Ingredients with Measurements:
- 1 lb white fish fillets (such as cod or tilapia)
- 1 cup kerupuk (Indonesian shrimp crackers)
- 2 tbsp vegetable oil
- 1 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp lime juice
- 1 tsp chili flakes
- 1 tsp garlic powder
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Cut the fish fillets into bite-sized pieces and season with salt and pepper.
3. Crush the kerupuk into small pieces and set aside.
4. In a small bowl, whisk together the vegetable oil, soy sauce, honey, lime juice, chili flakes, and garlic powder.
5. Dip each piece of fish into the sauce mixture, making sure it is well coated.
6. Roll the fish pieces in the crushed kerupuk, pressing gently to make sure the kerupuk sticks to the fish.
7. Place the coated fish pieces on the prepared baking sheet.
8. Bake for 10-12 minutes, or until the fish is cooked through and the kerupuk is crispy and golden brown.
9. Serve hot with additional lime wedges and chili flakes, if desired.
Time:
Preparation time: 15 minutes
Cooking time: 10-12 minutes
Temperature:
400°F (200°C)
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 11g
Carbohydrates: 16g
Protein: 22g
Substitutions for ingredients:
- Instead of white fish, you can use salmon or shrimp.
- Instead of kerupuk, you can use panko breadcrumbs or crushed cornflakes.
Variations:
- Add chopped fresh herbs, such as cilantro or parsley, to the sauce mixture for extra flavor.
- Use different spices, such as cumin or paprika, to change up the flavor profile.
- Serve with a side of steamed rice or vegetables for a complete meal.
Tips and tricks:
- Make sure to crush the kerupuk into small pieces so that it sticks to the fish well.
- If the kerupuk is not sticking to the fish, you can dip the fish in egg wash before rolling it in the kerupuk.
- Adjust the amount of chili flakes to your desired level of spiciness.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat in the oven at 350°F (180°C) for 5-7 minutes, or until heated through.
Presentation ideas:
Serve on a platter with lime wedges and fresh herbs for garnish.
Garnishes:
Lime wedges and fresh herbs, such as cilantro or parsley.
Pairings:
Serve with a side of steamed rice or vegetables.
Suggested side dishes:
Steamed rice, roasted vegetables, or a side salad.
Troubleshooting advice:
- If the kerupuk is not sticking to the fish, try dipping the fish in egg wash before rolling it in the kerupuk.
- If the fish is not cooked through after baking, return it to the oven for an additional 2-3 minutes.
Food safety advice:
Make sure to cook the fish to an internal temperature of 145°F (63°C) to ensure it is safe to eat.
Food history:
Kerupuk is a traditional Indonesian snack made from shrimp or fish crackers. It is often used as a coating for fried or baked dishes.
Flavor profiles:
Salty, sweet, spicy, and tangy.
Serving suggestions:
Serve hot as an appetizer or main dish.
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Region: Indonesian