Practical Fish Siomay without Eggs
Dive into the delightful world of Indonesian cuisine with this simple yet flavorful recipe for Siomay Ikan Tenggiri, a steamed fish dumpling made without eggs. Perfect for a light meal or an appetizer, this dish showcases the tender and rich taste of tenggiri fish, complemented by the aromatic kick of garlic and a hint of sesame oil.
Ingredients
- 300 grams tenggiri fish fillet, finely minced (skinless and boneless)
- 4 cloves garlic, finely minced
- 160 ml ice-cold water
- 1 tablespoon sesame oil
- 220 grams tapioca flour (or sago flour)
- 1 teaspoon ground white pepper
- Salt and sugar to taste
Preparation Steps
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Mix the Base: In a mixing bowl, combine the minced tenggiri fish, minced garlic, salt, and sugar. Gradually add the ice-cold water while mixing to ensure a smooth consistency. Slowly incorporate the tapioca flour, mixing thoroughly until you achieve a well-combined, pliable dough.
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Shape the Dumplings: Using a spoon, scoop out portions of the mixture and shape them into small balls. You can also flatten the mixture and place it on slices of potato, hard-boiled egg, or bitter melon (pare) according to your preference.
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Steam: Arrange the shaped dumplings on a steaming tray lined with parchment paper or lightly greased. Steam for approximately 20 to 25 minutes, or until cooked through and firm to the touch.
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Serve: Once cooked, serve your siomay hot with a side of spicy peanut sauce for dipping. Enjoy this delightful dish as a tasty snack or as part of a larger meal!
Enjoy Your Culinary Adventure!
With its vibrant flavors and satisfying texture, Siomay Ikan Tenggiri is sure to become a favorite in your culinary repertoire. This recipe not only highlights the deliciousness of tenggiri fish but also showcases the joy of preparing homemade dumplings that bring warmth and love to your dining table. Happy cooking!
