Resep by Rudy Choirudin
Simmered Fish with Thai Basil
Bahan
Bahan 1:
Bahan 2:
Bahan 3:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Rajang daun bawang, kecombrang (ambil bagian hijau), cabe merah dan hijau (rajang serong tipis), dan daun kemangi (rajang sedikit).
- Bagi asam jawa jadi 2 bagian.
- Isi ikan mas (dibuka dari insang) dengan semua bahan yang sudah dirajang: daun salam, asam jawa, daun kunyit, sampai padat, untuk kedua ekor ikan.
- Panaskan 6 sdm minyak goreng.
- Rajang 4 siung bawang putih dan 8 bawang merah.
- Tumis bawang putih sampai kekuningan, masukkan bawang merah.
- Masukkan serai memarkan dan 3 lembar daun jeruk.
- Campur 500 ml santan sedang dengan 1 sachet Desaku bubuk kari, masukkan ke tumisan, aduk rata.
- Tambahkan 1 sdt garam dan 1 sdt gula pasir.
- Masukkan ikan yang sudah diisi, letakkan dalam kuah, masak dengan api kecil, balik saat sudah matang bagian bawah.
- Angkat ikan, tambahkan 250 ml santan kental ke sisa kuah, masak sampai mendidih.
- Siramkan kuah ke ikan, tambahkan daun kemangi untuk aroma, sajikan.
Ingredients
Part 1:
Part 2:
Part 3:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Slice the scallion, torch ginger flower (green part only), red and green chilies (thinly sliced diagonally), and Thai basil leaves (roughly sliced).
- Split the tamarind into 2 pieces.
- Stuff the carp (opened at the gills) with all the sliced ingredients: bay leaves, tamarind, turmeric leaf, until packed full, for both fish.
- Heat 6 tbsp cooking oil.
- Slice the 4 cloves of garlic and 8 shallots.
- Sauté the garlic until golden, add the shallots.
- Add the bruised lemongrass and 3 kaffir lime leaves.
- Mix 500 ml medium-thick coconut milk with 1 packet of Desaku curry seasoning, add it to the sautéed mixture, stir well.
- Add 1 tsp salt and 1 tsp granulated sugar.
- Add the stuffed fish, place it in the sauce, cook over low heat, and flip once the bottom is cooked.
- Remove the fish, add 250 ml thick coconut milk to the remaining sauce, cook until it boils.
- Pour the sauce over the fish, add the Thai basil for aroma, and serve.
Cook Mode
Resep by Rudy Choirudin
Simmered Fish with Thai Basil
IKAN JERANG KEMANGI
IKAN JERANG KEMANGI
Bahan
Bahan 1:
Bahan 2:
Bahan 3:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Rajang daun bawang, kecombrang (ambil bagian hijau), cabe merah dan hijau (rajang serong tipis), dan daun kemangi (rajang sedikit).
- Bagi asam jawa jadi 2 bagian.
- Isi ikan mas (dibuka dari insang) dengan semua bahan yang sudah dirajang: daun salam, asam jawa, daun kunyit, sampai padat, untuk kedua ekor ikan.
- Panaskan 6 sdm minyak goreng.
- Rajang 4 siung bawang putih dan 8 bawang merah.
- Tumis bawang putih sampai kekuningan, masukkan bawang merah.
- Masukkan serai memarkan dan 3 lembar daun jeruk.
- Campur 500 ml santan sedang dengan 1 sachet Desaku bubuk kari, masukkan ke tumisan, aduk rata.
- Tambahkan 1 sdt garam dan 1 sdt gula pasir.
- Masukkan ikan yang sudah diisi, letakkan dalam kuah, masak dengan api kecil, balik saat sudah matang bagian bawah.
- Angkat ikan, tambahkan 250 ml santan kental ke sisa kuah, masak sampai mendidih.
- Siramkan kuah ke ikan, tambahkan daun kemangi untuk aroma, sajikan.
Ingredients
Part 1:
Part 2:
Part 3:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Slice the scallion, torch ginger flower (green part only), red and green chilies (thinly sliced diagonally), and Thai basil leaves (roughly sliced).
- Split the tamarind into 2 pieces.
- Stuff the carp (opened at the gills) with all the sliced ingredients: bay leaves, tamarind, turmeric leaf, until packed full, for both fish.
- Heat 6 tbsp cooking oil.
- Slice the 4 cloves of garlic and 8 shallots.
- Sauté the garlic until golden, add the shallots.
- Add the bruised lemongrass and 3 kaffir lime leaves.
- Mix 500 ml medium-thick coconut milk with 1 packet of Desaku curry seasoning, add it to the sautéed mixture, stir well.
- Add 1 tsp salt and 1 tsp granulated sugar.
- Add the stuffed fish, place it in the sauce, cook over low heat, and flip once the bottom is cooked.
- Remove the fish, add 250 ml thick coconut milk to the remaining sauce, cook until it boils.
- Pour the sauce over the fish, add the Thai basil for aroma, and serve.
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