Siomay Bandung Ikan Tenggiri
Siomay Bandung is a beloved Indonesian dish known for its delectable combination of fish and vegetables, creating a delightful dim sum experience that’s both satisfying and healthy. In this recipe, we’ll be using tenggiri fish fillets, chicken, and a mix of spices and vegetables that come together to create flavorful, steamed dumplings. Perfectly paired with a rich peanut sauce and an array of accompaniments, this dish is sure to impress family and friends alike.
Ingredients
| Ingredient | Quantity |
|---|---|
| Ikan tenggiri (tenggiri fish fillet, finely ground) | 250 grams |
| Daging ayam giling (ground chicken) | 50 grams |
| Tepung tapioka (tapioca flour) | 100 grams |
| Labu siam (chayote), steamed and mashed | 150 grams |
| Bawang putih (garlic), minced | 2 cloves |
| Putih telur (egg whites) | 2 |
| Garam (salt) | 2 teaspoons or to taste |
| Gula pasir (granulated sugar) | 2 teaspoons or to taste |
| Kulit pangsit (wonton wrappers), boiled | As needed |
Accompaniments:
| Ingredient | Preparation |
|---|---|
| Kentang (potatoes) | Boiled, for serving |
| Tahu putih (tofu) | Steamed or boiled, for serving |
| Tahu kulit (fried tofu skin) | Steamed or boiled, for serving |
| Pare (bitter melon) | Steamed or boiled, for serving |
| Kol (cabbage) | Steamed, for serving |
| Telur rebus (boiled eggs) | For serving |
Instructions
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Prepare the Mixture: In a food processor, combine the finely ground tenggiri fish, ground chicken, mashed chayote, minced garlic, salt, and sugar. If you don’t have a food processor, you can use a mixer on low speed for a brief period until well combined.
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Incorporate Tapioca Flour: Gradually add the tapioca flour to the fish mixture, mixing gently to avoid overworking the dough. The mixture should be well-combined yet light and airy.
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Taste Test: Before proceeding, it’s essential to check the seasoning. Take a small amount of the mixture and either fry or boil it. Adjust the seasoning with salt, sugar, or any additional flavors such as chicken bouillon or pepper to your liking.
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Fill the Wrappers: Once the mixture is seasoned to perfection, begin filling the boiled wonton wrappers, cabbage leaves, or tofu skins with the fish mixture. Be careful not to overfill to allow for expansion during cooking.
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Steam: Arrange the filled wrappers in a steamer basket. Steam for approximately 20 minutes, or until fully cooked. Remember to add the boiled potatoes and eggs to the steamer to cook alongside the siomay.
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Serve: Once cooked, serve the siomay hot with a generous drizzle of peanut sauce. Don’t forget to include the boiled potatoes, tofu, bitter melon, cabbage, and eggs on the side for a complete meal.
Notes
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For an enhanced flavor profile, feel free to incorporate additional seasonings such as chicken broth powder or ground pepper into the mixture. Adding chopped green onions can also elevate the aroma and flavor.
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If you prefer a deeper garlic flavor, consider lightly frying the minced garlic before mixing it into the batter.
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If you’re preparing a larger batch, you can store any leftover mixture in an airtight container and freeze it. When stored in a stable freezer, it can last for 2-3 weeks.
Peanut Sauce
Be sure to check out our separate recipe for a delicious peanut sauce to complement your siomay, adding a rich, nutty flavor that perfectly balances the dish.
Embark on a delightful culinary journey with this Siomay Bandung Ikan Tenggiri recipe, and savor the explosion of flavors that is sure to become a staple in your kitchen! Enjoy making and sharing this dish, celebrating the essence of Indonesian cuisine with loved ones. Happy cooking!
