Spicy Tempeh and Salted Fish Stir-Fry: A Flavorful Indonesian Delight

1. Introduction

Indonesian cuisine is renowned for its rich tapestry of flavors, often combining sweet, savory, spicy, and tangy elements into one harmonious plate. At the center of many Indonesian meals lies a deep cultural significance—food is not just sustenance; it is a bridge that connects the past to the present, weaving memories of family gatherings, festive occasions, and day-to-day life into every bite. One such dish that embodies this tradition is Tempe Tumis Ikan Asin, often referred to in English as Spicy Tempeh and Salted Fish Stir-Fry.

Tempe Tumis Ikan Asin merges two iconic components of Indonesian cuisine:

Tempeh: A fermented soybean product that hails originally from Java. With its firm yet tender texture and distinct nutty flavor, tempeh is a primary plant-based source of protein in Indonesian diets. Whether fried, grilled, or used in stews, tempeh’s versatility and nutritional value make it a dietary staple across the archipelago.
Salted Fish (Ikan Asin): Salted fish is an age-old method of preserving seafood, ensuring that it remains flavorful and can be stored without refrigeration for longer periods. The salt-curing process imbues the fish with a savory intensity that complements other fresh ingredients exquisitely. “Ikan Asin” can vary in type—from small anchovies to larger chunks of mackerel—yet the essence of curing remains consistent.

When these two beloved components meet in a hot wok or frying pan, the outcome is magical. The tempeh soaks up the spices and seasoning, while the salted fish adds bursts of robust savoriness. Together, they create an irresistible medley of textures and tastes—a testament to Indonesia’s culinary ingenuity.

This recipe also shines thanks to its abundant use of fresh chilies (large red chili peppers, curly red chili peppers, and bird’s eye chili peppers), aromatic shallots, pungent garlic, and kemangi leaves (also known as Indonesian basil). These ingredients collectively infuse the dish with layers of aroma and flavor that make it instantly recognizable as Indonesian.

Beyond flavor, Tempe Tumis Ikan Asin represents comfort: it is the kind of dish you find in home kitchens, small roadside eateries (warungs), and sometimes in festive gatherings where traditional fare is paramount. It is simple enough to prepare on a weeknight but flavorful enough to serve to guests and connoisseurs of international cuisine.

In this extensive recipe article, you will learn everything from the cultural backstory and ingredients to precise cooking techniques, tips for substitutions, variations, and how best to store any leftovers. The instructions are carefully laid out, ensuring that cooks of all experience levels can replicate the authenticity of Indonesian home cooking in their own kitchens.

2. Time

When preparing Spicy Tempeh and Salted Fish Stir-Fry, your total cooking duration will break down into three main segments: preparation (chopping, marinating, seasoning), cooking (frying the tempeh and salted fish, sautéing the spices), and assembly (combining ingredients for the final stir-fry).

Preparation Time: 15–20 minutes
This includes rinsing and soaking the salted fish, chopping your chilies, shallots, garlic, and preparing the spice paste.
Cooking Time: 20–25 minutes
Frying the tempeh and salted fish, sautéing the spice paste, and final stir-fry.
Total Time: Approximately 35–45 minutes

Please note that the time can fluctuate based on individual skill levels, the efficiency of your kitchen setup, and the intensity of your stovetop or burner.

3. Needed Equipment

Cooking Tempe Tumis Ikan Asin does not require a vast array of specialized equipment. The following are the fundamental tools you will need:

Cutting Board and Knife: For chopping tempeh, tomatoes, chilies, shallots, and garlic.
Mortar and Pestle (Cobek) or Food Processor: Traditionally, Indonesians use a stone mortar and pestle to grind spices into a paste. If you do not have one, a food processor or blender can serve as a practical alternative.
Skillet or Wok: A medium- to large-sized skillet (or a wok, if available) for frying and stir-frying.
Spatula or Wooden Spoon: For stirring and combining ingredients.
Bowls: For marinating the tempeh, setting aside fried tempeh and fish, and organizing your chopped vegetables.
Measuring Spoons and Cups (optional): For those who prefer precise seasoning measurements.

4. Tags

Cuisine: Indonesian, Southeast Asian
Dish Type: Stir-Fry, Main Course
Main Ingredients: Tempeh, Salted Fish, Chilies
Flavor Profile: Savory, Spicy, Umami
Occasion: Daily Meals, Weekend Lunches, Gatherings, Festive Celebrations
Cooking Method: Frying, Stir-Frying
Dietary Note: Contains Soy and Fish

5. Serving Size

This recipe, as outlined below, typically yields about 2–3 servings. If you plan to serve more people or prefer hearty portions, simply increase the ingredient quantities proportionately. Spicy Tempeh and Salted Fish Stir-Fry pairs exceptionally well with steamed white rice, boiled vegetables, or even a side of sambal for extra heat.

6. Difficulty Level

Difficulty: Moderate

While the dish is fairly straightforward to prepare, the process of carefully balancing the saltiness of the fish, the spiciness of the chilies, and the diverse seasonings can take some practice. The key challenge may lie in preventing the salted fish from becoming overly salty or the tempeh from overcooking and drying out. With attentive cooking and mindful tasting along the way, even beginners can excel at making Tempe Tumis Ikan Asin.

7. Allergen Information

Soy: Tempeh is a soybean product, making this dish unsuitable for those with soy allergies.
Fish: Salted fish is the primary source of animal protein here, so individuals with fish or seafood allergies should avoid or substitute it.
Possible Nuts: Some commercial tempeh might be processed in facilities that handle nuts; always check packaging if you have severe nut allergies.
Seasoning Additives: If you are sensitive to MSG or other food additives found in certain seasoning powders (like Masako), choose a seasoning brand that aligns with your dietary needs or use natural spices and salt.

8. Dietary Preference

Non-Vegetarian / Non-Vegan: The inclusion of salted fish and fish-based seasoning powders (if used) makes this dish neither vegetarian nor vegan.
Pescatarian: This dish can be pescatarian-friendly, as it includes fish but no other forms of meat.
Gluten-Free: Typically, tempeh and salted fish are gluten-free. However, some store-bought tempeh may contain grains or other fillers. Check labels if you adhere strictly to a gluten-free diet.
Halal: If the salted fish and tempeh are certified Halal (or do not involve non-Halal additives), the dish can be considered Halal.

9. Course

Tempe Tumis Ikan Asin is generally considered a main course within the Indonesian meal structure. It often accompanies a variety of other dishes—like soup, fresh vegetables, or sambal—and is nearly always served with warm steamed rice.

10. Cuisine

This dish originates from the Indonesian culinary tradition. It reflects the nation’s cultural heritage of utilizing local produce (chilies, herbs, and aromatics) and preserved proteins (salted fish) to create balanced, deeply satisfying meals. Indonesian food, in many cases, prioritizes robust flavors—spicy, savory, and rich.

11. Ingredients (in Tables)

Below is a clear breakdown of the ingredients you will need. The table provides each ingredient and its quantity. Adjust quantities as desired to cater to personal taste or portion requirements.

Ingredient	Quantity	Notes
Salted fish (ikan asin)	2 pieces (any type)	Rinsed thoroughly to remove excess salt
Tempeh (fermented soybeans)	1/4 block (approx. 100–125 g)	Soaked in salted water to enhance flavor, then cut into bite-sized pieces
Tomatoes	2 whole	Chopped into wedges or smaller pieces
Large red chili peppers	2 pieces	Adjust quantity for mild to moderate heat
Curly red chili peppers	3 pieces	Adds fragrance and heat; can substitute with other mild chilies if preferred
Bird’s eye chili peppers (cabe rawit)	15 pieces	Highly spicy; adjust down if you prefer less heat
Shallots	5 pieces	Peeled and roughly chopped
Garlic	3 cloves	Peeled and roughly chopped
Kemangi (Indonesian basil)	Leaves from 4 stalks	Adds a fresh, herbal aroma at the final stage
Salt	To taste	Start lightly, as salted fish already contains a significant amount of salt
Masako (seasoning powder)	To taste	Optional; can use alternatives (beef, chicken, or vegetable broth powders) or skip entirely
Ground black pepper	To taste	Offers a subtle spicy warmth
Granulated sugar	To taste	Balances the salt and heat; palm sugar could be a flavorful alternative
Cooking oil	As needed	For frying tempeh, salted fish, and sautéing the spice paste

12. Instructions

Below is a step-by-step guide designed to ensure that every component of this dish is prepared to perfection.

Prepare the Tempeh
- Cut the tempeh into medium bite-sized pieces (about 1–2 inches).
- Place these pieces in a bowl of lightly salted water for about 5–10 minutes. This process imparts additional flavor and slightly softens the tempeh’s texture.
- Drain the water and set tempeh aside while you prepare the other ingredients.
Clean the Salted Fish
- Salted fish comes heavily coated in salt or brine. Thoroughly rinse the fish under running water to remove the surface salt.
- If the fish is still excessively salty, you can soak it in lukewarm water for about 5 minutes to reduce the salt content further.
- Pat the fish dry and cut each piece into smaller sections if desired. Set aside.
Prepare the Spice Paste
- Traditionally, Indonesians use a mortar and pestle (cobek) to grind aromatics into a paste. If you have one, place the roughly chopped garlic, shallots, large red chili peppers, curly red chili peppers, and bird’s eye chili peppers inside.
- Pound or grind until you achieve a smooth, slightly coarse paste. The texture should be fine enough to meld into the dish but can retain some chili seeds for added visual appeal.
- Alternatively, use a blender or food processor by pulsing the ingredients, ensuring they do not turn into a completely watery puree. Some texture is beneficial to maintain in a stir-fry.
Fry the Tempeh
- Heat a generous amount of cooking oil in a skillet or wok over medium heat. The oil should be hot but not smoking to avoid burning the tempeh.
- Carefully place the drained tempeh pieces in the pan, ensuring they are not overcrowded. Fry until golden brown and crispy on all sides, which usually takes 3–5 minutes per side.
- Use a slotted spoon to remove the fried tempeh from the oil. Set aside on a plate lined with paper towels to absorb any excess oil.
Fry the Salted Fish
- Using the same oil (or adding additional oil if needed), fry the rinsed, cut salted fish.
- Cook until the fish is crispy and slightly golden, about 2–4 minutes per side depending on thickness. Overcooking can make the fish tough, so stay attentive.
- Remove the fish using a slotted spoon and set it aside with the fried tempeh.
Sauté the Spice Paste
- If there is an excessive amount of oil remaining in the skillet, carefully drain some until only about 2–3 tablespoons remain.
- Add the freshly ground spice paste (garlic, shallots, and chilies) to the hot oil.
- Stir-fry over medium heat, letting the aromatics release their fragrances. This can take around 3–5 minutes. You want to see the paste turn slightly darker and aromatic without burning.
Season the Sauté
- Once the spices are aromatic, incorporate the Masako (seasoning powder) if using, a sprinkle of ground black pepper, a small pinch of sugar, and a little salt.
- Remember that the salted fish brings a considerable salty element to the dish. Always taste before adding more salt.
- Stir everything for another minute, ensuring the flavors mingle thoroughly.
Reintroduce Tempeh and Salted Fish
- Gently add the fried tempeh and salted fish into the pan with the sautéed spices.
- Fold and stir carefully to avoid breaking the fish into too many flakes.
- Ensure each piece of tempeh and fish is coated in the fragrant spice mixture.
Add the Kemangi Leaves and Tomatoes
- Toss in the kemangi leaves and chopped tomatoes.
- Stir gently until the leaves wilt slightly, releasing a burst of fresh basil-like aroma. The tomatoes add a subtle acidity and brightness to counterbalance the salt and spice.
- Continue cooking for another 1–2 minutes to meld flavors.
- Adjust seasoning (salt, sugar, pepper) if needed.
Final Cooking and Serving

Let the stir-fry cook for a brief additional minute, ensuring all elements reach the same temperature and consistency. The dish should remain relatively dry, without extra liquid, as that is characteristic of many Indonesian stir-fries.
Turn off the heat and transfer the Tempe Tumis Ikan Asin to a serving plate.
Enjoy this robustly flavored stir-fry with steamed white rice or any preferred side dish.

13. Preparation Tips

Soaking Salted Fish: If your salted fish is exceptionally briny, soak it longer (up to 15 minutes) in multiple changes of water to reduce saltiness. Overly salty fish can overpower the dish.
Choosing Tempeh: Look for fresh tempeh with a firm texture and white mycelium covering the beans. Avoid tempeh with any black spots that appear slimy or foul-smelling.
Mortar vs. Blender: A mortar and pestle helps release oils and fragrance from chilies and aromatics more effectively, but modern kitchens often rely on blenders. Keep in mind that the flavor profile might differ slightly.
Oil Temperature: Fry both tempeh and salted fish at a moderate temperature. High heat can char the outside while leaving the inside undercooked or too dry.

14. Nutritional Information (in Tables)

Below is an approximate nutritional breakdown per serving of Tempe Tumis Ikan Asin (based on typical ingredient quantities outlined). Actual values may vary based on specific brands of tempeh, fish, oils, or seasoning powders used, as well as portion sizes.

Nutrient	Approximate Amount per Serving
Calories	~300–350 kcal
Protein	~15–20 g
Fat	~20 g
Carbohydrates	~25 g
Fiber	~5 g
Sodium	Varies based on salted fish & salt

Calories: Stem largely from the frying oil, tempeh’s natural fats, and the carbohydrates from chilies, tomatoes, and any added sugar.
Protein: Tempeh’s soy-based protein and the fish contribute a wholesome dose of essential amino acids.
Fats: Primarily from frying. You can reduce the oil or drain excess to lower the fat content.
Carbohydrates and Fiber: Derived from tomatoes, chilies, shallots, garlic, and tempeh’s soybean content.
Sodium: The biggest variable. Rinsing the fish more thoroughly decreases sodium significantly. Taste often and season carefully.

15. Tips and Tricks

Managing Spiciness:
- If you are not a fan of intense heat, reduce or omit the bird’s eye chili peppers (cabe rawit). Large red chilies and curly red chilies are milder. You can also remove the seeds from the chilies.
- If you love fiery dishes, add more bird’s eye chilies or even blend in a spoonful of sambal terasi (Indonesian chili paste with shrimp paste).
Alternative Fish Options:
- While “ikan asin” can be any salted fish, some popular varieties include salted mackerel, salted anchovies (ikan asin teri), or salted snakehead fish. Each type offers a unique flavor profile.
- If salted fish is unavailable, use fresh fish with a light sprinkling of salt. The end result will differ in taste, but you can still achieve a savory flavor.
Substitutions for Masako:
- If you avoid MSG or certain seasoning powders, consider using homemade chicken or vegetable stock powder, or skip it altogether. You can also add a splash of fish sauce or soy sauce for an umami boost.
Touch of Sweetness:
- Granulated sugar is standard, but palm sugar (gula Jawa) is a traditional Indonesian alternative that adds a slight caramelized sweetness and depth to your dish.
Texture Variations:
- You can cube the tempeh into smaller pieces for a crispier exterior or leave them in large pieces if you prefer a “meatier” bite.
- If you love crunch, add thinly sliced red onions, bell peppers, or even peanuts.
Presentation:
- Serve the dish in a shallow bowl or plate, garnished with extra kemangi leaves for a pop of green and fresh aroma.
- Accompany with cucumber slices or a small portion of lalapan (fresh raw vegetables like cucumber, lettuce, and basil) on the side.

16. Add-Ons

Looking to expand the dish or adapt it for a crowd? Here are a few creative ideas:

Eggs: Fry or scramble some eggs, slice them into strips, and fold them into the stir-fry near the end.
Vegetables: Toss in lightly sautéed green beans, carrots, or bell peppers to add color and boost the nutritional profile.
Coconut Milk: For a creamier, slightly sweet variant, stir in a small amount of coconut milk after the spices have cooked. This transforms the dish’s texture and flavor profile into something akin to a mild curry.

17. Side Dishes

Tempe Tumis Ikan Asin pairs beautifully with several Indonesian side dishes:

Steamed White Rice: The most traditional companion. The neutral starch helps balance the salty and spicy elements.
Sayur Asem (Sour Vegetable Soup): A tangy tamarind-based soup that complements the rich and salty taste of the salted fish.
Sayur Lodeh: A coconut milk-based vegetable stew featuring eggplants, jackfruit, and other veggies. Its creamy profile contrasts nicely with the spiciness of the stir-fry.
Sambal Bajak or Sambal Terasi: If you crave even more heat, these chili-based condiments bring additional layers of fiery flavor.
Lalapan: A platter of fresh, raw vegetables like cucumbers, lettuce, and additional basil leaves, often served alongside Indonesian main courses to add a crisp, cooling element.

18. Improvements

Balance the Salt: The biggest improvement often revolves around balancing salt. Taste frequently and use rinsing/soaking methods for the fish if it’s overly brined.
Fresh vs. Stored Tempeh: The fresher the tempeh, the better. Old or stale tempeh can develop off-flavors that detract from the overall taste.
Marinating Tempeh: For deeper flavor, marinate tempeh in a mixture of crushed garlic, salt, and a dash of soy sauce before frying.
Controlling Oil Usage: To reduce greasiness, use paper towels to blot excess oil after frying, and remove unneeded oil before sautéing spices.

19. Save and Store

Refrigeration: Let leftovers cool to room temperature, then transfer them to an airtight container. Store in the fridge for up to 2 days. The flavor may intensify over time, but the texture might soften.
Freezing: While possible, freezing is not ideal for fried tempeh or fish, as they can become rubbery and lose crispness upon thawing. If needed, freeze for up to 1 month in a sealed freezer-safe container.
Reheating: Warm leftovers in a frying pan with a tiny bit of oil or in the microwave. If reheating on a stove, stir-fry briefly to revive some crispness but avoid overcooking, as that can make the fish tough and the tempeh overly chewy.
Food Safety: Always ensure the dish has cooled properly before storing. If you notice any off smell, taste, or appearance, discard the leftovers to avoid foodborne illness.

20. FAQ (Frequently Asked Questions)

1. Can I make this dish vegetarian or vegan?

Yes! To make it vegetarian or vegan, simply omit the salted fish. You can replace it with tofu, mushrooms, or additional tempeh. Season with soy sauce or vegan fish sauce to preserve the savory aspect.

2. What if I cannot find Indonesian basil (kemangi)?

If kemangi is unavailable, substitute with Thai basil or sweet basil. The flavor profile won’t be identical, but it will still offer an aromatic freshness.

3. My dish turned out too salty. How do I fix it?

Next time, soak or rinse the salted fish more thoroughly.
Add more vegetables or plain tempeh to dilute the salt level.
Add a touch of sugar or coconut milk to balance the saltiness.

4. Is it okay to skip frying the tempeh and fish?

Traditional recipes call for frying both to achieve their characteristic crispy texture. However, if you prefer a low-fat version, you can bake or air-fry the tempeh and fish, though the flavor and texture may differ slightly.

5. How spicy is this dish?

Tempe Tumis Ikan Asin can range from moderately spicy to extremely spicy, depending on the quantity and type of chilies used. Bird’s eye chilies are particularly hot, so adjust the count according to your heat tolerance.

6. Where can I buy salted fish?

You can find salted fish in many Asian grocery stores or specialty markets. Look for it in the dried fish section. Online retailers also carry various salted fish options if you live in a region without a large Asian grocery selection.

7. Can I use tempeh made from other beans or grains?

Absolutely. While soybean tempeh is traditional, many varieties exist (black bean, chickpea, or mixed grains). The flavor may vary, but the process and texture remain relatively similar.

21. Conclusion

Tempe Tumis Ikan Asin (Spicy Tempeh and Salted Fish Stir-Fry) is far more than a mere recipe—it is a cultural staple that encapsulates the warmth and complexity of Indonesian home cooking. With simple ingredients like tempeh, salted fish, chilies, shallots, garlic, and kemangi, this dish bursts with contrasting flavors and delightful textures. The crispy exterior of fried tempeh, the savory punch of salted fish, and the aromatic fusion of fresh herbs and spices transform an ordinary stir-fry into a vibrant and comforting meal.

Whether you are exploring Indonesian cuisine for the first time or are a seasoned cook seeking another authentic dish, Tempe Tumis Ikan Asin will undoubtedly enrich your culinary repertoire. Enjoy it with hot steamed rice and other Indonesian side dishes for a complete, satisfying feast. As you savor every bite, you’ll experience the layered flavors and the essence of Indonesian culinary heritage—bold, comforting, and endlessly flavorful.

22. References

Indonesian Culinary Journals, “Pengolahan dan Varietas Tempe di Indonesia,” Jakarta, 2020.
Indonesian Home Cooking Traditions, “Memasak Ikan Asin dan Aneka Resep Rumahan,” Surabaya, 2019.
Personal family notes and recipes passed down through generations, central Java region.

(Note: Some reference titles above are illustrative, reflecting the depth of traditional and scholarly work in Indonesian gastronomy. Specific publications might vary.)

Final Word

May this guide serve as a comprehensive resource, bringing a piece of Indonesia’s gastronomic heart into your kitchen. From the techniques and tips to the cultural context, the spirit of Tempe Tumis Ikan Asin lies in weaving flavors together in harmony. Happy cooking, and selamat makan!