Ingredients with Measurements:
- 1 lb. of fish (any white fish will do)
- 2 stalks of lemongrass, bruised
- 1-inch piece of turmeric, peeled and sliced
- 1 tsp. of salt
- 1 tsp. of sugar
- 2 cups of water
- 2 tbsp. of vegetable oil
- 2 cloves of garlic, minced
- 1 red chili, sliced
- 1 lime, cut into wedges
Special equipment needed:
- Mortar and pestle (optional)
Step-by-step instructions:
1. Clean and pat dry the fish. Cut into bite-sized pieces and set aside.
2. In a pot, add the water, lemongrass, turmeric, salt, and sugar. Bring to a boil and let it simmer for 10 minutes.
3. In a pan, heat the vegetable oil over medium heat. Add the minced garlic and sliced chili. Sauté until fragrant.
4. Add the fish to the pan and cook for 2-3 minutes on each side until lightly browned.
5. Strain the lemongrass and turmeric mixture and pour it over the fish. Cover the pan and let it simmer for 5-7 minutes until the fish is cooked through.
6. Serve hot with lime wedges on the side.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 150
Fat per serving: 7g
Protein per serving: 20g
Carbohydrates per serving: 2g
Fiber per serving: 1g
Sodium per serving: 600mg
Substitutions for ingredients:
- Lemongrass can be substituted with lemon zest.
- Turmeric can be substituted with curry powder.
- Red chili can be substituted with cayenne pepper.
Variations:
- Add vegetables such as bell peppers or onions for a more colorful dish.
- Use shrimp or scallops instead of fish for a seafood twist.
- Add coconut milk for a creamier texture.
Tips and tricks:
- Bruising the lemongrass helps release its flavor.
- Use a mortar and pestle to crush the turmeric for a more intense flavor.
- Do not overcook the fish to prevent it from becoming tough.
Storage instructions:
Refrigerate in an airtight container for up to 3 days.
Reheating instructions:
Reheat in a pan over medium heat until heated through.
Presentation ideas:
Serve in a shallow bowl with the fish on top and the lemongrass and turmeric broth underneath.
Garnishes:
Garnish with chopped cilantro or scallions for added freshness.
Pairings:
Serve with steamed rice or noodles.
Suggested side dishes:
Serve with a side of stir-fried vegetables or a simple salad.
Troubleshooting advice:
- If the fish is overcooked, it will become tough and dry.
- If the broth is too salty, dilute it with more water.
Food safety advice:
- Make sure the fish is fresh and properly cleaned before cooking.
- Cook the fish to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Asin Ikan is a traditional Indonesian dish that is typically made with salted fish. This version uses fresh fish and lemongrass and turmeric for added flavor.
Flavor profiles:
This dish is savory, slightly sweet, and has a hint of spiciness from the chili.
Serving suggestions:
Serve hot with steamed rice and a side of stir-fried vegetables for a complete meal.
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Region: Indonesian