Acid Mackerel

Indonesian Acid Mackerel Recipes -

Ingredients

* 4 pieces ikan kembung (cleaned and gutted)
* 1 large onion (sliced)
* 4 to 8 pieces ladies finger (whole or halved)
* 2 large tomatoes (quartered)
* 1 cup warm water
* 1 cup asam juice (soak 1 tablespoon of asam / tamarind paste in 1 1/2 cup water for 15 minutes, squeeze and then strain juice)
* Corn starch (mix 1 teaspoon corn flour with 100 ml water)
* Cooking oil (palm oil)


Chilli paste (pound / blend)

* 2 slices of tumeric (kunyit)
* 5 pieces of dried chilli (pre-soaked in hot water and remove seeds)
* 4 garlic* 8 shallots

Seasoning

* Salt and sugar to taste

Method

• Pat dry the ikan kembung and shallow fry it till semi brown. Set aside.
• Heat 2 tablespoons palm oil in wok and saute chilli paste on medium heat till aromatic and beginning to brown. Add onions and continue frying for 30 seconds. Pour asam juice and warm water and bring to boil.
• Once asam juice starts to boil, add ladies finger and tomatoes and allow to boil for 2 minutes. Add pre-fried fish and seasoning to taste. Allow fish to cook under boiling asam juice for at least 1 minute.
• Before dishing out, stir in preferred amount of corn starch to thicken and smoothen the gravy to your liking. This dish is excellent if you garnish or top it with chopped chinese parsley.

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Acid Fish Curry

Acid Fish Curry Recipes -

Ingredients

• 1kg mackerel
• 250g ladies fingers
• 1 tomato, quartered
• 3 sprigs polygonum leaves (daun kesum)
• 4 tbsp tamarind paste (asam jawa) mixed with 500ml water
• 1 wild ginger bud, halve and smash stem
• 2 pieces dried tamarind skin
• 5 tbsp oil

Ground ingredients

• 12 shallots
• 8 fresh red chillies
• 4 slices galangal
• 1cm piece fresh turmeric
• 2cm square belacan, toasted
• 2 stalks lemon grass

Seasoning

¾-1 tsp salt or to taste
½-1 tsp sugar or to taste
Method
Heat oil in a deep saucepan and sauté ground ingredients and wild ginger bud halves and polygonum leaves until aromatic and the oil rises.

mix java acid juice and bring to the boil. Add ladies fingers, dried tamarind skin and simmer for 8-10 minutes. Put in mackerel and cook for 10 minutes. Add tomato and adjust seasoning to taste. Dish out and serve with hot plain rice immediately.

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Thai Fish Cakes

Fish Cakes from thailand Recipe -

Cooking and preparation

* Preparations time: 30 minutes
* Cooking time: less than 10 minutes

Ingredients

* 300g/10½ oz fish (such as salmon, haddock, cod, gurnard or whiting)
* sea salt
* 1 tbsp olive oil, for drizzling
* 4 tbsp vegetable oil or olive oil, for frying
* flour, for dredging
* For the Thai flavouring ingredients
* 3-4 lime leaves
* 1 large red chilli
* 4cm/1½ in piece fresh root ginger
* 2 garlic cloves
* 2 stalks lemongrass
* 200g/7oz potatoes, cooked, mashed and cooled (about two medium potatoes)
* 2 tsp fish sauce, or to taste
* small handful fresh coriander, root included
* 1 lime, juice only, or to taste
* fresh lime wedges
* ready-made sweet chilli sauce, for dipping


Method

• Preheat the oven to 200C/400F/Gas 6. Skin the fish and remove any bones.
• Place the fish in a roasting tray and season with sea salt and drizzle with olive oil. Roast for 7-8 minutes, then remove from the oven and cool.
• While the fish is roasting, prepare the flavouring ingredients. Finely chop the lime leaves.
• Slice the chilli in half and remove the seeds. Finely chop.
• Peel the ginger and finely chop.
• Lightly crush the garlic cloves with the flat side of a knife blade, then peel and finely chop.
• Bruise the lemongrass stalks with a heavy knife. Trim off the root end and discard the tough outer leaves. Finely chop.
• Chop the lime leaves, chilli, ginger and lemongrass on a chopping board until all ingredients are very finely chopped.
• Place the finely chopped ingredients in a large mixing bowl. Add the mashed potato and a dash of fish sauce.
• Break up the cooled fish and add it to the bowl. Mix the ingredients together well.
• Finely chop the coriander and add to the bowl with a squeeze of lime juice. Mix thoroughly.
• Heat the vegetable oil or olive oil in a non-stick frying pan. Form the fish mixture into small cakes about 6cm-8cm/2.5in-3in wide.
• Dredge the fishcakes in the flour to coat, shaking off the excess. Fry the fishcakes in the hot oil for 3-4 minutes on each side until lightly browned.
• Serve the fishcakes with a squeeze of fresh lime and some sweet chilli sauce for dipping.

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Fish Ball Recipe

Fish Ball (Steamed Fish Balls with Bean Curd Sticks) Recipe -

Ingredients:

* 1/2 container fish paste (I used this)
* 2 cloves garlic (finely minced)
* 1/8 teaspoon sesame oil
* 3 dashes of white pepper powder
* 3 bean curd sticks
* A pinch of salt
* Some green peas (for garnishing)


 Method:

Soak the bean curd sticks in hot water to soften them. Cut them into 1 1/2 inch pieces. Heat up a small pot of water and add in some salt. Drop the bean curd sticks into the boiling water to cook them. Remove the bean curd sticks from the water and arrange them on small dim sum plates.

Defrost the frozen fish paste and add in minced garlic, sesame oil, and pepper. Blend well and form them into balls and place them on top of the beancurd sticks. Garnish with a green pea.

Steamed the dim sum fish balls for 5 minutes. Serve hot immediately with chili sauce.

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