Boiled Fish with Tamarind Chilli Dip and Runny Egg Yolk by @chefamirgani

35 min

3 servings

🌶️

10

Bird's eye chilli

🌶️

10

Kampung chilli padi

🫘

30 ml

Tamarind pulp

💧

120 ml

Warm water

🦐

2.5 cm piece

Shrimp paste

🧂

1.5 g

Salt

🍬

4 g

Brown sugar

🧂

5 g

Seasoning powder

🐟

3 whole fish

Indian mackerel

🍆

250 g

Eggplant

🥕

100 g

Okra

🥒

150 g

Cucumber

🧅

Onion

🍅

120 g

Tomato

🥚

150 g

Egg

🍋

40 g

Lime

  1. Toast
    • Shrimp paste

    Toast the shrimp paste in a dry grill pan until fragrant and lightly charred.

  2. Soak
    • Tamarind paste
    • Warm water

    Soak the tamarind paste in 120 ml warm water, then squeeze it to release the pulp.

  3. Combine
    • Tamarind paste
    • Warm water
    • Bird's eye chili

    Combine the tamarind liquid with the bird's eye chilies and toasted shrimp paste.

  4. Season
    • Salt
    • Brown sugar

    Season the sauce with salt, brown sugar, and seasoning powder, then stir until dissolved.

  5. Boil
    • Indian mackerel
    • Warm water

    Boil the Indian mackerel in water until opaque and cooked through, then drain.

  6. Grill
    • Eggplant

    Grill the eggplant until soft and charred, then slice it into serving pieces.

  7. Blanch
    • Okra
    • Warm water

    Blanch the okra in boiling water until bright green and tender, then drain.

  8. Boil
    • Egg

    Boil the eggs for 6 to 7 minutes for soft yolks, then peel them carefully.

  9. Slice
    • Cucumber
    • Onion
    • Tomato

    Slice the cucumber, onion, tomato, and key lime.

  10. Arrange
    • Indian mackerel
    • Eggplant
    • Okra

    Arrange the fish, vegetables, and soft-boiled eggs on a serving plate.

  11. Spoon
    • Tamarind paste
    • Bird's eye chili
    • Key lime

    Spoon the tamarind chili sauce over the plate and squeeze key lime over it if desired.

Boiled Fish with Tamarind Chilli Dip and Runny Egg Yolk by @chefamirgani

35 min

3 servings

🌶️

10

Bird's eye chilli

🌶️

10

Kampung chilli padi

🫘

30 ml

Tamarind pulp

💧

120 ml

Warm water

🦐

2.5 cm piece

Shrimp paste

🧂

1.5 g

Salt

🍬

4 g

Brown sugar

🧂

5 g

Seasoning powder

🐟

3 whole fish

Indian mackerel

🍆

250 g

Eggplant

🥕

100 g

Okra

🥒

150 g

Cucumber

🧅

Onion

🍅

120 g

Tomato

🥚

150 g

Egg

🍋

40 g

Lime

Preparation Steps

  1. Step 1/11

    Toast the shrimp paste in a dry grill pan until fragrant and lightly charred.

    🦐Shrimp paste
    🍳Grill pan

  2. Step 2/11

    Soak the tamarind paste in 120 ml warm water, then squeeze it to release the pulp.

    🫘Tamarind paste
    💧Warm water
    🥣Mixing bowl
    🥄Spoon

  3. Step 3/11

    Combine the tamarind liquid with the bird's eye chilies and toasted shrimp paste.

    🫘Tamarind paste
    💧Warm water
    🌶️Bird's eye chili
    🦐Shrimp paste
    🥣Mixing bowl
    🥄Spoon

  4. Step 4/11

    Season the sauce with salt, brown sugar, and seasoning powder, then stir until dissolved.

    🧂Salt
    🍬Brown sugar
    🧂Seasoning powder
    🥣Mixing bowl
    🥄Spoon

  5. Step 5/11

    Boil the Indian mackerel in water until opaque and cooked through, then drain.

    🐟Indian mackerel
    🍲Saucepan

  6. Step 6/11

    Grill the eggplant until soft and charred, then slice it into serving pieces.

    🍆Eggplant
    🍳Grill pan
    🔪Knife
    🪵Cutting board

  7. Step 7/11

    Blanch the okra in boiling water until bright green and tender, then drain.

    🥕Okra
    🍲Saucepan

  8. Step 8/11

    Boil the eggs for 6 to 7 minutes for soft yolks, then peel them carefully.

    🥚Egg
    🍲Saucepan

  9. Step 9/11

    Slice the cucumber, onion, tomato, and key lime.

    🥒Cucumber
    🧅Onion
    🍅Tomato
    Key lime
    🔪Knife
    🪵Cutting board

  10. Step 10/11

    Arrange the fish, vegetables, and soft-boiled eggs on a serving plate.

    🐟Indian mackerel
    🍆Eggplant
    🥕Okra
    🥒Cucumber
    🧅Onion
    🍅Tomato
    🥚Egg
    🍽️Serving plate

  11. Step 11/11

    Spoon the tamarind chili sauce over the plate and squeeze key lime over it if desired.

    🫘Tamarind paste
    🌶️Bird's eye chili
    Key lime
    🥄Spoon
    🍽️Serving plate

Composition

Ingredients

Types

Liquids, Condiments, Fermented foods, Seasonings, Sweeteners, Fish, Vegetables, Eggs

Ingredients

Bird's eye chilli, Kampung chilli padi, Tamarind pulp, Warm water, Shrimp paste, Salt, Brown sugar, Seasoning powder, Indian mackerel, Eggplant, Okra, Cucumber, Onion, Tomato, Egg, Lime

Notes

Bird's eye chilli (cili api), Kampung chilli padi (cili padi kampung), Tamarind pulp (asam jawa), Warm water (amount according to preferred sauce consistency), Shrimp paste (belacan, 1 inch, toasted), Salt (to taste), Brown sugar (to taste), Seasoning powder (serbuk perasa), Indian mackerel (ikan kembung, boiled), Eggplant (grilled (terung bakar), amount not given), Okra (blanched (bendi celur), amount not given), Cucumber (sliced, amount not given), Onion (sliced, amount not given), Tomato (sliced, amount not given), Egg (boiled, served with runny yolk, amount not given), Lime (sliced for serving, squeeze a little more if a more sour taste is preferred)

Allergens

Shellfish, Fish, Eggs

Dietetics

Dietary regimen

Gluten-free, Dairy-free, Low-carbohydrate, Pescatarian

Calories

310 kcal

Macro nutrients

Protein: 29g, Carbohydrates: 16g, Fat: 15g, Fiber: 5g, Sugars: 9g

Nutritional Information

Minerals

Sodium: 780mg, Potassium: 690mg, Iron: 2.8mg, Calcium: 110mg

Vitamins

Vitamin C: 38mg, Vitamin A: 115µg, Vitamin B12: 5.2µg, Vitamin D: 8.5µg

Preparation

Time Information

Preparation

20 minutes

Cooking

15 minutes

Overall

35 minutes

Difficulty

Level

Medium (2/4)

Steps

11 steps

Equipments

Utensils

Saucepan, Grill pan, Mixing bowl, Spoon, Knife, Cutting board, Serving plate

Appliances

to inform

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner, Everyday meal

Origin

Source

Platform

instagram

Original Creator

@chefamirgani

Origin

Cuisine

Malaysian

Geographic

Malaysia, Southeast Asia

Various

Aspect

Texture

Tender, Silky, Crunchy, Juicy, Saucy

Flavors

Sour, Spicy, Salty, Sweet, Umami, Smoky

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave fish or eggs out longer than 2 hours), fridge : 2 days (Store in an airtight container,Keep sauce separate when possible,Refrigerate within 120 min), freezer : 60 days (Freeze cooked fish only,Do not freeze fresh cucumber, tomato, or soft-boiled eggs,Use an airtight freezer-safe container)