Ingredients with Measurements:
- 1 lb. white fish fillets, cut into bite-sized pieces
- 1/2 cup kecap manis (Indonesian sweet soy sauce)
- 1/4 cup lime juice
- 2 tbsp. vegetable oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tbsp. ginger, grated
- 1/2 tsp. ground coriander
- 1/2 tsp. ground cumin
- 1/2 tsp. turmeric powder
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/2 lb. green beans, trimmed and cut into 2-inch pieces
- 2 medium carrots, peeled and sliced
- 1/2 cup water
- 2 tbsp. cilantro leaves, chopped
Special equipment needed:
- Large skillet or wok
- Wooden spoon or spatula
Step-by-step instructions:
1. In a bowl, mix together kecap manis and lime juice. Set aside.
2. Heat oil in a large skillet or wok over medium-high heat. Add onion, garlic, and ginger. Cook for 2-3 minutes until softened.
3. Add coriander, cumin, turmeric, salt, and black pepper. Cook for another minute until fragrant.
4. Add fish pieces and stir to coat with the spice mixture. Cook for 2-3 minutes until lightly browned.
5. Add green beans, carrots, and water. Stir to combine.
6. Cover and simmer for 10-12 minutes until the vegetables are tender and the fish is cooked through.
7. Pour the kecap manis-lime juice mixture over the fish and vegetables. Stir to coat evenly.
8. Garnish with cilantro leaves and serve hot with steamed rice.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
5. Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 8g
Carbohydrates: 23g
Protein: 22g
Sodium: 800mg
Substitutions for ingredients:
- White fish fillets can be substituted with any firm white fish such as cod or halibut.
- Kecap manis can be substituted with regular soy sauce and brown sugar.
- Lime juice can be substituted with lemon juice or tamarind paste.
- Green beans can be substituted with snap peas or asparagus.
- Carrots can be substituted with sweet potatoes or butternut squash.
Variations:
- Add sliced bell peppers or mushrooms for extra flavor and texture.
- Use shrimp or squid instead of fish.
- Make it spicy by adding chopped chili peppers or red pepper flakes.
- Add coconut milk for a creamy and rich sauce.
Tips and tricks:
- Make sure to cut the fish and vegetables into similar sizes for even cooking.
- Don't overcook the fish, as it can become tough and dry.
- Adjust the sweetness and sourness of the sauce to your liking by adding more or less kecap manis and lime juice.
- Serve with a side of sambal (Indonesian chili paste) for extra heat.
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 stovetop until heated through.
Presentation ideas:
Serve in a large platter or individual bowls. Garnish with cilantro leaves and lime wedges.
Garnishes:
Cilantro leaves, lime wedges, chopped peanuts, sliced scallions.
Pairings:
Steamed rice, noodles, or quinoa.
Suggested side dishes:
Cucumber salad, pickled vegetables, or stir-fried bok choy.
Troubleshooting advice:
- If the sauce is too thick, add more water or lime juice to thin it out.
- If the fish is overcooked, reduce the cooking time or use a lower heat setting.
Food safety advice:
- Make sure to cook the fish and vegetables to a safe internal temperature of 145°F.
- Store leftovers promptly in the refrigerator to prevent bacterial growth.
Food history:
Kecap manis is a sweet soy sauce that originated in Indonesia. It is made from soybeans, palm sugar, and spices. It is commonly used in Indonesian cuisine as a marinade, dipping sauce, or condiment.
Flavor profiles:
Sweet, sour, savory, and slightly spicy.
Serving suggestions:
Serve hot with steamed rice and a side of pickled vegetables.
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Region: Indonesian