Stingray with Assam Sauce, a Malaysian Favourite

Stingray with assam sauce is one of those traditional Malaysian dishes that is beloved by many. Often referred to as “assam pedas”, it literally means sour and spicy. Now, with a name like that, this dish is sure to pack a punch.

While the list of ingredients that go into making this recipe seems a bit daunting, don’t worry. Putting it all together is fairly simple. The end result is delicious. Pair it with white rice for a truly satisfying meal.



Serving 6-8 person

  • 1kg stingray fish
  • 2 stalks lemongrass
  • 400g shallots
  • 80g garlic
  • 50g ginger
  • 30g shrimp paste
  • 50g fresh turmeric
  • 100g dried chillies
  • 4 sticks okra
  • 120g eggplant
  • 120g tomato cut into wedges
  • 100ml oil
  • 5 Kaffir lime leaves
  • 1 leaf Vietnamese coriander
  • 1 leaf turmeric
  • 150g tamarind (dissolve with 300g of water and strain it)
  • 60g sugar
  • Salt to taste


  1. Clean and cut the stingray into 2 inch wide pieces.
  2. In a blender, blend the fresh turmeric.
  3. Marinate the stingray with the blended turmeric and set aside for 20 minutes in the refrigerator.
  4. Separately, blend the lemongrass, shallots, garlic, ginger and shrimp paste to a semi fine texture.
  5. Cut the dried chillies into 1 inch long pieces, and boil in water for 20 minutes.
  6. Strain the boiled chillies and blend them with 200ml water in a blender.
  7. In a pot, heat the oil and sauté the blended ingredients till fragrant. Add in blended chilli and sugar to caramelise the chilli paste.
  8. Cook the sauce on low heat until it is fragrant and separates from the oil.
  9. Add in Kaffir lime leaf, turmeric leaf, Vietnamese coriander, tamarind juice & 500 ml of water.
  10. Cook the mixture on high heat till a rolling boil and add in the fish.
  11. Reduce the heat to low and simmer for 15 minutes. Add in okra, eggplant and tomato wedges.
  12. Season with salt to desired taste.
  13. Enjoy!


Academy of Pastry Arts Malaysia

Tucked away in the suburbs of Petaling Jaya in a deceptively ordinary building, lie some of Malaysia’s (and the World’s!) best pastry chefs and 600 kilograms of dark chocolate. Housing 15 professionally equipped kitchens and 16 highly skilled and carefully selected chefs, The Academy of Pastry Arts Malaysia is a premier professional institution that has produced young chefs who are not only sought after in the industry, but have also won or placed at some of the most prestigious international competitions.

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