Asam Pedas Ikan Pari with Kiwi
This delightful Asam Pedas Ikan Pari with Kiwi is a vibrant, tangy dish that beautifully marries the rich flavors of stingray with the freshness of kiwi, creating a unique culinary experience that is both refreshing and hearty. Perfect for those seeking to explore bold flavors and new ingredients, this recipe will bring the taste of Southeast Asia right into your kitchen.
Ingredients
| Ingredient | Quantity |
|---|---|
| Stingray (Ikan Pari) | 500 grams (cut into pieces) |
| Lime | 1, juiced |
| Red Shallots | 3, sliced |
| Garlic | 1 clove, sliced |
| Lemongrass | 1 stalk, smashed |
| Tamarind | 1 tablespoon (dissolved in water) |
| Kaffir Lime Leaves | 3 leaves |
| Salt | 1/2 teaspoon |
| Chicken Stock | 1/2 teaspoon |
| Sugar | 1 tablespoon |
| Dried Tamarind Slice | 1 piece |
| Chili Paste | 3 tablespoons |
| Large Tomato | 1, cut into wedges |
| Kiwi | 2, sliced in half |
| Water | 600 ml |
| Cooking Oil | 5 tablespoons |
Ground Spices
| Ingredient | Quantity |
|---|---|
| Large Red Shallot | 1 |
| Garlic | 3 cloves |
| Bird’s Eye Chili | 3 pieces |
| Red Chili | 1 piece |
| Ginger | 2 cm |
| Turmeric | 1 cm |
Instructions
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Preparation of Ingredients: Begin by thoroughly cleaning the stingray, then squeeze the lime juice over it, allowing it to sit for five minutes. Rinse the fish again under cold water, and then drain it well.
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Sauté Aromatics: In a large pot, heat the cooking oil over medium heat. Add the sliced shallots and smashed lemongrass, sautéing until fragrant and the shallots become translucent.
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Blend the Spices: While the aromatics are cooking, combine the large shallot, garlic, ginger, both types of chili, and turmeric in a blender. Blend until you achieve a smooth paste. Set this aside for later use.
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Combine Ingredients: Add the chili paste into the pot with the sautéed shallots, stirring well and allowing it to cook until it thickens slightly. Next, introduce the ground spice paste, mixing everything thoroughly and cooking until the oil starts to separate from the mixture.
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Add the Fish: Gently place the stingray pieces into the pot, along with the dried tamarind slice and kaffir lime leaves. Stir to coat the fish evenly with the spice mixture.
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Cook with Liquid: Pour in the water and the dissolved tamarind mixture, stirring to combine all the ingredients. Cover the pot and let it simmer until the fish is cooked through and tender, approximately 15-20 minutes.
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Seasoning: Once the fish is cooked, add the sugar, salt, and chicken stock, adjusting the flavors to your preference. Give it a gentle stir and allow it to simmer for another few minutes.
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Finishing Touches: Turn off the heat and fold in the tomato wedges and sliced kiwi, allowing the residual heat to warm them slightly without cooking them through.
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Serve: Your Asam Pedas Ikan Pari with Kiwi is now ready to serve. Plate the dish with a generous portion of the fragrant broth and enjoy this culinary delight that beautifully balances the tanginess of the tamarind and the sweetness of the kiwi.
This dish not only serves as a delicious meal but also as a conversation starter, thanks to its unique combination of flavors. Enjoy your culinary journey!
