Shredded Selar Fish (Ikan Selar Suwir)
Ingredients:
| Ingredients | Quantity |
|---|---|
| Selar fish (small mackerel) | 3 whole fish |
| Shallots | 5 cloves |
| Garlic | 4 cloves |
| Dried chilies | 6 pieces |
| Lemongrass | 1 stalk |
| Turmeric | 1 thumb-sized piece |
| Bay leaves | 2 leaves |
| Kaffir lime leaves | 4 leaves |
| Salt | To taste |
| Diabetasol sweetener | A pinch |
Instructions:
-
Prepare the Fish:
Steam the selar fish until fully cooked. Once done, let the fish cool slightly and then carefully shred the meat, removing the bones. Set aside the shredded fish. -
Make the Spice Paste:
Blend or pound the shallots, garlic, dried chilies, and turmeric until smooth to create the spice paste. -
Sauté the Spice Paste:
Heat a small amount of oil in a pan and sauté the blended spice paste until fragrant and well-cooked. Add the bruised lemongrass stalk, bay leaves, and sliced kaffir lime leaves to the pan, stirring to combine. -
Season the Dish:
Add a pinch of salt and a little Diabetasol sweetener for balance. Continue stirring to let the flavors develop. -
Combine with Shredded Fish:
Add the shredded selar fish to the pan and gently mix everything together, ensuring that the fish is evenly coated with the spices. Lower the heat and let it cook for a few minutes until everything is well-combined and the flavors meld. -
Taste and Adjust:
Taste the dish, and adjust the seasoning if needed. Once everything is well-balanced, remove the dish from heat. -
Serve:
Your shredded selar fish is now ready to be served! This dish is perfect with steamed rice and can be enjoyed as a flavorful side dish.
Enjoy this flavorful and fragrant dish, a delightful way to elevate simple ingredients into something truly special!
