Indonesian > Tumpengs

Tumpeng with Grilled Fish Recipe

Ingredients with Measurements:
- 2 cups of rice
- 2 cups of water
- 1 teaspoon of salt
- 1 teaspoon of turmeric powder
- 1 tablespoon of vegetable oil
- 1 whole fish (tilapia or snapper), cleaned and scaled
- 2 cloves of garlic, minced
- 1 teaspoon of ginger, grated
- 1 tablespoon of soy sauce
- 1 tablespoon of honey
- 1 tablespoon of lime juice
- Salt and pepper to taste
- 1 cucumber, sliced
- 1 tomato, sliced
- 1 carrot, julienned
- 1 red bell pepper, sliced
- 1 green onion, sliced
- 1 tablespoon of vegetable oil

Special equipment needed:
- Rice cooker
- Grill

Step-by-step instructions:

1. Rinse the rice in cold water until the water runs clear. Drain the rice and transfer it to a rice cooker.
2. Add water, salt, turmeric powder, and vegetable oil to the rice cooker. Stir well.
3. Cook the rice according to the rice cooker's instructions.
4. Preheat the grill to medium-high heat.
5. In a small bowl, mix garlic, ginger, soy sauce, honey, lime juice, salt, and pepper.
6. Rub the fish with the mixture, making sure to coat both sides.
7. Grill the fish for 5-7 minutes on each side or until cooked through.
8. In a pan, heat vegetable oil over medium-high heat. Add sliced red bell pepper and stir-fry for 1-2 minutes.
9. Serve the rice on a large platter, forming a cone shape in the center.
10. Arrange the grilled fish on top of the rice cone.
11. Garnish the platter with sliced cucumber, tomato, carrot, and green onion.
12. Serve hot with the stir-fried red bell pepper on the side.


- Time:
Preparation time: 20 minutes
- Cooking time: 30 minutes
Temperature:
- Grill: medium-high heat
Serving size:
- 4 servings

Nutritional information:
- Calories: 450
- Fat: 10g
- Protein: 30g
- Carbohydrates: 60g
- Fiber: 3g
- Sugar: 7g
- Sodium: 600mg

Substitutions for ingredients:
- Instead of tilapia or snapper, you can use any white fish of your choice.
- Instead of soy sauce, you can use tamari or coconut aminos.
- Instead of honey, you can use maple syrup or agave nectar.
- Instead of lime juice, you can use lemon juice or vinegar.
- Instead of red bell pepper, you can use any bell pepper of your choice.

Variations:
- You can add other vegetables to the platter, such as steamed broccoli, sautéed mushrooms, or roasted sweet potatoes.
- You can use different herbs and spices to season the fish, such as cumin, coriander, or paprika.
- You can serve the tumpeng with a side of sambal or chili sauce for extra heat.

Tips and tricks:
- To make the rice cone, use a small bowl or a mold to shape the rice.
- To prevent the fish from sticking to the grill, brush the grill grates with oil before grilling.
- To check if the fish is cooked through, insert a fork into the thickest part of the fish. If it flakes easily, it's done.
- To make the stir-fried red bell pepper more flavorful, you can add garlic and ginger to the pan.

Storage instructions:
- Store any leftover tumpeng and grilled fish in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- To reheat the tumpeng and grilled fish, microwave them on high for 1-2 minutes or until heated through.

Presentation ideas:
- You can decorate the platter with fresh herbs, such as cilantro or parsley.
- You can use a banana leaf or a piece of parchment paper to line the platter for a more festive look.

Garnishes:
- Sliced cucumber, tomato, carrot, and green onion

Pairings:
- Indonesian-style fried chicken
- Beef rendang
- Gado-gado salad

Suggested side dishes:
- Steamed broccoli
- Sautéed mushrooms
- Roasted sweet potatoes

Troubleshooting advice:
- If the rice is too dry, add a splash of water and stir well.
- If the fish is sticking to the grill, use a spatula to gently lift it off the grill grates.

Food safety advice:
- Make sure to clean and scale the fish thoroughly before cooking.
- Use a food thermometer to check if the fish is cooked through (145°F for fish).
- Store any leftover food in the refrigerator within 2 hours of cooking.

Food history:
- Tumpeng is a traditional Indonesian dish that is often served during special occasions, such as weddings, birthdays, and religious ceremonies.
- The cone shape of the rice symbolizes a mountain, which represents prosperity and abundance in Indonesian culture.

Flavor profiles:
- The tumpeng is fragrant and slightly spicy, thanks to the turmeric and vegetable oil.
- The grilled fish is savory and sweet, with a hint of tanginess from the lime juice and soy sauce.
- The stir-fried red bell pepper is crunchy and slightly smoky.

Serving suggestions:
- Serve the tumpeng and grilled fish with a side of sambal or chili sauce for extra heat.
- Pair the dish with a cold glass of Indonesian iced tea or a refreshing coconut water.

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Region: Indonesian

Taste: Savory, Tangy, Spicy, Smoky, Umami