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.
An original recipe by Forkin
- Total time
- 1 hr 10 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 619 kcal
Allergen information: may contain eggs, fish, nuts, peanuts, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
siomay
- 300 gmackerel, filleted, skinless, boneless
- 100 gtapioca flour
- 1 pcsegg
- 2 clovegarlic, minced
- 2 pcsspring onion, finely chopped
- 1 tspsalt
- 0.5 tspwhite pepper
accompaniments
- 4 pcscabbage leaf
- 2 pcspotato, medium, peeled
- 150 gfirm tofu, cut into cubes
peanut sauce
- 150 gpeanut, roasted, unsalted
- 2 pcsred chili
- 1 clovegarlic
- 1 tbspbrown sugar
- 0.5 tsptamarind paste
- 120 mlwater
garnish
- 1 pcslime, for juice
- 2 tbspsweet soy sauce (kecap manis)
- 2 tbspchili sauce(optional)
Equipment
serving plates · food processor · steamer · large bowl · knife
The method
Step by step
- 1
Finely mince the mackerel fillets, or pulse them in a food processor until a coarse paste forms.
About 5 min
Cook’s 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.
About 3 min
- 3
Mix all siomay ingredients thoroughly until well combined and a sticky dough forms.
About 5 min
Cook’s 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).
About 10 min
Cook’s 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.
About 5 min
- 6
Place the siomay dumplings, cabbage leaves, peeled potatoes, and tofu cubes in the steamer baskets.
About 2 min
Cook’s 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.
About 20 min
Cook’s 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.
About 3 min
- 10
Process until a smooth sauce forms, adding a little more water if needed to reach a pourable consistency.
About 2 min
Cook’s note: Taste and adjust seasoning with more sugar, tamarind, or chili if desired.
- 11
Once steamed, remove the siomay and vegetables from the steamer.
About 1 min
- 12
Cut the siomay, potatoes, cabbage, and tofu into bite-sized pieces.
About 2 min
- 13
Arrange the siomay and steamed accompaniments on serving plates.
About 1 min
- 14
Drizzle generously with the peanut sauce, sweet soy sauce, and chili sauce.
About 1 min
- 15
Garnish with a squeeze of fresh lime juice before serving.
About 1 min
Cook’s note: The lime juice brightens the flavors of the dish.
Per serving
Nutrition
- Calories
- 618.8kcal
- Protein
- 27.6g
- Carbs
- 56.1g
- Fat
- 33.8g
- Fibre
- 6.8g
- Sugar
- 12.4g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
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.