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Siomay Bandung
Steamed Fish Dumplings with Peanut Sauce
Siomay Bandung are delightful steamed fish dumplings, a popular Indonesian street food originating from Bandung. They are typically served with a rich peanut sauce and a drizzle of sweet soy sauce (kecap manis). This recipe focuses on creating tender fish dumplings encased in various wrappers like tofu and cabbage.
🧂 Ingredienser
- 400 g Firm white fish (e.g., mackerel, tilapia, or snapper), finely minced or processed into a paste(Ensure the fish is very cold for best texture.)
- 50 g Tapioca starch (or cornstarch)(Helps bind the fish paste.)
- 1 large Egg(Room temperature.)
- 2 cloves Garlic, minced
- 2 medium Shallots, finely chopped
- 1 teaspoon Salt
- 0.5 teaspoon White pepper
- 1 teaspoon Sugar
- 1 tablespoon Sesame oil
- 2-3 tablespoons Water(Ice cold water, as needed to achieve desired consistency.)
- 6 pieces Firm tofu, cut into 2-inch cubes and hollowed out
- 2 medium Potatoes, peeled and cut into 1-inch thick rounds
- 6-8 large leaves Cabbage leaves, blanched until pliable
- 2 for serving Egg, hard-boiled and sliced
- for garnish Fried shallots
- 300 ml Peanut sauce (store-bought or homemade)
- for drizzling Kecap manis (sweet soy sauce)
👨🍳 Fremgangsmåte
- 1
Prepare the Fish Paste: In a large bowl, combine the minced fish, tapioca starch, egg, minced garlic, chopped shallots, salt, white pepper, sugar, and sesame oil. Mix thoroughly with your hands until the mixture becomes sticky and elastic. Gradually add ice-cold water, a tablespoon at a time, mixing well after each addition until you achieve a smooth, cohesive paste with a slightly firm but pliable texture. It should hold its shape when scooped.
⏱️ 15 minutes - 2
Assemble the Siomay: Take a hollowed-out tofu cube and generously stuff it with the fish paste, pressing it in firmly. For the potatoes, spread a layer of fish paste evenly over one side of each potato round. For the cabbage, place a spoonful of fish paste onto the center of a blanched cabbage leaf and fold the leaf to enclose the filling, creating a neat parcel. Ensure all fillings are well-packed.
⏱️ 15 minutes - 3
Steam the Siomay: Arrange the stuffed tofu, potato-topped potatoes, and cabbage parcels in a single layer in a steamer basket. Ensure they are not overcrowded to allow for even cooking. Steam over high heat for approximately 15-20 minutes, or until the fish paste is firm, opaque, and cooked through. The potatoes should be tender when pierced with a fork.
⏱️ 20 minutes - 4
Serve: Carefully remove the steamed siomay from the steamer. Arrange a selection of siomay (tofu, potato, cabbage) on a serving plate. Garnish with slices of hard-boiled egg and a sprinkle of fried shallots. Drizzle generously with warm peanut sauce and a touch of kecap manis just before serving.
⏱️ 5 minutes
💡 Profesjonelle tips
- ✓For the best texture, use very cold fish and ice-cold water when making the paste.
- ✓Don't overmix the fish paste after adding water, as it can become tough.
- ✓Ensure cabbage leaves are blanched until pliable but not mushy.
- ✓The peanut sauce is a crucial element; a good quality sauce elevates the dish.
- ✓Serve immediately for the best taste and texture.
✨ Vri-ideer
Inspirasjon til din egen versjon av denne oppskriften
- Add finely chopped vegetables like jicama or water chestnuts to the fish paste for added texture.
- Include other steamed items like fish balls, hard-boiled eggs, or bitter melon slices on the serving platter.
- For a spicier kick, add chili paste to the fish mixture or serve with sambal.