Ingredients with Measurements:
- 1 lb white fish fillets, cut into bite-sized pieces
- 2 medium carrots, peeled and sliced into thin rounds
- 1 cup roasted peanuts, roughly chopped
- 5-6 red chili peppers, seeded and chopped
- 3 cloves garlic, minced
- 1 small onion, chopped
- 1 tablespoon tamarind paste
- 2 tablespoons brown sugar
- 2 tablespoons vegetable oil
- Salt and pepper to taste
- Water as needed
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. In a blender or food processor, combine the roasted peanuts, red chili peppers, garlic, onion, tamarind paste, brown sugar, and a pinch of salt. Pulse until the mixture becomes a coarse paste.
2. Heat the vegetable oil in a large skillet over medium-high heat. Add the paste and cook for 2-3 minutes, stirring constantly.
3. Add the fish and carrots to the skillet and stir to coat with the paste. Add enough water to cover the fish and vegetables.
4. Bring the mixture to a boil, then reduce the heat to low and simmer for 10-15 minutes, or until the fish is cooked through and the carrots are tender.
5. Season with salt and pepper to taste.
Time:
Preparation time: 20 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat for cooking the paste, low heat for simmering the fish and vegetables.
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat: 20g
Carbohydrates: 15g
Protein: 30g
Substitutions for ingredients:
- Instead of white fish, you can use any firm white fish such as cod or halibut.
- If you don't have tamarind paste, you can use lime juice or vinegar instead.
- You can use any type of sugar instead of brown sugar.
Variations:
- You can add other vegetables such as bell peppers or green beans.
- You can use different types of nuts such as cashews or almonds instead of peanuts.
Tips and tricks:
- Make sure to stir the paste constantly to prevent it from burning.
- If the mixture becomes too thick, add more water as needed.
- Adjust the amount of chili peppers to your desired level of spiciness.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a skillet over medium heat until heated through.
Presentation ideas:
Serve the Sambal Kacang with Fish and Carrots in a large bowl or on individual plates.
Garnishes:
Garnish with chopped cilantro or green onions.
Pairings:
Serve with steamed rice or noodles.
Suggested side dishes:
Serve with a side of stir-fried vegetables or a simple cucumber salad.
Troubleshooting advice:
- If the mixture becomes too thick, add more water as needed.
- If the fish is overcooked, reduce the cooking time or use a lower heat.
Food safety advice:
Make sure to cook the fish to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Sambal Kacang is a traditional Indonesian condiment made with peanuts and chili peppers. It is often served with grilled meats or vegetables.
Flavor profiles:
This dish is spicy, sweet, and savory with a nutty flavor from the peanuts.
Serving suggestions:
Serve the Sambal Kacang with Fish and Carrots as a main dish for lunch or dinner.
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Region: Indonesian