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.
En original opskrift af Forkin
- Tid i alt
- 1 t. 10 min.
- Portioner
- 4
- Sværhedsgrad
- Mellem
- Pr. portion
- 619 kcal
Allergenoplysninger: kan indeholde æg, fisk, nødder, jordnødder, soja og sojabønner. Kontrollér altid ingrediensernes emballage, hvis du har allergi.
Klargøring
Ingredienser
siomay
- 300 gmackerel, filleted, skinless, boneless
- 100 gtapioca flour
- 1 stk.egg
- 2 fedgarlic, minced
- 2 stk.spring onion, finely chopped
- 1 tsk.salt
- 0,5 tsk.white pepper
accompaniments
- 4 stk.cabbage leaf
- 2 stk.potato, medium, peeled
- 150 gfirm tofu, cut into cubes
peanut sauce
- 150 gpeanut, roasted, unsalted
- 2 stk.red chili
- 1 fedgarlic
- 1 spsk.brown sugar
- 0,5 tsk.tamarind paste
- 120 mlwater
garnish
- 1 stk.lime, for juice
- 2 spsk.sweet soy sauce (kecap manis)
- 2 spsk.chili sauce(valgfrit)
Udstyr
serving plates · food processor · steamer · large bowl · knife
Fremgangsmåde
Trin for trin
- 1
Finely mince the mackerel fillets, or pulse them in a food processor until a coarse paste forms.
Ca. 5 min.
Kokkens note: 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.
Ca. 3 min.
- 3
Mix all siomay ingredients thoroughly until well combined and a sticky dough forms.
Ca. 5 min.
Kokkens note: The dough should be firm enough to shape.
- 4
Shape the siomay mixture into small, bite-sized dumplings (approximately 2-3 cm in diameter).
Ca. 10 min.
Kokkens note: 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.
Ca. 5 min.
- 6
Place the siomay dumplings, cabbage leaves, peeled potatoes, and tofu cubes in the steamer baskets.
Ca. 2 min.
Kokkens note: 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.
Ca. 20 min.
Kokkens note: 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.
Ca. 3 min.
- 10
Process until a smooth sauce forms, adding a little more water if needed to reach a pourable consistency.
Ca. 2 min.
Kokkens note: Taste and adjust seasoning with more sugar, tamarind, or chili if desired.
- 11
Once steamed, remove the siomay and vegetables from the steamer.
Ca. 1 min.
- 12
Cut the siomay, potatoes, cabbage, and tofu into bite-sized pieces.
Ca. 2 min.
- 13
Arrange the siomay and steamed accompaniments on serving plates.
Ca. 1 min.
- 14
Drizzle generously with the peanut sauce, sweet soy sauce, and chili sauce.
Ca. 1 min.
- 15
Garnish with a squeeze of fresh lime juice before serving.
Ca. 1 min.
Kokkens note: The lime juice brightens the flavors of the dish.
Pr. portion
Næringsindhold
- Kalorier
- 618,8kcal
- Protein
- 27,6g
- Kulhydrat
- 56,1g
- Fedt
- 33,8g
- Kostfibre
- 6,8g
- Sukker
- 12,4g
Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.
Bevar den gode smag
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.