Ingredients with Measurements:
- 500g fish fillets, cut into small pieces
- 2 cups grated coconut
- 2 cups grated cassava leaves
- 1 cup grated carrot
- 1 cup grated shallots
- 1 cup grated garlic
- 1 cup grated ginger
- 1 cup grated turmeric
- 1 cup grated galangal
- 2 tbsp salt
- 2 tbsp sugar
- 1 tbsp tamarind paste
- 10 kaffir lime leaves, thinly sliced
- 10 bird's eye chilies, thinly sliced
- Banana leaves for wrapping
Special equipment needed:
- Food processor or mortar and pestle
- Steamer
Step-by-step instructions:
1. In a food processor or mortar and pestle, grind together the grated coconut, cassava leaves, carrot, shallots, garlic, ginger, turmeric, and galangal until they form a smooth paste.
2. Add salt, sugar, tamarind paste, kaffir lime leaves, and bird's eye chilies to the paste and mix well.
3. Add the fish pieces to the paste and mix well.
4. Cut banana leaves into 20cm x 20cm squares and place a spoonful of the mixture in the center of each square.
5. Fold the banana leaves to form a package and secure with toothpicks.
6. Steam the packages for 30 minutes or until the fish is cooked through.
7. Serve hot with rice.
Time:
Preparation time: 30 minutes
Cooking time: 30 minutes
Temperature:
Steaming temperature: 100°C
Serving size:
4 servings
Nutritional information:
Calories per serving: 300
Total fat: 15g
Saturated fat: 10g
Cholesterol: 50mg
Sodium: 1500mg
Total carbohydrates: 25g
Dietary fiber: 5g
Total sugars: 10g
Protein: 20g
Substitutions for ingredients:
- Fish fillets can be substituted with chicken or tofu.
- Cassava leaves can be substituted with spinach or kale.
- Bird's eye chilies can be substituted with jalapenos or serranos.
Variations:
- Add lemongrass to the paste for a citrusy flavor.
- Use different types of fish for different flavors.
- Add coconut milk to the paste for a creamier texture.
Tips and tricks:
- Use fresh ingredients for the best flavor.
- Soak the banana leaves in warm water for 10 minutes before using to make them more pliable.
- Use toothpicks to secure the banana leaves to prevent the mixture from leaking out during steaming.
Storage instructions:
- Botok tawon can be stored in the refrigerator for up to 3 days.
- Store in an airtight container to prevent drying out.
Reheating instructions:
- Reheat in a steamer for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the botok tawon on a banana leaf for a traditional presentation.
- Garnish with sliced chilies and kaffir lime leaves.
Garnishes:
- Sliced chilies
- Kaffir lime leaves
Pairings:
- Steamed rice
- Fried tempeh
Suggested side dishes:
- Stir-fried vegetables
- Sambal
Troubleshooting advice:
- If the mixture is too dry, add a little bit of water or coconut milk to moisten it.
- If the mixture is too wet, add more grated coconut.
Food safety advice:
- Make sure the fish is cooked through before serving.
- Use clean utensils and equipment to prevent contamination.
Food history:
- Botok tawon is a traditional Indonesian dish that originated in Java.
Flavor profiles:
- Spicy, savory, and slightly sweet.
Serving suggestions:
- Serve hot with rice and sambal.
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Region: Indonesian