Ingredients with Measurements:
- 1 lb. boneless fish fillet, cut into small pieces
- 1 cup tapioca starch
- 1 egg
- 1 tsp. salt
- 1 tsp. ground white pepper
- 2 cloves garlic, minced
- 1 tbsp. soy sauce
- 1 tbsp. fish sauce
- 1 tbsp. sesame oil
- 4 cups chicken broth
- 1 cup roasted peanuts, finely chopped
- 2 tbsp. sweet soy sauce
- 2 tbsp. brown sugar
- 2 tbsp. tamarind paste
- 2 red chilies, thinly sliced
- 1 lime, cut into wedges
Special equipment needed:
- Food processor
- Large pot
Step-by-step instructions:
1. In a food processor, blend the fish fillet until it becomes a smooth paste.
2. In a mixing bowl, combine the fish paste, tapioca starch, egg, salt, white pepper, garlic, soy sauce, fish sauce, and sesame oil. Mix well until it forms a smooth dough.
3. Using your hands, shape the dough into small balls, about 1 inch in diameter.
4. In a large pot, bring the chicken broth to a boil. Add the fish balls and cook for 5-7 minutes, or until they float to the surface and are cooked through.
5. In a separate bowl, mix together the chopped peanuts, sweet soy sauce, brown sugar, and tamarind paste until it forms a smooth sauce.
6. To serve, place the fish balls in a bowl and pour the peanut sauce over them. Garnish with sliced red chilies and lime wedges.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Temperature:
Chicken broth should be brought to a boil.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 350
Fat: 15g
Protein: 20g
Carbohydrates: 30g
Fiber: 3g
Sugar: 10g
Sodium: 1200mg
Substitutions for ingredients:
- Tapioca starch can be substituted with cornstarch or potato starch.
- Fish fillet can be substituted with shrimp or squid.
- Sweet soy sauce can be substituted with regular soy sauce and brown sugar.
Variations:
- Add chopped scallions or cilantro to the fish ball mixture for added flavor.
- Use a different type of nut, such as cashews or almonds, in the peanut sauce.
- Add a splash of lime juice to the peanut sauce for a tangy twist.
Tips and tricks:
- Wet your hands with water before shaping the fish balls to prevent the dough from sticking to your hands.
- Make sure the chicken broth is boiling before adding the fish balls to ensure they cook evenly.
- Serve the fish balls with steamed rice for a complete meal.
Storage instructions:
Leftover fish balls can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the fish balls in a pot of boiling water for 2-3 minutes, or until heated through.
Presentation ideas:
Serve the fish balls and peanut sauce in a shallow bowl, garnished with sliced red chilies and lime wedges.
Garnishes:
Sliced red chilies and lime wedges.
Pairings:
Steamed rice and stir-fried vegetables.
Suggested side dishes:
Stir-fried bok choy or broccoli.
Troubleshooting advice:
- If the fish ball mixture is too dry, add a splash of water to moisten it.
- If the fish balls are falling apart while cooking, the dough may be too wet. Add more tapioca starch to thicken it.
Food safety advice:
Make sure the fish balls are cooked through before serving to prevent foodborne illness.
Food history:
Bakso Ikan Balls with Peanut Sauce is a popular Indonesian dish that originated in the city of Surabaya.
Flavor profiles:
Savory, salty, and slightly sweet.
Serving suggestions:
Serve the fish balls and peanut sauce as an appetizer or main dish.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indonesian