Ingredients with Measurements:
- 1 pound of fish fillets (any white fish will do)
- 1 cup of tapioca flour
- 1/2 cup of water
- 1/2 teaspoon of salt
- 1/2 teaspoon of pepper
- Oil for frying
- 1/2 cup of tamarind pulp
- 1/2 cup of water
- 2 tablespoons of sugar
- 1/2 teaspoon of salt
- 1/2 teaspoon of chili flakes
- 1 tablespoon of cornstarch
- 2 tablespoons of water
Special Equipment Needed:
- Deep fryer or a deep pot for frying
- Mixing bowl
- Whisk
- Saucepan
- Wooden spoon
Step-by-Step Instructions:
1. Rinse the fish fillets and pat them dry with paper towels. Cut them into bite-sized pieces.
2. In a mixing bowl, combine the tapioca flour, water, salt, and pepper. Mix until it forms a smooth batter.
3. Heat the oil in a deep fryer or a deep pot over medium-high heat.
4. Dip the fish pieces into the batter, making sure they are well coated.
5. Carefully drop the fish pieces into the hot oil and fry until golden brown, about 2-3 minutes. Remove from the oil and place on a paper towel-lined plate to drain excess oil.
6. In a saucepan, combine the tamarind pulp, water, sugar, salt, and chili flakes. Bring to a boil and let it simmer for 5 minutes.
7. In a small bowl, mix the cornstarch and water until it forms a slurry. Add it to the tamarind sauce and stir until it thickens.
8. Serve the fish kerupuk with the tamarind sauce on the side.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- Oil temperature for frying: 350°F
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 300
- Fat: 10g
- Carbohydrates: 40g
- Protein: 15g
Substitutions for ingredients:
- Cornstarch can be substituted with arrowroot powder or potato starch.
- Tamarind pulp can be substituted with lime juice or vinegar.
Variations:
- Add chopped herbs such as cilantro or parsley to the tamarind sauce for added flavor.
- Use different types of fish such as cod, tilapia, or catfish.
Tips and Tricks:
- Make sure the oil is hot enough before frying the fish to ensure a crispy texture.
- Do not overcrowd the fryer or pot, as it will lower the oil temperature and result in soggy fish.
- Serve the tamarind sauce on the side to prevent the fish from getting soggy.
Storage Instructions:
- Store any leftover fish kerupuk and tamarind sauce separately in airtight containers in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the fish kerupuk in a preheated oven at 350°F for 5-7 minutes until crispy.
- Reheat the tamarind sauce in a saucepan over low heat, stirring occasionally.
Presentation Ideas:
- Serve the fish kerupuk on a platter with the tamarind sauce in a small bowl on the side.
- Garnish with sliced green onions or sesame seeds.
Pairings:
- Serve with steamed rice or noodles for a complete meal.
Suggested Side Dishes:
- Stir-fried vegetables such as bok choy or broccoli.
- A side salad with a citrus vinaigrette.
Troubleshooting Advice:
- If the batter is too thick, add a little more water to thin it out.
- If the fish is not crispy, the oil may not be hot enough or the fish may be too wet.
Food Safety Advice:
- Use a thermometer to ensure the oil reaches the correct temperature before frying.
- Do not leave the hot oil unattended.
- Wash hands and utensils thoroughly before and after handling raw fish.
Food History:
- Kerupuk is a traditional Indonesian snack made from tapioca flour and fish.
Flavor Profiles:
- The fish kerupuk is crispy and savory, while the tamarind sauce is tangy and slightly sweet with a hint of spice.
Serving Suggestions:
- Serve as an appetizer or snack.
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