Ingredients with Measurements:
- 250 grams of fresh noodles
- 200 grams of fish fillet, cut into small pieces
- 1 onion, chopped
- 2 cloves of garlic, minced
- 2 tablespoons of vegetable oil
- 1 teaspoon of salt
- 1 teaspoon of sugar
- 1 teaspoon of white pepper
- 1 tablespoon of soy sauce
- 1 tablespoon of lime juice
- 1 liter of water
- 2 stalks of green onion, thinly sliced
- 2 stalks of celery, thinly sliced
Special Equipment Needed:
- None
Step-by-Step Instructions:
1. Boil the fresh noodles in a pot of water for 2-3 minutes until cooked. Drain and set aside.
2. In a pan, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic and sauté until fragrant.
3. Add the fish fillet pieces to the pan and cook until they turn white.
4. Pour in 1 liter of water and bring to a boil. Add salt, sugar, white pepper, and soy sauce. Stir well.
5. Reduce the heat and let it simmer for 10-15 minutes.
6. Add the lime juice and stir well.
7. To serve, place the cooked noodles in a bowl and pour the fish soup over it.
8. Garnish with thinly sliced green onion and celery.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 250
Fat per serving: 8g
Protein per serving: 15g
Carbohydrates per serving: 30g
Fiber per serving: 2g
Sugar per serving: 3g
Substitutions for ingredients:
- Fresh noodles can be substituted with dried noodles or rice noodles.
- Fish fillet can be substituted with shrimp or chicken.
Variations:
- Add vegetables such as bok choy or carrots to the soup.
- Use different types of fish such as salmon or cod.
Tips and Tricks:
- To prevent the noodles from sticking together, rinse them with cold water after boiling.
- Adjust the seasoning to your taste.
- Use fresh lime juice for the best flavor.
Storage Instructions:
Store the leftover soup and noodles separately in airtight containers in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the soup in a pot over medium heat until hot. Reheat the noodles in boiling water for 1-2 minutes.
Presentation Ideas:
Serve the Mi Kocok Ikan in a bowl with the noodles at the bottom and the soup on top. Garnish with thinly sliced green onion and celery.
Garnishes:
Thinly sliced green onion and celery
Pairings:
Serve with a side of steamed rice and a glass of cold iced tea.
Suggested Side Dishes:
Steamed rice, stir-fried vegetables
Troubleshooting Advice:
- If the soup is too salty, add more water to dilute it.
- If the soup is too bland, add more salt or soy sauce.
Food Safety Advice:
- Make sure the fish is cooked thoroughly before serving.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food History:
Mi Kocok Ikan is a traditional Indonesian dish that originated in West Java. It is a popular street food in Indonesia and is often sold by street vendors.
Flavor Profiles:
Savory, tangy, and slightly sweet
Serving Suggestions:
Serve hot as a main dish for lunch or dinner.
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Region: Indonesian