Ingredients with Measurements:
- 500g fish meat, finely chopped
- 2 cloves garlic, minced
- 1 egg
- 1/2 cup tapioca flour
- 1/2 cup ice water
- 1 tsp salt
- 1/2 tsp white pepper
- 2 medium tomatoes, diced
- 2 tbsp vegetable oil
- 1/4 cup chopped scallions
Special equipment needed:
- Food processor or blender
- Large mixing bowl
- Large pot for boiling water
- Slotted spoon
Step-by-step instructions:
1. In a food processor or blender, pulse the fish meat until it becomes a smooth paste.
2. In a large mixing bowl, combine the fish paste, minced garlic, egg, tapioca flour, ice water, salt, and white pepper. Mix well until everything is evenly combined.
3. Bring a large pot of water to a boil.
4. Wet your hands with cold water and shape the fish mixture into small balls, about the size of a ping pong ball.
5. Gently drop the fish balls into the boiling water and cook for 5-7 minutes, or until they float to the surface.
6. Using a slotted spoon, remove the fish balls from the water and set them aside.
7. In a separate pan, heat the vegetable oil over medium-high heat.
8. Add the diced tomatoes and cook for 2-3 minutes, or until they start to soften.
9. Add the fish balls to the pan with the tomatoes and stir gently to coat them with the tomato sauce.
10. Sprinkle chopped scallions over the top and serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
5. Temperature:
Boiling water
Serving size:
4 servings
Nutritional information:
Calories per serving: 250
Fat: 12g
Protein: 20g
Carbohydrates: 15g
Fiber: 1g
Sugar: 2g
Sodium: 600mg
Substitutions for ingredients:
- Any type of fish meat can be used in place of the specified fish meat.
- Cornstarch can be used in place of tapioca flour.
- Green onions can be used in place of scallions.
Variations:
- Add chopped vegetables such as carrots or bell peppers to the tomato sauce.
- Use different types of fish meat to create different flavors.
- Add spices such as cumin or coriander to the fish mixture for extra flavor.
Tips and tricks:
- Wetting your hands with cold water before shaping the fish balls will prevent the mixture from sticking to your hands.
- Be gentle when stirring the fish balls in the tomato sauce to prevent them from breaking apart.
- Serve with steamed rice for a complete meal.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a bowl with the tomato sauce and chopped scallions on top.
Garnishes:
Chopped cilantro or basil can be used as a garnish.
Pairings:
Serve with steamed rice and a side of stir-fried vegetables.
Suggested side dishes:
Stir-fried vegetables or a simple green salad.
Troubleshooting advice:
- If the fish balls are falling apart in the boiling water, add more tapioca flour to the mixture.
- If the tomato sauce is too thick, add a splash of water or chicken broth to thin it out.
Food safety advice:
Make sure the fish is fully cooked before serving.
Food history:
Bakso Ikan is a traditional Indonesian dish that is typically made with ground fish meat and tapioca flour.
Flavor profiles:
Bakso Ikan with Tomatoes is a savory and slightly sweet dish with a hint of tanginess from the tomatoes.
Serving suggestions:
Serve hot with steamed rice and a side of stir-fried vegetables.
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Region: Indonesian