KOMPAS.com – Get ready to make the stock of side dishes for dawn and iftar Ramadan 2025, you can make shredded spicy fish.
One shredded spicy fish recipe produces 1.3 kilograms of shredded. You can immediately eat it as a side dish or store shredded in an airtight container so that it is durable.
This dry side dish can also be used as a practical school food provision. You just need to complete it with rice and vegetables.
Also read:
Spicy fish shredded recipe
Follow the spicy fish shredded recipe from the book “Dry side dishes.“(2013) by Laras Kinanthi published by the following demedia library:
Material:
- 1 tail (1 kg) mackerel fish or cob
- 1 lime, take the water
- 1 teaspoon salt
- 1/4 grated coconut, roasted to dry
- 1 tablespoon ebi, roasted to dry
- 50 grams of brown sugar, comb
- 2 tablespoons of tamarind, dissolve in 100 ml of water, strain
- 500 ml of hot coconut milk
- 3 pieces of orange leaves, rough sliced
- 2 lemongrass stems, thin sliced sliced
- 4 tablespoons of cooking oil to saute
Puree:
- 7 curly red chili
- 7 shallots
- 5 cloves of garlic
- 1 tsp of round pepper
- 1 tablespoon coriander roasted
- 1/2 tsp Jintan Sangrai
- 3 cm galangal
- 2 tsp salt
- 1 teaspoon sugar
How to make shredded spicy fish
1. Coat the fish with lime juice and salt, then let stand 30 minutes. Wash and steam fish for 40 minutes. Lift and chill. Take fish meat, then finely chopped. Set aside.
2. Blend the grated coconut and ebi that have been roasted. Set aside.
3. Heat oil, saute ground spices, orange leaves, and lemongrass until fragrant. Add fish meat, hot coconut milk, sour water, and brown sugar. Stir and cook over low heat until almost dry.
4. Add grated coconut and roasted ebi, stir well with dry ingredients. Lift.
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