The Minang asam padeh is commonly served at Padang restaurants in Indonesia, Malaysia and Singapore.

[5] It has become a typical cuisine of Malays from the eastern coast of Sumatra—Jambi, Riau, Riau Islands, and as far north as Aceh and across the Strait of Malacca in Johore, Malacca,[8] Singapore, and also coastal Borneo, especially Pontianak in West Kalimantan.

[citation needed] The main ingredients in asam pedas are usually seafood or freshwater fish.

[10] In Indonesia, the most common fish used in asam pedas is tongkol (mackerel tuna).

[12] In Bengal, India there is a similar dish is called Macher tak (sour fish).