Ingredients with Measurements:
- 500g fish fillet (any white fish)
- 2 cups coconut milk
- 2 tbsp tamarind paste
- 2 tbsp palm sugar
- 2 tbsp vegetable oil
- 1 tbsp salt
- 1 tbsp ground coriander
- 1 tbsp ground cumin
- 1 tbsp ground turmeric
- 1 tbsp chopped galangal
- 1 onion, chopped
- 2 cloves garlic, chopped
- 2 red chilies, chopped
- 1 lemongrass stalk, bruised
- 1 cup water
Special equipment needed:
- Mortar and pestle (optional)
Step-by-step instructions:
1. In a mortar and pestle, pound the chopped galangal, onion, garlic, and red chilies into a paste. If you don't have a mortar and pestle, you can use a food processor.
2. Heat the vegetable oil in a large pot over medium heat. Add the paste and sauté for 2-3 minutes until fragrant.
3. Add the ground coriander, cumin, and turmeric to the pot and stir for 1 minute.
4. Pour in the coconut milk, tamarind paste, palm sugar, salt, and water. Stir well and bring to a boil.
5. Add the fish fillet to the pot and let it simmer for 10-15 minutes until the fish is cooked through.
6. Serve hot with steamed rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 400
- Fat: 25g
- Carbohydrates: 10g
- Protein: 35g
Substitutions for ingredients:
- You can substitute the fish fillet with any other seafood such as shrimp or squid.
- If you don't have tamarind paste, you can use lime juice instead.
- If you don't have palm sugar, you can use brown sugar.
Variations:
- You can add vegetables such as eggplant, green beans, or spinach to the pot.
- You can use chicken or beef instead of fish.
Tips and tricks:
- If you want a spicier saksang, add more red chilies.
- To make the dish more flavorful, use fresh coconut milk instead of canned.
- You can also add kaffir lime leaves or bay leaves to the pot for extra aroma.
Storage instructions:
- Store the leftover saksang in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the saksang in a pot over low heat until warmed through.
Presentation ideas:
- Serve the saksang in a large bowl and garnish with chopped cilantro or basil.
Garnishes:
- Chopped cilantro or basil
Pairings:
- Steamed rice
Suggested side dishes:
- Stir-fried vegetables
- Fried tofu
Troubleshooting advice:
- If the saksang is too watery, let it simmer for a longer time until the sauce thickens.
Food safety advice:
- Make sure the fish is cooked through before serving.
Food history:
- Saksang is a traditional Batak dish from North Sumatra, Indonesia. It is usually made with pork, but this recipe uses fish instead.
Flavor profiles:
- Spicy, tangy, sweet, and savory
Serving suggestions:
- Serve the saksang with steamed rice and a side of stir-fried vegetables.
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Region: Indonesian