GURIH DAN KENYAL, Resep Sate Ikan Kukus Khas Bangka | Steamed Fish Cake ~ Nael Onion
Sate Ikan Kukus Khas Bangka
coconut fish balls
Bahan
Topping santan:
Garnish:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Tumbuk halus atau blender 8 siung bawang merah.
- Tambahkan 150 ml air es secara bertahap ke dalam 500 gram ikan tenggiri giling sambil terus diaduk.
- Tuang 100 ml santan kara ke dalam adonan ikannya.
- Masukkan bawang merah yang sudah ditumbuk tadi lalu campurkan ke ikan dan santannya.
- Bumbui dengan 2 sdt garam, 2 sdt gula, 1/2 sdt lada putih, dan 2 sdt kaldu jamur, lalu aduk kurang lebih 2 sampai 3 menit.
- Masukkan 6 sdm tepung tapioka lalu aduk sampai tercampur.
- Siapkan mangkok kecil berisi air, lalu ambil sedikit adonan dan bentuk bulat agak besar.
- Celupkan sendoknya ke air, ambil adonannya dari tangan, lalu taruh di atas piring yang sudah diolesi minyak supaya tidak lengket.
- Untuk topingnya, campur 50 ml santan kara, sejumput garam, dan 3 sdm air lalu aduk rata.
- Tuang topingnya ke pinggiran sate ikan yang sudah dibentuk di atas piring, dan 50 ml ini cukup untuk dua piring.
- Kukus sampai matang kurang lebih 20 menit.
- Matikan api lalu sajikan selagi hangat dengan taburan bawang putih goreng dan daun bawang iris.
Ingredients
Toppings:
Garnish:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Pound or blend 8 cloves of shallot until fine.
- Add 150 ml of ice water gradually into 500 g of ground mackerel while stirring continuously.
- Pour 100 ml of instant coconut cream into the fish mixture.
- Add the pounded shallots and mix them into the fish and coconut cream.
- Season with 2 tsp salt, 2 tsp sugar, 1/2 tsp white pepper, and 2 tsp mushroom bouillon, then stir for about 2 to 3 minutes.
- Add 6 tbsp of tapioca starch, then mix until combined.
- Prepare a small bowl of water, then take a little of the mixture and shape it into a fairly large round.
- Dip the spoon in the water, lift the mixture off your hand, then place it on a plate greased with oil so it does not stick.
- For the topping, mix 50 ml instant coconut cream, a pinch of salt, and 3 tbsp of water until combined.
- Pour the topping around the edges of the shaped fish cakes on the plate, and 50 ml is enough for two plates.
- Steam until cooked, about 20 minutes.
- Turn off the heat, then serve warm topped with fried garlic and sliced spring onion.
Cook Mode
GURIH DAN KENYAL, Resep Sate Ikan Kukus Khas Bangka | Steamed Fish Cake ~ Nael Onion
GURIH DAN KENYAL, Resep Sate Ikan Kukus Khas Bangka | Steamed Fish Cake ~ Nael Onion
Bahan
Topping santan:
Garnish:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Tumbuk halus atau blender 8 siung bawang merah.
- Tambahkan 150 ml air es secara bertahap ke dalam 500 gram ikan tenggiri giling sambil terus diaduk.
- Tuang 100 ml santan kara ke dalam adonan ikannya.
- Masukkan bawang merah yang sudah ditumbuk tadi lalu campurkan ke ikan dan santannya.
- Bumbui dengan 2 sdt garam, 2 sdt gula, 1/2 sdt lada putih, dan 2 sdt kaldu jamur, lalu aduk kurang lebih 2 sampai 3 menit.
- Masukkan 6 sdm tepung tapioka lalu aduk sampai tercampur.
- Siapkan mangkok kecil berisi air, lalu ambil sedikit adonan dan bentuk bulat agak besar.
- Celupkan sendoknya ke air, ambil adonannya dari tangan, lalu taruh di atas piring yang sudah diolesi minyak supaya tidak lengket.
- Untuk topingnya, campur 50 ml santan kara, sejumput garam, dan 3 sdm air lalu aduk rata.
- Tuang topingnya ke pinggiran sate ikan yang sudah dibentuk di atas piring, dan 50 ml ini cukup untuk dua piring.
- Kukus sampai matang kurang lebih 20 menit.
- Matikan api lalu sajikan selagi hangat dengan taburan bawang putih goreng dan daun bawang iris.
Ingredients
Toppings:
Garnish:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Pound or blend 8 cloves of shallot until fine.
- Add 150 ml of ice water gradually into 500 g of ground mackerel while stirring continuously.
- Pour 100 ml of instant coconut cream into the fish mixture.
- Add the pounded shallots and mix them into the fish and coconut cream.
- Season with 2 tsp salt, 2 tsp sugar, 1/2 tsp white pepper, and 2 tsp mushroom bouillon, then stir for about 2 to 3 minutes.
- Add 6 tbsp of tapioca starch, then mix until combined.
- Prepare a small bowl of water, then take a little of the mixture and shape it into a fairly large round.
- Dip the spoon in the water, lift the mixture off your hand, then place it on a plate greased with oil so it does not stick.
- For the topping, mix 50 ml instant coconut cream, a pinch of salt, and 3 tbsp of water until combined.
- Pour the topping around the edges of the shaped fish cakes on the plate, and 50 ml is enough for two plates.
- Steam until cooked, about 20 minutes.
- Turn off the heat, then serve warm topped with fried garlic and sliced spring onion.
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