Ingredients with Measurements:
- 4 pieces of skinless salmon fillets (6 oz each)
- 1/2 cup of kecap manis (Indonesian sweet soy sauce)
- 1/4 cup of lime juice
- 2 tablespoons of vegetable oil
- 1 teaspoon of ground coriander
- 1 teaspoon of ground cumin
- 1 teaspoon of ground turmeric
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 2 cups of jasmine rice
- 1 can of coconut milk (13.5 oz)
- 1 1/2 cups of water
- 1 teaspoon of salt
- 1/4 cup of chopped fresh cilantro
Special equipment needed:
- Grill or grill pan
- Aluminum foil
Step-by-step instructions:
1. In a small bowl, whisk together kecap manis, lime juice, vegetable oil, ground coriander, ground cumin, ground turmeric, salt, and black pepper to make the marinade.
2. Place salmon fillets in a shallow dish and pour the marinade over them. Cover and refrigerate for at least 30 minutes.
3. Preheat the grill or grill pan to medium-high heat.
4. Remove the salmon fillets from the marinade and discard the marinade.
5. Place each salmon fillet on a piece of aluminum foil and grill for 8-10 minutes, or until the fish is cooked through.
6. In a medium saucepan, combine jasmine rice, coconut milk, water, and salt. Bring to a boil over high heat.
7. Reduce heat to low, cover, and simmer for 18-20 minutes, or until the rice is tender and the liquid is absorbed.
8. Fluff the rice with a fork and stir in chopped cilantro.
9. Serve the grilled kecap ikan with coconut rice.
Time:
Preparation time: 40 minutes
Cooking time: 30 minutes
Temperature:
Grill or grill pan: Medium-high heat
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 670
Fat: 33g
Carbohydrates: 57g
Protein: 36g
Sodium: 1230mg
Sugar: 18g
Fiber: 2g
Substitutions for ingredients:
- Salmon fillets can be substituted with any other type of fish fillets.
- Jasmine rice can be substituted with any other type of rice.
- Fresh cilantro can be substituted with fresh parsley or basil.
Variations:
- Add sliced red chili peppers to the marinade for a spicy kick.
- Use brown rice instead of jasmine rice for a healthier option.
- Top the grilled kecap ikan with chopped peanuts or cashews for added crunch.
Tips and tricks:
- Make sure to oil the grill or grill pan before cooking the salmon fillets to prevent sticking.
- Use a fork to fluff the rice instead of a spoon to prevent the rice from becoming mushy.
- To make the coconut rice creamier, use coconut cream instead of coconut milk.
Storage instructions:
Leftover grilled kecap ikan and coconut rice can be stored in separate airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the salmon fillets in a baking dish and cover with foil. Bake in a preheated oven at 350°F for 10-15 minutes, or until heated through. To reheat the coconut rice, place it in a microwave-safe dish and microwave on high for 1-2 minutes, or until heated through.
Presentation ideas:
Serve the grilled kecap ikan on a bed of coconut rice and garnish with lime wedges and fresh cilantro.
Garnishes:
- Lime wedges
- Chopped fresh cilantro
- Chopped peanuts or cashews
Pairings:
- Grilled vegetables, such as asparagus or zucchini
- Steamed broccoli or green beans
- Fresh salad with a citrus vinaigrette
Suggested side dishes:
- Indonesian-style fried noodles (mie goreng)
- Spicy cucumber salad (acar ketimun)
- Indonesian-style vegetable fritters (bakwan sayur)
Troubleshooting advice:
- If the salmon fillets are sticking to the grill or grill pan, make sure to oil it properly before cooking.
- If the coconut rice is too dry, add a splash of water or coconut milk and stir until it reaches the desired consistency.
Food safety advice:
- Make sure to marinate the salmon fillets in the refrigerator to prevent bacterial growth.
- Cook the salmon fillets to an internal temperature of 145°F to ensure they are safe to eat.
Food history:
Kecap manis is a sweet soy sauce that originated in Indonesia. It is made from soybeans, palm sugar, and various spices, and is commonly used in Indonesian cuisine.
Flavor profiles:
The grilled kecap ikan has a sweet and savory flavor from the kecap manis marinade, while the coconut rice has a creamy and slightly sweet flavor from the coconut milk.
Serving suggestions:
Serve the grilled kecap ikan with coconut rice for a complete meal that is both flavorful and satisfying.
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Region: Indonesian