Ingredients
- 4 tails (1 kg) Fonte spaghetti
- Pepper and sesame
Directions
Stir-fried Kecombrang Fish is a delicious Indonesian dish that combines fish with torch ginger flower (known as “Kecombrang” in Indonesian), along with a flavorful sauce. This dish offers a delightful balance of flavors, combining the sweetness of the fish with the aromatic and slightly tangy notes of the torch ginger flower. Here’s how to make Stir-fried Kecombrang Fish:
Ingredients:
- Fish Fillets: Use boneless fish fillets of your choice, such as tilapia, snapper, or cod.
- Kecombrang (Torch Ginger Flower): Washed, sliced, and thinly shredded. If you can’t find fresh Kecombrang, you can substitute with ginger and lemongrass for a similar flavor profile.
- Garlic: Minced garlic for flavor.
- Red Chili Pepper: Sliced or chopped for heat (adjust the amount to your spice preference).
- Cooking Oil: For stir-frying.
- Salt and Pepper: For seasoning.
For the Sauce:
- Tamarind Paste: Tamarind concentrate or fresh tamarind pulp.
- Sugar: Adds sweetness to balance the flavors.
- Fish Sauce: Provides saltiness and depth of flavor.
Optional Garnish:
- Fresh Coriander (Cilantro): Chopped fresh cilantro leaves for garnish.
Preparation:
Here’s how to make Stir-fried Kecombrang Fish:
For the Sauce:
- In a small bowl, combine tamarind paste, sugar, and fish sauce. Adjust the proportions to achieve a balanced sweet and tangy flavor. Set the sauce aside.
For the Fish:
- Season the fish fillets with salt and pepper on both sides.
- Heat a bit of cooking oil in a large skillet or wok over medium-high heat.
- Add the minced garlic and sliced red chili pepper to the skillet. Stir-fry for a minute or until fragrant.
- Add the fish fillets to the skillet and cook for about 2-3 minutes on each side, or until they are cooked through and have a nice golden brown color. The cooking time may vary depending on the thickness of the fillets.
- Once the fish is cooked, add the shredded Kecombrang (torch ginger flower) to the skillet and stir-fry for another minute or so until it wilts slightly and combines with the fish.
Assembling Stir-fried Kecombrang Fish:
- Pour the prepared tamarind sauce over the fish and Kecombrang in the skillet.
- Toss everything together to coat the fish and Kecombrang evenly with the sauce.
- Cook for an additional 1-2 minutes, allowing the sauce to thicken slightly.
- Taste and adjust the seasoning if needed by adding more salt, sugar, or fish sauce.
- Garnish the dish with chopped fresh cilantro (optional).
- Serve Stir-fried Kecombrang Fish hot, accompanied by steamed rice.
Stir-fried Kecombrang Fish is a delightful Indonesian dish with a unique and refreshing flavor profile. The torch ginger flower (Kecombrang) adds a special touch to this dish, making it a memorable and delicious meal. Enjoy!
Steps
1 Done | Ground spices:2 cloves of garlic ½ tsp coriander ½ cm ginger 1 tsp salt |
2 Done | Stir-fry seasoning:3 tbsp vegetable oil 1 piece of kecombrang flower, thinly sliced 3 red onions, thinly sliced 2 cloves garlic, thinly sliced 2 green tomatoes, thinly sliced 5 red bird’s eye chilies, roughly chopped ¼ tsp pepper powder 1 tsp salt |
3 Done | How to make:The pieces of both sides of the fish body that have been cleaned. |
4 Done | Coat the fish with ground spices until smooth and let stand for 30 minutes. |
5 Done | Fry fish in hot oil and plenty of it until dry and cooked. Lift and drain. |
6 Done | Stir-fry seasoning:Heat oil, saute ground spices until wilted and fragrant. |
7 Done | Enter the sliced kecombrang, green tomatoes and cayenne pepper, stir until wilted. |
8 Done | Add pepper and salt, stir briefly until blended then remove from heat. |
9 Done | Put the fried fish on a serving plate. Pour the stir-fried kecombrang and serve immediately. |
