Ingredients with Measurements:
- 4 pieces of fish fillet (any white fish)
- 1 cup of tamarind juice
- 2 cups of water
- 2 tablespoons of palm sugar
- 2 teaspoons of salt
- 2 cloves of garlic, minced
- 2 red chilies, sliced
- 2 green chilies, sliced
- 1 tomato, chopped
- 1 onion, chopped
- 2 tablespoons of cooking oil
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. In a saucepan, mix tamarind juice, water, palm sugar, and salt. Bring to a boil and let it simmer for 10 minutes.
2. In a separate pan, heat cooking oil and sauté garlic, red chilies, green chilies, tomato, and onion until fragrant.
3. Add the tamarind mixture to the sautéed ingredients and let it simmer for another 10 minutes.
4. Set aside the Garang Asem sauce.
5. Preheat the grill or grill pan.
6. Season the fish fillet with salt and pepper.
7. Grill the fish fillet for 3-4 minutes on each side or until cooked through.
8. Serve the grilled fish with Garang Asem sauce on top.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Grill or grill pan: Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 250
Total fat: 10g
Cholesterol: 50mg
Sodium: 600mg
Total carbohydrates: 15g
Protein: 25g
Substitutions for ingredients:
- Tamarind juice can be substituted with lime juice.
- Palm sugar can be substituted with brown sugar.
- Red and green chilies can be substituted with any chili pepper.
Variations:
- Use different types of fish fillet such as salmon or tuna.
- Add vegetables such as eggplant or okra to the Garang Asem sauce.
Tips and tricks:
- Make sure to oil the grill or grill pan before grilling the fish fillet to prevent sticking.
- Use a fish spatula to flip the fish fillet to avoid breaking it.
- Adjust the amount of chilies according to your preference.
Storage instructions:
- Store the Garang Asem sauce in an airtight container in the refrigerator for up to 3 days.
- Store the grilled fish in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat the Garang Asem sauce in a saucepan over low heat.
- Reheat the grilled fish in the microwave or oven until heated through.
Presentation ideas:
- Serve the grilled fish on a bed of steamed rice with Garang Asem sauce on top.
- Garnish with chopped cilantro or parsley.
Garnishes:
- Chopped cilantro or parsley
Pairings:
- Steamed rice
- Grilled vegetables
Suggested side dishes:
- Steamed broccoli
- Roasted sweet potatoes
Troubleshooting advice:
- If the Garang Asem sauce is too sour, add more palm sugar.
- If the fish fillet is sticking to the grill or grill pan, oil it more.
Food safety advice:
- Make sure the fish fillet is cooked through before serving.
- Store leftovers in the refrigerator and consume within 2-3 days.
Food history:
- Garang Asem sauce is a traditional Indonesian sauce made with tamarind juice, palm sugar, and chili peppers.
Flavor profiles:
- Tangy, sweet, and spicy
Serving suggestions:
- Serve hot with steamed rice and grilled vegetables.
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Region: Indonesian