Assam Pedas Fish Wrap

Assam Pedas Fish Wrap

Try this unconventional assam fish recipe!

Assam Fish: Wrap Your Leftover Fish

assam fish

Image credit Mission Food

Serves 2

Leftover used: Steamed/Grilled Fish

Recipe Rationale:

A common leftover, cooked fish is often one of the hardest to reheat, as it can get tough and overcooked. By combining fish with the flavours of a Peranakan classic, Assam Pedas, we can create a light, refreshing wrap that is satisfying and nutritious. This recipe is versatile and instead of using fish, you can also use up other leftover seafood,
such as prawns or crabs.

On ingredients:

If you are not a fan of sambal belachan, you can replace it with chilli sauce, or leave it out altogether for a less spicy flavour.


2 tortilla wraps
200g Fish meat (can be leftover steamed or grilled fish), deboned and flaked
1 cup Lettuce, finely shredded
⅓ cup Pineapple, finely diced
1 Shallot, peeled and thinly sliced
6 Cherry tomatoes, quartered
1 Japanese cucumber, deseeded and cut into small cubes
1 tsp Fish sauce
½ Lime, juiced
½ tsp Caster sugar
3 tbsp Mayonnaise
2 tbsp Tamarind pulp
1 tbsp Warm water
2 tsp Sambal belachan
1 5-cm piece of Ginger, peeled
1 clove Garlic, peeled and grated
Fried shallots and fresh coriander, to garnish


  1. First, make the assam pedas mayonnaise. Dissolve the tamarind pulp in the warm water, stirring to loosen all the fibres and seeds. Strain the mixture to get a thick, smooth tamarind paste.
  2. Place the tamarind paste, mayonnaise and sambal belachan into a bowl. Stir the grated ginger and garlic directly into the bowl until everything is combined. Set aside.
  3. Next, make the pineapple salsa. Stir the fish sauce, lime juice and sugar together until the sugar is dissolved. Mix the pineapple, shallot, cherry tomatoes and cucumber together in a bowl, and toss with the dressing.
  4. Heat wrap on a dry pan for 30 seconds on each side.
  5. To assemble the wrap, lay one tortilla wrap on a plate. Spread half the mayonnaise onto the bottom, and top with shredded lettuce.
  6. Flake the leftover fish over the lettuce, and spoon the pineapple salsa over.
  7. Garnish generously with fried shallots and fresh coriander leaves, then fold two opposite edges over the filling, and roll tightly in the other direction to form a wrap.

What a great way to use up leftover assam fish! Try this recipe today!

This recipe was contributed by Mission Food

Written by

Rosanna Chio