Indonesian Siomay with Peanut Sauce
These steamed fish dumplings are a popular Indonesian street food, often enjoyed as a snack or light meal. Made with a flavorful fish and tapioca dough, they are served with a rich, savory peanut sauce and various steamed vegetables.
Una recepta original de Forkin
- Temps total
- 1 h 10 min
- Racions
- 4
- Dificultat
- Mitjana
- Per ració
- 619 kcal
Informació sobre al·lèrgens: pot contenir ous, peix, fruita seca, cacauets i soja. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.
Preparació prèvia
Llista d’ingredients
siomay
- 300 gmackerel, filleted, skinless, boneless
- 100 gtapioca flour
- 1 uegg
- 2 gragarlic, minced
- 2 uspring onion, finely chopped
- 1 ctsalt
- 0,5 ctwhite pepper
accompaniments
- 4 ucabbage leaf
- 2 upotato, medium, peeled
- 150 gfirm tofu, cut into cubes
peanut sauce
- 150 gpeanut, roasted, unsalted
- 2 ured chili
- 1 gragarlic
- 1 csbrown sugar
- 0,5 cttamarind paste
- 120 mlwater
garnish
- 1 ulime, for juice
- 2 cssweet soy sauce (kecap manis)
- 2 cschili sauce(opcional)
Estris
serving plates · food processor · steamer · large bowl · knife
Elaboració
Pas a pas
- 1
Finely mince the mackerel fillets, or pulse them in a food processor until a coarse paste forms.
Uns 5 min
Nota de cuina: Do not over-process the fish; a slightly chunky texture is desirable.
- 2
In a large bowl, combine the minced mackerel, tapioca flour, egg, minced garlic, chopped spring onion, salt, and white pepper.
Uns 3 min
- 3
Mix all siomay ingredients thoroughly until well combined and a sticky dough forms.
Uns 5 min
Nota de cuina: The dough should be firm enough to shape.
- 4
Shape the siomay mixture into small, bite-sized dumplings (approximately 2-3 cm in diameter).
Uns 10 min
Nota de cuina: You can use two spoons to scoop and shape them if the mixture is too sticky to handle by hand.
- 5
Prepare a steamer by filling the bottom with water and bringing it to a boil.
Uns 5 min
- 6
Place the siomay dumplings, cabbage leaves, peeled potatoes, and tofu cubes in the steamer baskets.
Uns 2 min
Nota de cuina: Ensure there is space between items for even steaming.
- 7
Steam the siomay and accompaniments for 15-20 minutes, or until the siomay are cooked through and the vegetables are tender.
Uns 20 min
Nota de cuina: The siomay should feel firm to the touch when cooked.
- 8
While the siomay are steaming, prepare the peanut sauce.
- 9
In a food processor or blender, combine the roasted peanuts, red chili, garlic, brown sugar, tamarind paste, and water.
Uns 3 min
- 10
Process until a smooth sauce forms, adding a little more water if needed to reach a pourable consistency.
Uns 2 min
Nota de cuina: Taste and adjust seasoning with more sugar, tamarind, or chili if desired.
- 11
Once steamed, remove the siomay and vegetables from the steamer.
Uns 1 min
- 12
Cut the siomay, potatoes, cabbage, and tofu into bite-sized pieces.
Uns 2 min
- 13
Arrange the siomay and steamed accompaniments on serving plates.
Uns 1 min
- 14
Drizzle generously with the peanut sauce, sweet soy sauce, and chili sauce.
Uns 1 min
- 15
Garnish with a squeeze of fresh lime juice before serving.
Uns 1 min
Nota de cuina: The lime juice brightens the flavors of the dish.
Per ració
Nutrició
- Calories
- 618,8kcal
- Proteïnes
- 27,6g
- Hidrats de carboni
- 56,1g
- Greixos
- 33,8g
- Fibra
- 6,8g
- Sucre
- 12,4g
Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.
Conservació
Store leftover siomay and peanut sauce separately in airtight containers in the refrigerator.
Reheat siomay by steaming them until warm. Gently warm the peanut sauce on the stovetop or in the microwave.