Ingredients with Measurements:
- 500g fish fillet (any white fish)
- 1 onion, sliced
- 2 garlic cloves, minced
- 1 red chili, sliced
- 1 green chili, sliced
- 1 tomato, diced
- 1 tbsp tamarind paste
- 2 tbsp brown sugar
- 2 tbsp soy sauce
- 1/2 cup water
- Salt and pepper to taste
- Cooking oil
Special equipment needed:
- Wok or frying pan
Step-by-step instructions:
1. Heat the wok or frying pan with cooking oil over medium heat.
2. Add the sliced onion, minced garlic, and sliced chili. Stir fry until fragrant.
3. Add the diced tomato and continue to stir fry for another minute.
4. Add the tamarind paste, brown sugar, soy sauce, and water. Stir well.
5. Bring the sauce to a boil and let it simmer for 5 minutes.
6. Add the fish fillet and cook for 5-7 minutes or until the fish is cooked through.
7. Season with salt and pepper to taste.
8. Serve hot with steamed rice.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 200
Fat per serving: 8g
Protein per serving: 25g
Carbohydrates per serving: 10g
Fiber per serving: 1g
Sugar per serving: 8g
Sodium per serving: 600mg
Substitutions for ingredients:
- Tamarind paste can be substituted with lime juice or vinegar.
- Brown sugar can be substituted with palm sugar or honey.
- Soy sauce can be substituted with fish sauce or oyster sauce.
Variations:
- Add vegetables such as bell peppers, carrots, or green beans.
- Use different types of fish such as salmon or cod.
- Make it spicier by adding more chili or chili flakes.
Tips and tricks:
- Make sure to pat the fish dry before cooking to prevent it from sticking to the pan.
- Adjust the sweetness and sourness of the sauce to your liking.
- Garnish with chopped cilantro or green onions for added flavor.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stove over low heat until heated through.
Presentation ideas:
Serve the Ikan Asam Manis on a large platter with steamed rice and garnish with chopped cilantro or green onions.
Garnishes:
Chopped cilantro or green onions
Pairings:
Steamed rice, stir-fried vegetables, or a side salad.
Suggested side dishes:
Stir-fried vegetables or a side salad.
Troubleshooting advice:
- If the sauce is too thick, add more water to thin it out.
- If the fish is overcooked, reduce the cooking time or use a lower heat.
Food safety advice:
Make sure to cook the fish thoroughly to prevent any foodborne illnesses.
Food history:
Ikan Asam Manis is a popular Indonesian dish that originated from the island of Sumatra. It is a sweet and sour fish dish that is commonly served with steamed rice.
Flavor profiles:
Sweet, sour, and savory.
Serving suggestions:
Serve hot with steamed rice and a side of stir-fried vegetables or a side salad.
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Region: Indonesian