Nasi Dagang dengan Kari Ikan Tongkol dan Acar Jelatah

Braised Fish Kadazan-Dusun Style

Name: Braised Fish Kadazan-Dusun Style
Prep time: 10 s
Cook time: 35 s
Total time: 46 s
Yield: 4
Cuisine: Tempatan,Asia
Ingredients: 500 Grams Mackerel (Ikan Kembung); 2 Units Buah Bambangan (Wild Mango); 1 Tablespoon Corn Oil; 3 Cloves Garlic; 1 Unit Holland Onions; 4 Centimeters Ginger; 1 Teaspoon Turmeric Powder; 3 Grams Dried Chilli; 50 Grams Tamarind Paste; 100 Mililliters Water; 3 Units Dried Tamarind Slice; 1 Tablespoon MAGGI® CukupRasa™

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Intermediate

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46 Min

A traditional Kadazan-Dusun dish of braised fish.

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Ingredients

4 servings

Ikan Kembung

500 g

Mangga

Corn Oil

1 sudu besar

Garlic

3 ulas

Bawang Holland

Ginger

4 cm

Spices, Turmeric, Ground

1 tsp

Dried Chilli

3 g

Tamarind Paste

50 g

Water

100 ml

Asam Keping

MAGGI® CukupRasa™

1 sudu besar

Good to Know

How to pick out fresh fish? The gills should be bright red and the scales tightly attached to the body.

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Nutritional Information

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Carbohydrates

38.04 g

Energy

303.33 kcal

Fats

5.78 g

Protein

26.64 g

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Recipe Steps

46 min

5 min

25 min

1 min

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Recipe Steps

46 min

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Firstly, gut and clean the fish before washing it under running water. Set it aside.

Mackerel (Ikan Kembung)

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46 min

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Next, pour some oil in a wok and wait for it to heat up. Add in the garlic, onion, ginger, turmeric powder and dried chilli and sauté until fragrant.

Garlic

Holland Onions

Turmeric Powder

Corn Oil

Ginger

Dried Chilli

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46 min

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Then, mix the sautéed ingredients together with the tamarind pulp, tamarind pieces, MAGGI® CukupRasa™ and water along with the fish.

Tamarind Paste

Water

Dried Tamarind Slice

MAGGI® CukupRasa™

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46 min

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Proceed to lay the fish along with the mixture in a pot with the banana and turmeric leaves and the buah bambangan.

Buah Bambangan (Wild Mango)

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Cover the pot, place it on the stove and allow the fish to cook on low heat for 25 minutes.

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Pinasakan goes well with white rice and a spoonful of sambal.

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Braised Fish Kadazan-Dusun Style

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