Tim Ikan Kakap Merah ala Fe
Embark on a delightful culinary journey with this recipe for Tim Ikan Kakap Merah, a steamed snapper dish infused with aromatic spices and vibrant vegetables that beautifully meld together to create a feast for both the eyes and the palate. Perfectly suitable for any occasion, this dish promises to impress your guests while remaining simple enough for a home-cooked meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Red snapper (ikan kakap merah) | 2 whole fish |
| Ground pepper (merica) | 1 teaspoon |
| Salt | 1 teaspoon |
| Lime juice (from jeruk nipis) | 1 lime |
| Green onions (daun bawang), sliced | 2 stalks |
| Kaffir lime leaves (daun jeruk), sliced | 1 leaf |
| Carrot, cut into matchsticks | 1 medium |
| Bird’s eye chili (cabe rawit setan) | 5 whole |
| Bilimbi (belimbing wuluh), sliced | 5 pieces |
Marinade Ingredients
| Ingredient | Quantity |
|---|---|
| Raja Rasa sauce | 1 tablespoon |
| Lee Kum Kee seafood marinade | 1 tablespoon |
| Oyster sauce | 1 tablespoon |
| Soy sauce | 1 tablespoon |
| Fish sauce | 1 tablespoon |
| Sesame oil (minyak wijen) | 1 tablespoon |
| Salt (to taste) | – |
| Sugar (to taste) | – |
| Olive oil (for sautéing) | – |
Aromatic Ingredients
| Ingredient | Quantity |
|---|---|
| Small onion (bawang bombay), diced | 1 small |
| Garlic (bawang putih), crushed & chopped | 3 cloves |
| Ginger (jahe), roasted briefly, crushed | 1 thumb-sized piece |
Instructions
-
Preparation of the Fish:
Begin by thoroughly washing the red snapper under running water. Once cleaned, rub the fish with salt, ground pepper, and the juice of one lime, allowing it to marinate for a brief period. Rinse the fish again to remove any excess seasoning, then steam the fish until cooked through. Discard any liquid that accumulates in the steaming bowl. -
-
Steaming with Aromatics:
Once the fish is steamed, sprinkle a portion of the sliced green onions over the top. Cover the steamer to keep the fish warm while you prepare the sauce. -
Sautéing the Aromatics:
In a pan, heat one tablespoon of olive oil over medium heat. Add the diced onion, chopped garlic, and crushed ginger, sautéing until fragrant and the onions are translucent. -
Making the Sauce:
To the sautéed mixture, add all the marinade ingredients: Raja Rasa sauce, Lee Kum Kee seafood marinade, oyster sauce, soy sauce, fish sauce, and sesame oil. Stir well to combine. Then, incorporate the carrots, bilimbi, and whole bird’s eye chilies into the mixture. If necessary, add a splash of water to achieve your desired sauce consistency. Taste and adjust the seasoning with salt and sugar as needed. -
Finishing Touches:
Pour the prepared sauce over the steamed fish, ensuring the fish is well-coated. Top with the remaining sliced green onions, then cover the steamer again and let the dish steam for an additional 5 minutes. This allows the flavors to meld and permeate the fish. -
Serving:
Carefully remove the fish from the steamer and serve it hot, accompanied by a generous portion of steamed white rice. This dish is best enjoyed warm, allowing the rich flavors and tender fish to shine through.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 250 |
| Protein | 30g |
| Total Fat | 10g |
| Saturated Fat | 2g |
| Carbohydrates | 15g |
| Dietary Fiber | 2g |
| Sugars | 3g |
| Sodium | 500mg |
This Tim Ikan Kakap Merah ala Fe showcases the vibrant flavors of Indonesian cuisine, ensuring a delightful experience for any meal. Serve it with a smile, and enjoy the love and warmth it brings to your dining table!
