Ingredients with Measurements:
- 1 lb. of fish fillet (any white fish will do)
- 1 tsp. of salt
- 1 tsp. of black pepper
- 1 tsp. of garlic powder
- 1 tsp. of ginger powder
- 1 tsp. of turmeric powder
- 1 tsp. of cumin powder
- 1 tsp. of coriander powder
- 1 tsp. of paprika powder
- 1 tbsp. of vegetable oil
- 1 tbsp. of tamarind paste
- 1 tbsp. of honey
- 1 tbsp. of soy sauce
- 1 tbsp. of water
- 1 tbsp. of chopped cilantro
Special equipment needed:
- Non-stick pan
- Mixing bowl
- Whisk
Step-by-step instructions:
1. In a mixing bowl, combine salt, black pepper, garlic powder, ginger powder, turmeric powder, cumin powder, coriander powder, and paprika powder.
2. Rub the spice mixture onto the fish fillet, making sure to coat both sides.
3. Heat the non-stick pan over medium-high heat and add the vegetable oil.
4. Once the oil is hot, add the fish fillet and cook for 3-4 minutes on each side or until golden brown and cooked through.
5. In a separate mixing bowl, whisk together tamarind paste, honey, soy sauce, water, and chopped cilantro to make the tamarind sauce.
6. Serve the fish fillet with the tamarind sauce on top.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- Medium-high heat
Serving size:
- 2-3 servings
Nutritional information:
- Calories: 250
- Fat: 10g
- Carbohydrates: 12g
- Protein: 25g
Substitutions for ingredients:
- Tamarind paste can be substituted with lime juice or vinegar.
- Honey can be substituted with brown sugar or maple syrup.
- Soy sauce can be substituted with fish sauce or Worcestershire sauce.
Variations:
- Add chopped chili peppers for a spicy kick.
- Use different types of fish such as salmon or tilapia.
- Add vegetables such as bell peppers or onions to the pan while cooking the fish.
Tips and tricks:
- Make sure to pat the fish fillet dry before adding the spice mixture to ensure it sticks well.
- Use a non-stick pan to prevent the fish from sticking.
- Adjust the amount of spice according to your preference.
Storage instructions:
- Store the leftover fish and tamarind sauce separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the fish in the microwave or in a pan over medium heat until heated through.
- Reheat the tamarind sauce in a small saucepan over low heat, stirring occasionally.
Presentation ideas:
- Serve the fish fillet on a bed of rice or quinoa.
- Garnish with chopped cilantro or green onions.
Garnishes:
- Chopped cilantro
- Green onions
Pairings:
- Steamed vegetables such as broccoli or asparagus
- Rice or quinoa
Suggested side dishes:
- Coconut rice
- Stir-fried vegetables
Troubleshooting advice:
- If the fish is sticking to the pan, add more oil or use a non-stick pan.
- If the fish is not cooked through, cook for an additional 1-2 minutes on each side.
Food safety advice:
- Make sure to 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.
Flavor profiles:
- The fish is seasoned with a blend of spices that give it a savory and slightly spicy flavor. The tamarind sauce adds a tangy and sweet flavor to the dish.
Serving suggestions:
- Serve the Asin Ikan with Tamarind Sauce as a main dish for lunch or dinner.
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Region: Malaysian