Best Patner

search recipe

Showing posts with label Fish Recipes. Show all posts
Showing posts with label Fish Recipes. Show all posts

curry fish head ( gulai kepala ikan ) indonesian recipes

curry fish head  ( gulai kepala ikan ) indonesian recipes

curry fish head  ( gulai kepala ikan ) indonesian recipes:

1 piece (600 g) white snapper fish head
1 lemon
1 tablespoon salt
5 tablespoons cooking oil
5 pieces starfruit, cut into ½ cm
3 tamarind
3 bay leaves
2 stalks lemongrass, crushed
5 cm galangal, crushed
5 cm ginger, crushed
2 tsp salt
1L coconut milk

Seasonings, mashed:
10 grains of red onion
5 cloves of garlic
5 pieces of red chili
1 red tomatoes
3 cm turmeric
2 tbsp coriander granules
1 tsp salt


Rub the fish head with lemon and salt until blended. Store in the refrigerator for 60 minutes.

Heat oil in a griddle. Use medium heat. Saute ground spices until fragrant.

ADD starfruit, tamarind, bay leaves, lemon grass, galangal, ginger, and salt. Stir-fry until fragrant.

Add coconut milk and fish heads. Cook until the sauce looks greasy and overcooked fish.

Lift. Serve

Fish in Banana Leaves (Pepes Ikan)

Pepes is a way to process foodstuffs (usually for fish) with banana leaves to wrap the fish and its marinade. How to make are herbs and spices mashed and added basil leaves, tomatoes, and peppers dibalur / clad with carp that have been cleaned. All then wrapped in banana leaves and pinned with 2 pieces of small bamboo at each end. The bundle is then burned (dipepes) on the fire or embers from charcoal to dry.

• 1 whole fish (snapper, perch or bream), ¾ - 1 kg (1 ½ - 2 lbs)
• 1 tablespoon lime or lemon juice
• ½ teaspoon salt
• 2 banana leaf sheets, each about 25x45 cm, softened in hot water

Spice Paste:
• 1 teaspoon tamarind pulp
• 2 tablespoons warm water
• 2-3 red finger-length chilies
• 1 stalk lemongrass, thick bottom third only, outer layers discarded, inner part sliced
• 5 candlenuts or macadamia nuts, dry roasted until golden
• 1 small ripe tomato
• ½ teaspoon ground turmeric
• ½ teaspoon dried shrimp paste, toasted
• 1 teaspoon salt
• 1 tablespoon palm sugar
• Few sprigs lemon basil (kemanggi), optional

1. Clean and scale the fish, then make 2 to 3 diagonal cuts on each side. Place the fish on a plate and sprinkle both sides with lime juice and salt, rubbing it into the slits with the fingers. Set aside and allow to marinate while preparing the Spice Paste
2. To make the Spice Paste, soak the tamarind pulp in warm water for 5 minutes, then mash well, squeeze and strain to obtain tamarind juice. Grind the chilies, lemongrass and candlenuts in a spice grinder or blender until fine. Add the tomato, turmeric and shrimp paste and grind until smooth. Transfer to a bowl and stir in the tamarind juice, salt, sugar and basil leaves.
3. Place the fish on 2 large overlapping pieces of banana leaf. Smear one third of the Spice Paste over the fish, rubbing some into the cuts. Turn and smear the other side of the fish with one third of the Spice Paste, then smear the remaining paste inside the cavity of the fish. Fold up the banana leaf to enclose the fish and secure with staples or toothpicks.
4. Half fill a wok with water and bring to a boil. Put the fish on a perforated metal dish or wire rack set in the wok well above the level of the water. Cover and steam until the fish is just cooked, about 25 minutes, adding boiling water to the wok every 10 minutes.
5. Place the fish, still in its banana leaf, under a very hot grill and cook 3 to 4 minutes on each side. Serve in the banana leaf.

common snakehead curry ( gulai ikan gabus aceh/ Eungkot Paya )

Eungkot Paya is acehnese culinary heritage that until now we can easily find. It was a tasty make Eungkot Paya many digemai by residents of Aceh. Are you interested to enjoy delicious Eungkot Paya?. You do not have far to Aceh to enjoy Eungkot Paya. Because of the vast distances of course. In addition you can also try to make yourself at home Eungkot Paya. Besides can be adjusted to taste, you can also modify the typical cuisine of Aceh's Eungkot Paya.

So how? Take it easy, will share recipes archipelago Eungkot Paya recipes specifically for your typical Aceh. Pay attention and follow the advance Eungkot Paya recipes shared. After that you can modify to suit your individual taste. And this he has been waiting for Paya Recipe Eungkot most delicious typical Aceh.

common snakehead recipe/ Eungkot Paya

500 grams common snakehead
lemon juice
salt to taste
5 tablespoons toasted coconut that has been smoothed
2 sprigs of curry leaves or salam Koja, take leaves
3 pieces of orange leaves
10 eyeball sunti acid
700 ml coconut milk from a coconut

2 pieces banana heart

Ingredients for mashed:
2 tablespoons toasted coriander
1 teaspoon of turmeric powder
8 spring onions
5 cloves of garlic
10 cayenne pepper
7 curly red chili
5 red chili

Rinse fish,
sdkt coat with salt and lemon juice. let stand 15 minutes.
Enter your spices, roasted coconut, curry leaves, lime leaves, banana heart that has been in potong2, and sunti acid, stir well.
Pour coconut milk, cook over low heat until the sauce shrink and spices to infuse.

Ikan Ceng Cuan (Braised Ginger Fish)

500 g whole barracuda (can be substitued for king fish, in this case I used whole scaled and guts cod
key lime/lime/calamansi (I used calamansi) for removing the fishy smell
a small amount of salt
5 shallots (use 3 if you have the bigger size of shallot), thinly sliced
5 cloves garlic, thinly sliced
4 centimeter ginger root, scrapped and julienned
3 tablespoons kecap manis (Indonesian sweet soy sauce)
2 tablespoons tauco (fermented soy beans)
1 teaspoons ground white pepper
2 red cayenne peppers, roughly chopped
1 teaspoon raw canesugar (if you need it)
2 teaspoon salt (if you need it)
2-3 tablespoon cooking oil
200 mL water

Angle Cut of Red Cayenne Peppers

1. Rinse off your scaled and guts fish. Pat dry. Squeeze key lime/lime/calamansi over the fish. Rub a small amount of salt on fish.
2. Deep fry the fish until light brown not overly dry. Removed and drained. Lay fried fish on a piece brown paper to absorb the oil.
3. Heat up a wok at medium high. Add cooking oil. Stir fry shallot, garlic and ginger until yellowish or you can smell the aroma in the air.
4. Add tauco and kecap manis. Keep stirring and cook until kecap manis mixture is caramelizing and bubbling.
5. Add water, ground white pepper. Stir. Taste the sauce. Season with sugar and salt if you need it. Bring to a boil. Add fish and chilies.
6. Remove from heat. Plate the fish and sauce.


tofu soup ( sop tahu )

Ingredients soup:
1 tablespoon cooking oil
1 tsp sesame oil
3 cloves garlic, crushed
2 cm ginger crushed
1 liter chicken stock
salt and pepper to taste
100 g button mushrooms, sliced
2 carrots, sliced ​​according to taste
50 grams suun, soak water until soft
1 sheet of bean curd, cut into pieces, soak water

Ingredients fill:
1 piece of tofu, mashed
200 grams of mackerel fish, mashed
1 tbsp corn starch
1 egg white
salt, pepper, and sugar to taste
1 tbsp sliced ​​celery
to taste oil, for frying

Sliced ​​scallions

How to make:
Soup: heat the cooking oil with sesame oil, saute garlic until fragrant. Enter into the broth, add the ginger, salt, and pepper. Bring to a boil. Enter the mushrooms, carrots, and bean curd, cook briefly, remove from heat.
Fill: mix out, mackerel fish, sago flour, egg white, salt, pepper, and sugar, stir well, add the sliced ​​celery and stir well.
Heat oil, fry dough a teaspoon each time, until cooked, remove from heat.

prepared bowl, grammar suun, pour soup and stuffing, add the fried tofu, sprinkle with sliced ​​scallions and serve warm


milkfish balinese seasoning ( ikan bandeng bumbu bali )

this recipes from balinese indonesian,

ingredient milkfish balinese seasoning ( ikan bandeng bumbu bali ):

500 grams of milkfish (@ 250 grams)
1 whole lemon, take the water
2 tsp salt
To taste oil, for sauteing and frying

mashed :
6 red onions
4 cloves of garlic
7 pieces of curly red chili
4 large red chilies, seeded
3 cm ginger
1 tsp salt
3 tablespoons soy sauce
1 tsp sugar
150 ml of water
How to make

- Clean the milkfish, cut into three pieces.
- Sprinkle with lime juice and salt.
- milkfish Fry until golden brown, remove and drain.
saute ground spices until fragrant and cooked. Add soy sauce, sugar, salt, and water.
- Cook until the sauce thickens.
enter milkfish fry, cook briefly while stir well, remove from heat.



500 g polished Spanish mackerel fish meat

100 gr sago flour
1 tsp ginger water

1/2 tsp pepper powder

1/2 tsp Refined Sugar
1 tsp sesame oil if desired

1 tbsp Ebi disangan and soaked (for easy software)
salt to taste

How to Make:

Mix all ingredients, stirring until blended and smooth, Wraps in tofu and boiled eggs remaining rounded taste.

Steamed siomai in the steamer until cooked, add cabbage if this is rolled up and pare (can be filled with dumplings)

Peanut Sambal:

250 gr fried peanuts
3 cloves garlic fried

4 pieces of red chilli deseeded fried
1 tbsp sugar

1/2 tsp salt
Boiled water 400 ml

Limo orange soy sauce and taste.

Blend all the ingredients until finely pulverized or dibleder except soy sauce and orange limo.

Dazed catfish ( Mangut Lele )

Dazed catfish recipe is Indonesian traditional recipes. we present the recipe ingredients and spices are simple but in the dressing with a special seasoning that makes delicious taste.
Java indonesia original recipes

~ 500 grams of catfish, cleaned, ~ 1 board banana, peeled, halved, ~ 100 grams of tempeh, cut into small squares, ~ 100 grams of cabbage, sliced ​​coarse, ~ 750 ml coconut milk from ½ coconut, ~ Oil enough to fry and sauteing

~ 5 spring onions, 4 cloves garlic ~, ~ 1 cm turmeric, burned, ~ 3 pieces kemir, ~ ¼ pepper

~ 2 pieces starfruit, sliced ​​oblique, ~ 10 pieces of red chili, bay leaves ~ 2, ~ 2 cm galangal, crushed, ~ 1 teaspoon of white sugar

Catfish fry until cooked or lightly browned, remove and set aside.
Sauté the crushed spices with bay leaves, galangal, and ginger until fragrant.
Enter the coconut milk, stirring gently so as not to break the coconut milk, bring to a boil.
Enter the catfish that has been fried, banana, soybean, cabbage, and other spices and stir well. Allow to soak seasoning and sauce is reduced, remove from heat and serve.

snapper fish head curry ( Gulai Kepala Ikan Kakap )

Aceh Indonesia Original Recipes ( Fish Recipe )
Typical cuisine of Aceh this one will definitely make you addicted because this one Acehnese food uses many spices, Curried Snapper Head of Aceh. You must be curious as to the taste of the cuisine of Aceh?

Here's the recipe goulash Typical Gammon Head Aceh:

3 pieces of snapper head halved
1 orange juice, take the water
5 tablespoons of cooking oil
1 sheet turmeric leaf
2 stalks lemongrass, crushed
2 pieces of orange leaves
600 ml coconut milk from a coconut
5 pieces of red chilli, halved
5 pieces of green pepper, halved
3 pieces kandis acid

Seasoning (crushed):
10 grains of red onion
4 cloves garlic
1 teaspoon of pepper
5 grains hazelnut, toasted
1 vertebra laos
1 vertebra turmeric
1 vertebra ginger
salt to taste.

How to make:
1. Sprinkle fish with lemon juice, set aside. Saute the spices until fragrant.
2. Put turmeric leaf, lemon grass, and lime leaves. Pour the coconut milk and bring to a boil while stirring.
3. Put fish, chili, sour kandis. Stir well. Cook over low heat until cooked and sauce has thickened.

Parape Fish ( Ikan parape )

parape fish were original food from Sulawesi Indonesia.

Fish can also be baked Parape besides matured with frying technique. Here's a recipe for one serving of fish Parape. Good luck.

Ingredients Fish Parape:

Grouper, 1 tail, clean, split
Acidic water, 50 ml
Garlic, 2 cloves, minced
Soy sauce, 50 ml
Margarine, 50 grams
Cooking oil, 2 tablespoons
Subtle Seasonings:

Onion, 8 points
Cayenne pepper, 9 pieces
Red pepper, 1 piece
Sugar, 1 teaspoon
Shaved brown sugar, 1 teaspoon
Pepper, 1/2 teaspoon
Salt, to taste
How to make Fish Parape:

Marinate the fish with 25 ml of acid and salt water for 1 hour.
Mix 25 ml of soy sauce with garlic, stir. Grilled fish while spread with a mixture of soy sauce and margarine until cooked and lightly browned, remove from heat.
Heat 2 tablespoons oil, saute ground spices until fragrant. Add the remaining soy sauce and tamarind juice. Stir well. Saute until fragrant and cooked. Lift.
Place the fish in a serving plate, spread with herbs sautéed.
Dengna Serve sliced ​​tomatoes, cucumber and lemon.

yellow fish soup ( ikan kuah kuning )

yellow fish soup is typical food from Indonesia Maluku islands,
The following is how to cook a delicious fish soup yellow


2 heads (600 g) of fish barracuda, tuna fish or replace it with another
2 stalks lemongrass, crushed
2 cm ginger, thinly sliced
2 tsp sugar
2 pieces lemon
or replace the basil with basil leaves
1 liter of water
salt to taste
Oil for sauteing
Subtle Seasonings:

5 pieces of red onion
3 cloves of garlic
2-4 large pieces of red chilli
2 cm ginger
3 cm turmeric

How to Make:

Clean the fish, cut within their tastes. Sprinkle with salt and lime juice or tamarind juice. Let stand for 15 minutes.
Wash fish in cold water. Drain.
Blend all ingredients spices with mortar or blender.
Saute the spices until cooked and fragrant.
Add the sliced ​​galangal and lemongrass. Continue stir-fry briefly until slightly wilted lemongrass.
Add 1 liter of water boil.
Reduce the heat to medium position, put the fish and cook until fish change color and mature.
(If necessary briefly boiled fish in a separate pan to reduce fishy odor as I wrote above).
Add salt and sugar to taste. Enter basil leaves.
Last berries 2 tablespoons lime juice. Lift.
Serve with pepeda.

Guramee Carp ( Guramee Bakar )

grilled carp are fish dishes guramee,.
in Indonesia this fish often live in rivers,
the soft texture of the meat, and fish spines rarely makes it very popular in Indonesia.,
here's how to make grilled guramee

Ingredients Guramee Grill:
Gourami, 1 head (about 300 grams), cleaned of scales and gill
Lemon juice, 1 piece
Bay leaves, 3 pieces
Cooking oil, 2 tablespoons

Subtle Seasonings Guramee grilled:
Red pepper, 5 pieces
Cayenne pepper, 3 pieces (optional)
Pecan, 3 eggs
Kencur small size, 3 pieces
Turmeric, 2 knuckles
Salt, to taste
Sugar, to taste

How to Make Fuel Guramee grilled:
Squeeze lime on top of the fish until blended.
Heat oil, saute ground spices and bay leaves until fragrant. Angkkat.
Bake fish until half cooked while occasionally reversed. Lift.
Rub the fish with herbs saute until blended, baked again until the fish was overcooked and flavors mingle while turning occasionally. Lift and ready to serve.

Related Posts Plugin for WordPress, Blogger...


other indonesian recipes