Ikan Masak Asam Rebus by @chefamirgani

35 min

4 servings

🧅

0.5

Shallot

🧄

9 g

Garlic

🫙

15 g

Fresh turmeric

🌶️

12 g

Bird's eye chili

🌶️

20 g

Red chili

🦐

Belacan

🌿

15 g

Lemongrass

💧

750 ml

Water

10 g

Asam gelugor

🧂

5 g

Salt

🌿

Daun kesum

🐟

450 g

Mackerel

🥕

150 g

Okra

  1. Peel

    Peel the shallot, garlic, and fresh turmeric. Roughly chop them with the bird's eye chili and red chili.

  2. Blend

    Blend the chopped aromatics with the grilled shrimp paste until a coarse paste forms.

  3. Add

    Add the aromatic paste to a pot. Cook it over medium heat for 3 minutes until the chili is fully cooked and fragrant.

  4. Add

    Bruise the lemongrass stalk. Add it with 750 ml water, then bring the broth to a boil.

  5. Add

    Add the asam gelugor and Vietnamese coriander. Season the broth with 5 g salt.

  6. Simmer

    Simmer the broth for 5 minutes. Taste and adjust the salt if needed.

  7. Add

    Add the 450 g Indian mackerel to the simmering broth. Cook gently for 8 minutes until the fish is opaque and flakes easily.

  8. Add

    Add the okra. Simmer for 3 to 4 minutes until tender but still bright green.

  9. Serve

    Serve the sour mackerel broth hot with the fish, okra, and herbs distributed between 3 bowls.

Ikan Masak Asam Rebus by @chefamirgani

35 min

4 servings

🧅

0.5

Shallot

🧄

9 g

Garlic

🫙

15 g

Fresh turmeric

🌶️

12 g

Bird's eye chili

🌶️

20 g

Red chili

🦐

Belacan

🌿

15 g

Lemongrass

💧

750 ml

Water

10 g

Asam gelugor

🧂

5 g

Salt

🌿

Daun kesum

🐟

450 g

Mackerel

🥕

150 g

Okra

Preparation Steps

  1. Step 1/9

    Peel the shallot, garlic, and fresh turmeric. Roughly chop them with the bird's eye chili and red chili.

    🧅shallot
    🧄garlic
    🫙fresh turmeric
    🌶️bird's eye chili
    🌶️red chili
    🔪knife
    🪵cutting board

  2. Step 2/9

    Blend the chopped aromatics with the grilled shrimp paste until a coarse paste forms.

    🧅shallot
    🧄garlic
    🫙fresh turmeric
    🌶️bird's eye chili
    🌶️red chili
    🦐grilled shrimp paste
    🥤blender

  3. Step 3/9

    Add the aromatic paste to a pot. Cook it over medium heat for 3 minutes until the chili is fully cooked and fragrant.

    🧅shallot
    🧄garlic
    🫙fresh turmeric
    🌶️bird's eye chili
    🌶️red chili
    🦐grilled shrimp paste
    🥄spoon

  4. Step 4/9

    Bruise the lemongrass stalk. Add it with 750 ml water, then bring the broth to a boil.

    🌿lemongrass
    💧water
    🔪knife
    🥄spoon

  5. Step 5/9

    Add the asam gelugor and Vietnamese coriander. Season the broth with 5 g salt.

    asam gelugor
    🌿Vietnamese coriander
    🧂salt
    🥄spoon

  6. Step 6/9

    Simmer the broth for 5 minutes. Taste and adjust the salt if needed.

    🧂salt
    🥄spoon

  7. Step 7/9

    Add the 450 g Indian mackerel to the simmering broth. Cook gently for 8 minutes until the fish is opaque and flakes easily.

    🐟Indian mackerel
    🥄spoon

  8. Step 8/9

    Add the okra. Simmer for 3 to 4 minutes until tender but still bright green.

    🥕okra
    🥄spoon

  9. Step 9/9

    Serve the sour mackerel broth hot with the fish, okra, and herbs distributed between 3 bowls.

    🐟Indian mackerel
    🥕okra
    🌿Vietnamese coriander
    🥄spoon

Composition

Ingredients

Types

Vegetables, Spices, Herbs, Liquids, Seasonings

Ingredients

Shallot, Garlic, Fresh turmeric, Bird's eye chili, Red chili, Belacan, Lemongrass, Water, Asam gelugor, Salt, Daun kesum, Mackerel, Okra

Notes

Shallot (large shallot), Fresh turmeric (1 inch piece), Bird's eye chili (red, optional for spiciness), Belacan (a little, toasted), Water (as needed), Asam gelugor (dried tamarind slices), Salt (to taste), Daun kesum (Vietnamese mint leaves), Mackerel (ikan kembung, whole fish), Okra (bendi, to complete the dish)

Allergens

to inform

Dietetics

Dietary regimen

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

Calories

205 kcal

Macro nutrients

Protein: 25g, Fat: 9g, Carbohydrates: 8g, Fiber: 3g

Nutritional Information

Minerals

Sodium: 530mg, Potassium: 510mg, Calcium: 55mg, Iron: 2.1mg

Vitamins

Vitamin D: 8.5mcg, Vitamin B12: 8.1mcg, Vitamin C: 28mg, Vitamin A: 95mcg

Preparation

Time Information

Preparation

15 minutes

Cooking

20 minutes

Overall

35 minutes

Difficulty

Level

Medium (2/4)

Steps

9 steps

Equipments

Utensils

knife, cutting board, blender, spoon

Appliances

Stove

Type

Type

Type Of Dish

Main Course, Soup

Occasions

Lunch, Dinner, Everyday meal

Origin

Source

Platform

instagram

Original Creator

@chefamirgani

Origin

Cuisine

Malaysian, Southeast Asian

Geographic

Malaysia, Southeast Asia

Various

Aspect

Texture

Tender, Brothy, Crisp, Silky

Flavors

Sour, Spicy, Savory, Salty, Aromatic, Umami

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Discard after 2 hours), fridge : 2 days (Cool quickly,Store in an airtight container at or below 4°C,Reheat until piping hot), freezer : 2 months (Freeze in an airtight container,Freeze without okra if possible for better texture,Thaw in the fridge before reheating)