Ingredients with Measurements:
- 500g fish fillet (any white fish)
- 10 belimbing wuluh (sour starfruit), sliced
- 2 red chilies, sliced
- 2 green chilies, sliced
- 3 shallots, sliced
- 3 cloves garlic, sliced
- 1 tsp tamarind paste
- 1 tsp salt
- 1 tsp sugar
- 1 cup water
- 2 tbsp cooking oil
Special equipment needed: None
Step-by-step instructions:
1. Heat the cooking oil in a pan over medium heat.
2. Add the sliced shallots and garlic, and sauté until fragrant.
3. Add the sliced red and green chilies, and sauté for another minute.
4. Add the sliced belimbing wuluh, tamarind paste, salt, and sugar, and stir well.
5. Pour in the water, and bring to a boil.
6. Add the fish fillet, and let it cook for about 5-7 minutes until the fish is cooked through.
7. Serve hot with steamed rice.
20 minutes
Temperature: Medium heat
Serving size: 4 servings
Nutritional information:
- Calories: 190
- Fat: 8g
- Carbohydrates: 8g
- Protein: 22g
Substitutions for ingredients:
- Belimbing wuluh can be substituted with tamarind or lime juice.
- Red and green chilies can be substituted with any chili of your choice.
Variations:
- You can use any white fish of your choice.
- You can add vegetables like eggplant or okra to the dish.
Tips and tricks:
- Make sure to slice the belimbing wuluh thinly to ensure that it cooks evenly.
- Adjust the amount of chilies according to your preference for spiciness.
- You can add a bit of water if the sauce becomes too thick.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the dish in a pan over medium heat until heated through.
Presentation ideas:
- Serve the dish in a shallow bowl with steamed rice on the side.
Garnishes:
- Garnish with fresh cilantro or parsley.
Pairings:
- Serve with a side of stir-fried vegetables.
Suggested side dishes:
- Stir-fried vegetables
- Steamed rice
Troubleshooting advice:
- If the sauce is too sour, add a bit more sugar to balance it out.
- If the sauce is too thick, add a bit more water to thin it out.
Food safety advice:
- Make sure to cook the fish thoroughly to avoid any foodborne illnesses.
Food history:
- Ikan Asam Belimbing is a traditional Indonesian dish that originated from the island of Java.
Flavor profiles:
- The dish is sour, spicy, and savory.
Serving suggestions:
- Serve the dish hot with steamed rice.
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Region: Indonesian