Adapted from ‘smor ikang’, an Indonesian style fish stew, this dish is a hearty and comforting one. A one pot meal with succulent barramundi cubes in a flavourful broth and rice noodles to accompany.
There is so much ‘noise’ in our lives these days.
An avalanche of incessant chatter that creeps into our everyday lives in the form of social media, Whatsapp groups, gimmicky news channels and tabloids. And it requires a conscious effort to stay amidst all this noise, yet be able to hear your ‘voice’ loud and clear!
My life revolves around the digital world and social media is one of the most effective tools I use on a daily basis for work. So it requires all the more effort to stay quiet, yet make sure my work gets seen and heard without adding to the noise.
I have no tips and strategies because I struggle with it too. And the only way I steer clear is by using the digital medium responsibly. Consume only what is relevant and speak only when I really have something to say. Not when others think I must speak…..
And of course, mute and log out are my favourite buttons.
On that note, let’s get to today’s recipe – a warm, comforting bowl of Indonesian style spicy braised fish stew.
The key spice in this Indonesian style fish stew is mace, which lends a pungent yet sweet flavour that pairs well with the fish. You may also add a mix of seafood like squid, prawns etc….
The cooking time is considerably less as it is a seafood stew unlike the meat ones which take a fair bit of time. This Indonesian style fish stew almost feels like an Asian noodle soup and makes a great one pot meal for the whole family. Its light yet so flavourful…a huge pot of this on a cold, wintry night would be just amazing.
Indonesian style Fish Stew
- 3 barramundi fillets; cut into cubes
- 2 medium potatoes; cut into small cubes
- 5-6 Asian shallots/small onion; finely chopped
- 3 large garlic cloves; grated
- 1 inch ginger; grated
- 2 long red chillies less heat variety; finely chopped
- 2-3 tbsp vegetable oil
- 300 ml fish stock/water
- 3 medium ripe tomatoes; finely chopped
- 3 mace blades; crushed
- 3 cloves
- 2 -3 tbsp kecap manis sweet soy sauce
- 1 tsp chilli flakes optional
- Salt to season
- 200 gms rice noodles; cooked as per packet instructions
- 1 cucumber; sliced
- Coriander sprigs to serve
- Lemon wedges; to serve
- 1 long red chilli; finely sliced to serve
- Cook the potatoes in salted boiling water till ¾ ths done; drain and keep aside.
- In a food processer/grinder, blend the shallots, garlic, ginger and chillies to a paste like consistency.
- In a large pan, heat oil and add the ground paste. Sauté on low heat till golden and fragrant; take care not to burn.
- Add the mace, cloves and tomatoes; sauté till the tomatoes are softened and mushy.
- Then add the stock and bring to boil; lower heat and simmer for about 10 minutes.
- Next add the kecap manis and the fish cubes and cook for 2-3 minutes over medium heat. Season with salt if necessary.
- Then add the potatoes and cook till done on medium heat (add more water if the stew appears thick).
- Cook the rice noodles as per packet instructions; drain and keep aside.
- To serve, divide the fish stew into bowls. Add the noodles, sliced cucumber, coriander, lemon and chillies.
- Enjoy hot.