Recipe
Indonesian-style Stewed Spicy Fish
515 kcal per serving（ not including rice）
Ingredients
- [The amount shown in the picture is for 1.8L（ 10cup） type.]
- 1. White fish（bone-in fillet） ………… 2 slices（about 200g）
- 2. Turmeric powder ………… 1/2 teaspoon
- 3. Salt ………… A dash（for coating）
- 4. Flour ………… As needed（for coating）
- 5. Rendang sauce ………… 150g
- Oil ………… As needed
- Rendang sauce
- (A) Shallots ………… 30g
- (A) Galangal ………… 10g
- (A) Garlic ………… 10g
- (A) Red chili pepper ………… 2
- (A) Lemongrass（base only） ………… 1
- (A) Water ………… 30mL
- Tamarind（lump） ………… 10g
- Water（for tamarind） ………… 100mL
- Vegetable oil ………… 1-1/2 tablespoons
- (B) Chili paste ………… 15g
- (B) Star anise ………… 1
- (B) Cinnamon ………… 1/2
- (B) Lemongrass（base only） ………… 1/2
- Sugar ………… 30g
- Coconut milk ………… 50mL
- Dry fried coconuts flake ………… 25g
- Salt ………… As needed（to taste）
- 1. White fish（bone-in fillet） ………… 4 slices（about 400g）
- 2. Turmeric powder ………… 1 teaspoon
- 3. Salt ………… A dash（for coating）
- 4. Flour ………… As needed（for coating）
- 5. Rendang sauce ………… 300g
- Oil ………… As needed
- Rendang sauce
- (A) Shallots ………… 60g
- (A) Galangal ………… 20g
- (A) Garlic ………… 20g
- (A) Red chili pepper ………… 4
- (A) Lemongrass（base only） ………… 2
- (A) Water ………… 60mL
- Tamarind（lump） ………… 20g
- Water（for tamarind） ………… 200mL
- Vegetable oil ………… 3 tablespoons
- (B) Chili paste ………… 30g
- (B) Star anise ………… 2
- (B) Cinnamon ………… 1
- (B) Lemongrass（base only） ………… 1
- Sugar ………… 60g
- Coconut milk ………… 100mL
- Dry fried coconuts flake ………… 50g
- Salt ………… As needed（to taste）
How to make
- Sprinkle the turmeric powder and salt on the white fish,coat the fish with some flour,and deep-fry it in the oil.
- Place 1 in the cooking plate and pour the rendang sauce on top.
- Put the washed rice and water in the inner pot and set it in the rice cooker.
- Insert 2 in the inner pot, select the “Synchro-Cooking” menu,and press the [Start] key.
- When cooking is complete, place the dish on a serving plate.
Rendang sauce
- Chop A and place it into a mixer.
Mix the ingredients in the mixer until the texture becomes pasty. - Dissolve the tamarind in water and strain.
Remove the seeds. - Beat the base of the lemongrass（ B）.
- Heat the vegetable oil, 1 and B in a frying pan, and sauté the ingredients until fragrant without burning them.
- Add sugar and sauté more.
Add the coconut milk, dry fried coconuts flake,and 2 and simmer for a while.
Add salt to taste.
Tip
Commercially available rendang sauce may be used. For making rendang sauce, brown sugar or Gula Malaka（palm sugar） is recommended.
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