Steamed Mackerel and Chicken Dumplings with Spicy Peanut Sauce

Siomay Tenggiri Recipe

Siomay tenggiri is a delightful Indonesian steamed dumpling dish featuring a savory blend of mackerel fish and chicken, enveloped in a delicate wrapper and served with a flavorful peanut sauce. Here’s how to make this mouthwatering dish:

Ingredients

For the Siomay Filling:

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• 500 grams mackerel fish, finely chopped
• 250 grams chicken meat, finely chopped
• 600 grams sago flour
• 2 large eggs
• 500 grams chayote (labu siam), grated
• 8 shallots, finely chopped
• 4 cloves garlic, minced
• Salt, sugar, and ground pepper, to taste
• Approximately 300 ml ice water (adjust as needed)

For the Peanut Sauce:

• 350 grams roasted peanuts
• 10 red chilies
• 6 shallots
• 4 cloves garlic
• 3 kaffir lime leaves, torn
• Salt, palm sugar, and water, to taste

Additional Ingredients:

• 1 package of wonton wrappers
• 10 pieces of tofu skin (or brown tofu)
• 2 bitter gourds (pare)
• 250 grams potatoes, peeled and cubed
• 1 head of cabbage (kol), cut into chunks

Instructions

1. Prepare the Siomay Filling:

   • Using a food processor, finely chop the mackerel fish.
   • Similarly, chop the chicken meat until finely ground.
   • In a large mixing bowl, combine the mackerel and chicken. Add the finely chopped shallots and minced garlic, grated chayote, eggs, salt, sugar, and ground pepper. Mix well until all ingredients are thoroughly combined.
   • Gradually add the sago flour, mixing continuously. Slowly incorporate the ice water until the mixture reaches a consistency similar to meatball batter.

2. Shape and Cook the Siomay:

   • Shape the siomay mixture into your desired form. You can use wonton wrappers to wrap some of the mixture, or alternatively, shape the mixture into small dumplings using two spoons.
   • In a pot of boiling water, gently drop the siomay and cook until they float to the surface. Remove and set aside.

3. Steam the Siomay:

   • Arrange the siomay, cabbage chunks, potato cubes, tofu skin, and bitter gourd slices in a steamer. Steam over high heat until everything is cooked through, approximately 20-30 minutes.

4. Prepare the Peanut Sauce:

   • In a blender or food processor, grind the roasted peanuts until smooth.
   • Blend the red chilies, shallots, and garlic until finely pureed.
   • Heat a little oil in a pan and sauté the chili mixture until fragrant. Add the torn kaffir lime leaves and cook until aromatic.
   • Stir in the ground peanuts, adding water gradually until the sauce reaches your desired consistency. Season with salt and palm sugar to taste. Simmer until the sauce thickens and oil begins to separate.

5. Serve:

   • Serve the steamed siomay with a generous drizzle of peanut sauce. For extra flavor, add a splash of sweet soy sauce and a squeeze of lime juice to taste.

Enjoy this delectable siomay tenggiri with family and friends for a truly satisfying meal!