Ala Resto Versi Murah! Resep SUAN CAI YU [SUP IKAN SAYUR ASIN]

Name: Suan Cai Yu / Fish Stew with Pickled Mustard Recipe
Yield: 5 servings
Ingredients: 360 g gourami fish fillet; 1 tbsp cornstarch; ½ tsp salt; 1 tsp sugar; 1/8 tsp pepper; ½ tbsp egg white; 3 tbsp cornstarch; 2 tbsp water; Fish bones; 7 cm ginger, sliced; 10 clove garlic, halved; 3 stalk spring onion, sliced into large pieces; 2 slice lemon, large; 250 g pickled mustard, chopped; ½ tbsp Sichuan pepper; 15 g dried Thai chili; 1.5 liter water; 3 pc pickled plum; 3 clove garlic, crushed; ½ tbsp oyster sauce; ½ tbsp fish sauce; 1 tsp chicken powder; ½ tsp salt; White rice / noodles

Devina Hermawan September 20, 2024 Watch on YouTube ↗

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Suan Cai Yu / Fish Stew with Pickled Mustard Recipe

Makes 5 servings

Bahan

Bahan marinasi ikan:

Bahan tambahan marinasi untuk ikan goreng:

Bahan kuah:

Pelengkap:

Cara Membuat

Filet ikan kemudian potong-potong. Marinasi dengan maizena, garam, gula pasir, merica dan putih telur, aduk rata
Panaskan minyak, goreng tulang ikan hingga kering, tiriskan. Sisihkan sebagian minyak lalu tumis bawang putih yang di belah dua dan jahe hingga wangi
Masukkan merica sichuan dan cabai rawit kering, masak hingga wangi, tiriskan
Tumis sayur asin sesaat lalu masukkan air, tulang ikan, daun bawang son, bawang putih geprek, lemon dan asinan plum. Masak hingga mendidih
Tambahkan kecap ikan, saus tiram, kaldu ayam bubuk dan garam, masak selama 5-10 menit
Bagi dua ikan, tambahkan maizena dan air untuk ikan yang akan di goreng, aduk rata lalu goreng hingga kuning keemasan, tiriskan
Masukkan sisa ikan filet ke dalam kuah. Masak selama 1 menit kemudian masukkan bahan tumisan aromatik dan ikan goreng, masak sesaat
Sup Ikan Sayur Asin / Suan Cai Yu siap disajikan

Ingredients

Fish Marinade ingredients:

Additional Marinade for Fried Fish:

Broth ingredients:

Add-ons:

Steps

Fillet the fish and slice it into pieces. Marinate with cornstarch, salt, sugar, pepper, and egg white. Mix well.
Heat oil and fry the fish bones until crisp, then drain. Leave some oil in the pan, then sauté the halved garlic and ginger until fragrant.
Add Sichuan pepper and dried Thai chili. Cook until fragrant, then drain.
Sauté the pickled mustard briefly, then add water, fish bones, spring onions, crushed garlic, lemon, and pickled plums. Bring to a boil.
Add fish sauce, oyster sauce, chicken powder, and salt. Cook for 5-10 minutes.
Divide the fish into two parts. Add cornstarch and water to the portion that will be fried. Mix it well, then fry until golden brown and drain.
Add the remaining fish fillet to the broth. Cook for 1 minute, then add the sautéed aromatics and fried fish. Cook briefly.
The Fish Stew with Pickled Mustard (Suan Cai Yu) is ready to serve.