Pentol Ikan Tenggiri: A Delightful Indonesian Fish Ball Recipe
If you’re looking for a delicious and unique dish to impress your family and friends, look no further than Pentol Ikan Tenggiri. These savory fish balls, made with tenggiri fish, are not only easy to prepare but also packed with flavor. The delightful combination of spices and fresh ingredients creates a mouthwatering dish that pairs beautifully with a spicy sambal for dipping. Let’s dive into the ingredients, preparation steps, and nutritional information to create this tasty treat that embodies the love of cooking!
Ingredients
| Ingredient | Quantity |
|---|---|
| Tenggiri fish (cleaned) | 700 grams |
| Tapioca flour (tepung tapioka) | 2 tablespoons |
| All-purpose flour (terigu) | 3 tablespoons |
| Masako seasoning | 1 packet |
| Ground black pepper (merica) | ½ teaspoon |
| Chicken egg | 1 large |
| Garlic (bawang putih) | 7 cloves, minced |
| Ice water | As needed |
For the Sambal
| Ingredient | Quantity |
|---|---|
| Bird’s eye chilies (cabe rawit) | To taste |
| Shallots (bawang merah) | To taste |
| Seasoning (optional) | To taste |
Preparation Steps
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Prepare the Fish Mixture: Begin by cleaning the tenggiri fish thoroughly and cutting it into smaller pieces for easier blending. In a blender, add the fish pieces along with the minced garlic. Blend until you achieve a smooth paste, ensuring all ingredients are well incorporated.
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Combine the Ingredients: In a large mixing bowl, combine the blended fish paste with the masako seasoning, ground black pepper, chicken egg, tapioca flour, and all-purpose flour. Gradually add in ice water while mixing; the amount will depend on the texture you prefer. Aim for a smooth, pliable consistency that is not too wet or sticky.
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Form the Balls: Once the mixture is well combined, wet your hands with a little water to prevent sticking, and scoop out portions of the mixture. Shape each portion into small balls (about the size of a golf ball) and set them aside on a plate.
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Boil the Fish Balls: Bring a pot of water to a rolling boil. Carefully drop the fish balls into the boiling water. Cook them for about 5-7 minutes or until they float to the surface, indicating that they are cooked through. Remove the fish balls with a slotted spoon and drain them on paper towels.
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Prepare the Sambal: For the sambal, pound together the bird’s eye chilies and shallots using a mortar and pestle until you achieve a rough paste. Heat a small amount of oil in a pan, then sauté the chili mixture until fragrant. Add seasoning to taste, and your sambal is ready to serve!
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Serve: Arrange the pentol ikan tenggiri on a serving platter alongside the sambal. Enjoy these delightful fish balls hot, as an appetizer, or as part of a main meal.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 150 |
| Protein | 12 grams |
| Total Fat | 6 grams |
| Saturated Fat | 1 gram |
| Carbohydrates | 15 grams |
| Fiber | 1 gram |
| Sugars | 0 grams |
| Sodium | Varies (from seasoning) |
Conclusion
Pentol Ikan Tenggiri offers a taste of Indonesia that is both authentic and approachable. This recipe is not only a feast for the senses but also a perfect way to bond with family and friends over the art of cooking. With its simple yet flavorful ingredients, this dish exemplifies how cooking is love made visible. Whether served as a snack or as part of a larger meal, these fish balls are sure to be a hit at your next gathering. Enjoy the journey of creating this delightful dish, and don’t forget to savor every bite!
