Bowl of Indonesian Fish Stew
(click to enlarge)

Indonesian Fish Stew


Indonesia, Manado   -   Smor Ikang
Makes:
Effort:
Sched:
DoAhead:  		 3-1/4 #
***
30 min
Most		 An excellent fish stew, flavorful and substantial. It can be for Table Service or Buffet depending on the noodles used.

1-1/2
14
1
-------
3
3
1-1/2
2
-------
3
3
1/2
1/4
-------
2-1/2
1-1/2
2
6
-------
ar
ar
ar
-------
ar
#
oz
#
---
oz
cl
in

---


t
t
---
T
c
T
oz
---



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Fish fillets (1)  
Potatoes (2)
Tomatoes, ripe
-- Paste
Shallots
Garlic
Ginger root
Chili Red (3)
-- Seasonings
Mace Blades
Cloves
Salt
Pepper
-------------
Oil
Stock, Fish (4)
Kecap Manis (5)  
Noodles (8)
-- Toppings
Cucumber (6)
Cilantro Sprigs
Sambal Oelek (7)
-- Serve With
Lime Wedges
Do Ahead   -   (1 hr -or- 2 minutes)
  1. Prepare Fish Stock
Prep   -   (1 hr)
  1. Cut FISH into bite size pieces for Buffet. They can be larger for Table Service but must fit into the bowls.
  2. Peel POTATOES and cut into about 3/4 inch chunks. Place in a sauce pan well covered in water. Bring to a boil and simmer until Potatoes are just cooked tender. Drain.
  3. Scald TOMATOES one minute in boiling water. Quench in cold water and peel. Chop fine.
  4. Make PASTE: Chop all Paste Items fine. Mix and blend into a paste with a mortar and pestle, food processor, or whatever you have.
  5. Crush MACE and mix all Seasoning items.
  6. Prepare Noodles per notes.
  7. Slice Cucumber diagonally fairly thick. Cut Cilantro Sprigs medium.
Run   -   (25 min)
  1. In a Wok or Sauté Pan (3 qt), heat OIL moderately hot. Stir in Paste and fry stirring until Shallots are golden.
  2. Stir in Stock, Tomatoes, and Seasonings mix. Bring to a boil and simmer for about 10 minutes.
  3. Stir in Kecap Manis, then Fish. Bring to a simmer about 3 minutes.
  4. Stir in cooked Potatoes and bring back to a simmer until fish is cooked through, 3 to 5 minutes.
  5. Serving:   For Buffet, stir in Bean Threads. Set Toppings out to be added by guests (no they won't follow your instructions). For Table Service, portion Noodles into individual bowls and pour soup over, then add Toppings. Serve hot.
NOTES:

  1. Fish:

      Any light color fish that holds together well for wet cooking can be used. Just for me Tilapia works fine, and for guests I use Golden Pompano or Amberjack.

  2. Potatoes:

      I prefer Red Potatoes, which cook tender quickly, though White Rose or similar can also be used. Red Potatoes may differ in other countries. For details see our Potatoes page.

  3. Chili:

      Around here we all use Fresnos, but Holland Red or similar will work fine. For details see our Asian Chilis page.

  4. Fish Stock:

      For details see our Making Fish Stock  -or-  to fake it up use 1/2 teaspoon Thai or Vietnamese Fish Sauce with 1-1/2 cups of Water. Use less salt if using this option.

  5. Kecap Manis:

      [Sweet Soy Sauce]   Heinz ABC brand is commonly available in Philippine and other Asian markets, though I prefer Bango brand. Both are made in Indonesia. It can be faked up by mixing 3/4 Blackstrap Molasses and 1/4 Soy Sauce.

  6. Cucumbers:

      If at all possible, use Persian or some other thin Cucumber that need not be peeled or seeded.

  7. Sambal Oelek:

      This is the standard Indonesian Hot Sauce. The easily available Huy Fong is fine, or use some other hot sauce. It up to the individual how much to stir in.

  8. Noodles:

      Weight is dry. Several ways to go:
  9. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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