Asam Manis Pedas Wadi Papuyu (Kalimantan Style)

Dive into the exquisite flavors of Kalimantan with the Asam Manis Pedas Wadi Papuyu, a delightful dish that balances sweet, spicy, and sour notes. This recipe features papuyu fish, traditionally prepared with a wadi method of fermentation, resulting in a tender, flavorful dish that pairs beautifully with warm steamed rice. Perfect for family gatherings or special occasions, this dish is sure to impress and tantalize the taste buds.

Ingredients

For the Fish Preparation:

For the Sauce:

Nutritional Information (per serving – estimated)

Instructions

1. Prepare the Fish:
   Begin by mixing the cleaned papuyu fish with salt until thoroughly coated. Place the salted fish into a jar or airtight container, ensuring the fish is packed tightly. Seal the container securely and let it ferment at room temperature for 1 to 2 days. The salt not only preserves the fish but also enhances its flavor, so ensure there’s enough salt to prevent spoilage.

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2. Rinse the Fish:
   After the fermentation period, rinse the fish thoroughly under running water to remove excess salt. Drain well to ensure that all moisture is removed.

3. Optional Frying:
   At this stage, you may choose to lightly fry the fish until golden brown for added texture and flavor. However, you can also proceed directly to cooking without frying, depending on your preference.

4. Sauté Aromatics:
   In a large skillet or wok, heat a little oil over medium heat. Add the sliced shallots and garlic, sautéing until they become fragrant and translucent. This step is crucial for developing a rich flavor base for the sauce.

5. Add Chilies and Sugars:
   Incorporate the sliced chilies into the skillet, stirring well. Next, add the palm sugar and granulated sugar, allowing them to melt and blend with the aromatics. This mixture will create a deliciously sweet and spicy foundation for your dish.

6. Incorporate Tamarind Water:
   Pour in the tamarind water and season with salt to taste. Allow the mixture to simmer for a few minutes, letting the flavors meld together beautifully.

7. Cook the Fish:
   Gently place the prepared fish into the skillet, ensuring it is submerged in the sauce. If necessary, add a little water to cover the fish completely. Stir gently to avoid breaking the fish apart. Cook for about 10-15 minutes, stirring occasionally to ensure even cooking.

8. Add Tomatoes:
   Once the fish is nearly cooked through and the sauce has thickened, add the quartered tomatoes to the skillet. This will provide a fresh, tangy contrast to the dish. Cook until the tomatoes soften slightly, then taste and adjust seasoning if needed.

9. Serve:
   Once the tomatoes have wilted and the dish is fragrant, turn off the heat. Transfer the Asam Manis Pedas Wadi Papuyu to a serving platter or bowl. It pairs exceptionally well with steamed white rice, which absorbs the delicious sauce beautifully.

10. Enjoy:
    Serve immediately while hot, ensuring your family and friends enjoy this delightful Kalimantan delicacy.

This recipe encapsulates the heart of Kalimantan’s culinary traditions and offers a fantastic opportunity to explore the rich flavors of Indonesian cuisine. The balance of spices, the freshness of the ingredients, and the unique preparation method come together to create a dish that is both comforting and exhilarating to the palate. Enjoy the experience of making this dish and savoring every bite with loved ones!