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Fish and seafood from Malaysia
Acid-assisted pekasam is the faster form of Malaysian ikan pekasam. Freshwater fish are salted and packed with ground roasted rice, and the maker also adds tamarind pulp or dried slices of asam gelugur (Garcinia atroviridis). The added fruit acid speeds up the souring.
| Freshwater fish such as Javanese carp (Puntius gonionotus) or black tilapia (Oreochromis mossambicus) | [ezzat2015] |
| Salt10–16 % | Review value for pekasam in general[narzary2021] |
| Ground roasted uncooked rice | The main source of carbohydrate for the lactic bacteria[ezzat2015][yusoff2025] |
| Tamarind (Tamarindus indica) pulp or dried slices of Garcinia atroviridis fruit | The acid added in the acid-assisted form[ezzat2015][yusoff2025] |
Total time across the recorded steps: 14 days – 28 days
What changes: Salt draws water out of the freshwater fish
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Acid-assisted pekasam is the faster form of Malaysian ikan pekasam. Freshwater fish are salted and packed with ground roasted rice, and the maker also adds tamarind pulp or dried slices of asam gelugur (Garcinia atroviridis). The added fruit acid speeds up the souring. Made in 4 steps over 14 days – 28 days. The longest step, pack and ferment, takes 14–28 days (Narzary Y 2021). Salt is 10–16 % (Narzary Y 2021). Lactic acid bacteria (Lactobacillus spp.), reported for pekasam in general, not measured in the acid-assisted form does most of the fermenting.
| Main step | 14–28 daysReported[narzary2021][yusoff2025] | Pack and ferment |
|---|---|---|
| Salt | 10–16 %Reported[narzary2021] | Salt the fish |
| Acidity | pH 4.5–6.1Reported[narzary2021] | Pack and ferment |
Plain (natural) pekasam uses only ground roasted rice as its carbohydrate source. The acid-assisted form adds tamarind or asam gelugur, which speeds the fermentation. In 15 commercial samples most biogenic amines, histamine included, did not differ between the two forms.
Commercial pekasam has carried several Listeria species, linked to poor handling. A study of 15 commercial samples found no significant difference in histamine between natural and acid-assisted pekasam; its abstract gives no levels.
Hazards the sources name: Listeria spp. (L. ivanovii, L. innocua, L. seeligeri, L. welshimeri) in commercial pekasam, linked to poor handling.
Every number is labelled with how it is known. How this atlas is made
Malaysia's Arts and Culture Information Gateway (JKKN) says pekasam fermentation has been practised for centuries to keep surplus fish from harvest seasons and floods, before refrigeration, and that the name is believed to come from the Malay word asam, sour. It says the tradition passed down through generations and that pekasam later became a commercial product sold in vacuum packs [jkkn-pekasam].
