (such as Barramundi, Cod, or Snapper), patted dry
  • Marinade:
    • 1 tablespoon tamarind paste (dissolved in 1 tablespoon warm water)
    • ½ teaspoon ground turmeric
    • ½ teaspoon salt
  • Crispy Batter:
    • 1 cup all-purpose flour
    • ½ cup cornstarch
    • 1 teaspoon baking powder
    • 1 teaspoon Sambal Oelek or chilli paste (for colour and mild kick)
    • 1 cup cold sparkling water or chilled beer
    • Salt and white pepper to taste
    • Oil for deep frying (peanut or canola oil)

2. The Thick-Cut Chips:

  • Potatoes: 4 large Russet or Maris Piper potatoes, cut into thick batons
  • Oil for frying
  • Sea salt for seasoning

3. The Assam Pedas Dipping Sauce (Spicy Tamarind Gravy):

  • 3 tablespoons tamarind paste strained with ½ cup warm water
  • 2 tablespoons chilli paste (Sambal Cili)
  • 2 cloves garlic & 2 shallots, finely minced
  • 1 stalk lemongrass, bruised
  • 1 sprig laksa leaf (Daun Kesum / Vietnamese coriander), chopped
  • 1 teaspoon palm sugar (Gula Melaka)
  • Salt to taste

4. Torch Ginger Flower Tartar Sauce:

  • ½ cup Japanese mayonnaise
  • 1 tablespoon finely chopped torch ginger flower (Bunga Kantan)
  • 1 tablespoon finely chopped sweet pickles or gherkins
  • 1 teaspoon lime juice

Instructions & Method


Step 1: Prep & Double-Fry the Chips

  1. Soak potato batons in cold water for 30 minutes to remove excess starch. Drain and pat completely dry.
  2. Heat oil in a deep fryer or heavy pot to 150°C (300°F). Blanch potatoes in batches for 5–6 minutes until soft but not browned. Remove and drain on paper towels.
  3. Increase oil heat to 190°C (375°F). Fry potatoes a second time for 3–4 minutes until deep golden and crispy. Drain and toss immediately with sea salt.

Step 2: Make the Assam Pedas Sauce & Tartar

  1. Sauce: Heat 1 tablespoon of oil in a small saucepan over medium heat. Sauté minced garlic, shallots, and chilli paste until fragrant (about 2 minutes). Add bruised lemongrass, tamarind water, and laksa leaf. Simmer for 5–7 minutes until thickened. Season with palm sugar and salt to taste. Set aside.
  2. Tartar: In a small bowl, mix mayonnaise, chopped torch ginger flower, pickles, and lime juice until combined. Refrigerate until ready to serve.

Step 3: Batter & Fry the Fish

  1. Marinate: Rub the dry fish fillets with tamarind paste, turmeric, and salt. Set aside for 10 minutes.
  2. Batter: Whisk together all-purpose flour, cornstarch, baking powder, salt, pepper, chilli paste, and icy-cold sparkling water/beer until a smooth, cold batter forms.
  3. Fry: Lightly dust fish fillets in extra flour, dip into the batter to coat thoroughly, and carefully lower into hot oil at 180°C (350°F). Fry for 4–6 minutes, turning once, until the crust is puffed, golden brown, and ultra-crispy. Drain on a wire rack.

Step 4: Plate & Serve


Arrange the crispy Assam Pedas fish alongside a heap of golden double-cooked chips. Serve warm with small dipping bowls of thick Assam Pedas Gravy, Torch Ginger Tartar, and a fresh lime wedge.


Tips for Best Results

  • Keep the Batter Icy Cold: Using ice-cold sparkling water or beer causes an immediate crisping reaction when it hits hot oil, keeping the fish light and airy rather than greasy.
  • Don't Skip Double-Frying: The two-stage frying process is essential for chips that are fluffy on the inside and irresistibly crunchy on the outside.
  • Aromatic Torch Ginger (Bunga Kantan): Torch ginger flower adds a signature citrusy, floral fragrance to the tartar sauce that cuts right through the rich, fried fish!



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