Steamed Deho Fish with Oyster Sauce: A True Manado Delight
Dive into the rich culinary heritage of Manado with this flavorful recipe for Steamed Deho Fish, a dish that celebrates the vibrant tastes of Indonesian cuisine. This recipe is not only simple to prepare but also brings a delightful aroma and taste that is sure to impress your family and friends.
Ingredients
| Ingredient | Quantity |
|---|---|
| Deho Fish | 1 whole |
| Garlic | 4 cloves |
| Shallots | 4 pieces |
| Spring Onions | 2 stalks |
| Celery Leaves | 4 leaves |
| Bird’s Eye Chilies | 7 pieces (adjust to taste) |
| Ginger | 1 small piece |
| Apple Tomato | 1 piece |
| Salt | To taste |
| Lemon Juice | To taste |
| Cooking Oil | 1 tablespoon |
| Oyster Sauce | 2 tablespoons |
| Water | A splash |
| Seasoning (Royko) | To taste |
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | Approximately 250 |
| Protein | 30g |
| Carbohydrates | 5g |
| Fat | 10g |
| Fiber | 1g |
Instructions
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Preparation of the Fish: Start by thoroughly cleaning the Deho fish, ensuring to remove any entrails and impurities. Once cleaned, rub the fish with a bit of salt and fresh lemon juice, allowing it to absorb the flavors.
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Chopping the Aromatics: Take the garlic and shallots, and chop them finely to your liking. You can choose to either mince them or slice them into thin pieces, depending on your texture preference.
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Arranging the Ingredients: In a suitable steaming dish, layer some of the chopped aromatics as a base. Place the fish on top of this bed of aromatics, and then generously cover the fish with the remaining chopped garlic, shallots, spring onions, bird’s eye chilies, and ginger. The more bountiful the layer, the richer the flavor!
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Steaming the Fish: Prepare your steamer and bring the water to a boil. Once it’s steaming, carefully place the fish into the steamer basket. Allow it to steam for about 15 to 20 minutes, during which the fish will absorb all the delicious aromatics.
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Making the Oyster Sauce Mixture: While the fish is steaming, heat 1 tablespoon of cooking oil in a small pan. Add the sliced spring onions and garlic, sautéing them until fragrant. Next, stir in 2 tablespoons of oyster sauce, a splash of water, salt, and Royko seasoning to taste. Bring this mixture to a gentle boil, allowing the flavors to meld together.
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Finishing Touches: Once the fish has steamed for the designated time, carefully pour the hot oyster sauce mixture over the fish. Let it sit for an additional 5 minutes to allow the sauce to penetrate the fish, enhancing its flavor even further.
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Serving: Your Steamed Deho Fish with Oyster Sauce is now ready to be served. This dish pairs beautifully with steamed rice and a side of fresh vegetables, making it a complete meal that embodies the essence of Manado cuisine.
Indulge in the tender, aromatic flavors of this traditional dish that brings together simple ingredients to create something truly special. Enjoy your culinary journey into the heart of Manado!
