BU SUSI MASAK SAMA AKU YUK! - RESEP IKAN TIM ASAM KUNING.
Resep
Ikan Tim Asam Kuning (Steamed Fish in Turmeric-Sour Sauce)
Bahan
Bumbu halus :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Bersihkan ikan kerapu: sisik dibuang, potong sirip-sirip tajam dengan gunting.
- Belah ikan dua bagian untuk mengeluarkan isi perut (potong tipis, hati-hati jangan sampai kena empedu agar tidak pahit), lalu buang insang, cuci bersih.
- Sayat/kerat tipis-tipis badan ikan agar bumbu meresap.
- Lumuri ikan dengan sedikit garam (sekitar setengah sendok teh) dan sedikit air jeruk nipis, diamkan.
- Haluskan bumbu: cabe merah, bawang merah, bawang putih, batang daun ketumbar (coriander), belimbing wuluh (asam), kunyit, jahe, kaldu ayam/jamur bubuk, santan instan, dan minyak.
- Panaskan wajan, tuang sedikit minyak, lalu tumis bumbu halus hingga wangi dan matang; bumbui dengan garam dan gula sesuai selera (koreksi rasa), jangan sampai gosong.
- Siapkan kukusan/steamer (atau oven dengan fitur uap), alasi dengan daun pisang atau baking paper agar sari ikan tertampung.
- Tambahkan sekitar 200 ml air ke bumbu tumisan agar hasilnya berkuah.
- Siapkan potongan belimbing wuluh dan cabe rawit geprek sebagai pelengkap/topping saat mengetim.
- Tuang sebagian bumbu di dasar wadah kukus, letakkan ikan di atasnya, lalu tuang sisa bumbu, belimbing wuluh, dan cabe rawit di atas ikan.
- Kukus selama kurang lebih 15-20 menit hingga ikan matang (tes dengan garpu—jika mudah tertusuk tanpa perlawanan, ikan sudah matang).
- Setelah ikan matang, angkat kuahnya, masak ulang sebentar di wajan agar bumbu lebih matang dan tidak langu, lalu tuang kembali ke atas ikan.
- Taburi dengan daun ketumbar (coriander) segar sebagai pelengkap sebelum disajikan.
Ingredients
Spice paste (blend):
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Clean the fish: scale it, then use scissors to trim off the sharp fins.
- Split the fish to remove the innards (cut thinly, being careful not to nick the gall bladder, which would make it bitter), remove the gills, and rinse clean.
- Score the fish body with shallow cuts so the seasoning soaks in.
- Rub the fish with a little salt (about half a teaspoon) and a bit of lime juice, and let it sit.
- Blend the spice paste: red chilies, shallots, garlic, cilantro stems, bilimbi, turmeric, ginger, chicken/mushroom bouillon powder, instant coconut milk, and oil.
- Heat a pan, add a little oil, then sauté the spice paste until fragrant and cooked; season with salt and sugar to taste, making sure it doesn't burn.
- Prepare a steamer (or an oven with a steam function), and line the dish with banana leaf or baking paper to catch the fish's juices.
- Add about 200 ml water to the sautéed spice paste so the finished dish has plenty of sauce.
- Prepare sliced bilimbi and smashed bird's-eye chilies as toppings for the steaming step.
- Spread some of the spice mixture on the bottom of the steaming dish, place the fish on top, then pour the rest of the spice mixture, bilimbi, and chilies over the fish.
- Steam for about 15-20 minutes until the fish is cooked (test with a fork — if it slides in easily with no resistance, it's done).
- Once the fish is cooked, pour off the sauce and re-cook it briefly in a pan to develop the flavor further and remove any raw taste, then pour it back over the fish.
- Garnish with fresh cilantro leaves before serving.
Cook Mode
Resep
Ikan Tim Asam Kuning (Steamed Fish in Turmeric-Sour Sauce)
BU SUSI MASAK SAMA AKU YUK! - RESEP IKAN TIM ASAM KUNING.
BU SUSI MASAK SAMA AKU YUK! - RESEP IKAN TIM ASAM KUNING.
Bahan
Bumbu halus :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Bersihkan ikan kerapu: sisik dibuang, potong sirip-sirip tajam dengan gunting.
- Belah ikan dua bagian untuk mengeluarkan isi perut (potong tipis, hati-hati jangan sampai kena empedu agar tidak pahit), lalu buang insang, cuci bersih.
- Sayat/kerat tipis-tipis badan ikan agar bumbu meresap.
- Lumuri ikan dengan sedikit garam (sekitar setengah sendok teh) dan sedikit air jeruk nipis, diamkan.
- Haluskan bumbu: cabe merah, bawang merah, bawang putih, batang daun ketumbar (coriander), belimbing wuluh (asam), kunyit, jahe, kaldu ayam/jamur bubuk, santan instan, dan minyak.
- Panaskan wajan, tuang sedikit minyak, lalu tumis bumbu halus hingga wangi dan matang; bumbui dengan garam dan gula sesuai selera (koreksi rasa), jangan sampai gosong.
- Siapkan kukusan/steamer (atau oven dengan fitur uap), alasi dengan daun pisang atau baking paper agar sari ikan tertampung.
- Tambahkan sekitar 200 ml air ke bumbu tumisan agar hasilnya berkuah.
- Siapkan potongan belimbing wuluh dan cabe rawit geprek sebagai pelengkap/topping saat mengetim.
- Tuang sebagian bumbu di dasar wadah kukus, letakkan ikan di atasnya, lalu tuang sisa bumbu, belimbing wuluh, dan cabe rawit di atas ikan.
- Kukus selama kurang lebih 15-20 menit hingga ikan matang (tes dengan garpu—jika mudah tertusuk tanpa perlawanan, ikan sudah matang).
- Setelah ikan matang, angkat kuahnya, masak ulang sebentar di wajan agar bumbu lebih matang dan tidak langu, lalu tuang kembali ke atas ikan.
- Taburi dengan daun ketumbar (coriander) segar sebagai pelengkap sebelum disajikan.
Ingredients
Spice paste (blend):
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Clean the fish: scale it, then use scissors to trim off the sharp fins.
- Split the fish to remove the innards (cut thinly, being careful not to nick the gall bladder, which would make it bitter), remove the gills, and rinse clean.
- Score the fish body with shallow cuts so the seasoning soaks in.
- Rub the fish with a little salt (about half a teaspoon) and a bit of lime juice, and let it sit.
- Blend the spice paste: red chilies, shallots, garlic, cilantro stems, bilimbi, turmeric, ginger, chicken/mushroom bouillon powder, instant coconut milk, and oil.
- Heat a pan, add a little oil, then sauté the spice paste until fragrant and cooked; season with salt and sugar to taste, making sure it doesn't burn.
- Prepare a steamer (or an oven with a steam function), and line the dish with banana leaf or baking paper to catch the fish's juices.
- Add about 200 ml water to the sautéed spice paste so the finished dish has plenty of sauce.
- Prepare sliced bilimbi and smashed bird's-eye chilies as toppings for the steaming step.
- Spread some of the spice mixture on the bottom of the steaming dish, place the fish on top, then pour the rest of the spice mixture, bilimbi, and chilies over the fish.
- Steam for about 15-20 minutes until the fish is cooked (test with a fork — if it slides in easily with no resistance, it's done).
- Once the fish is cooked, pour off the sauce and re-cook it briefly in a pan to develop the flavor further and remove any raw taste, then pour it back over the fish.
- Garnish with fresh cilantro leaves before serving.
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