Dori Asam Manis (Sweet Sour Fish)
Today, we're embarking on a culinary escapade that promises to tickle your taste buds and turn your ordinary kitchen into a flavor fiesta. Imagine a dish that's not just a recipe but a flavorful journey—a dance of sweet and sour notes that will make your taste buds groove. Yes, we're talking about the one and only Dori Asam Manis, a dish so delightful it might just become your kitchen's greatest hit!
So, why the buzz around this sweet and sour fish extravaganza, you ask? Well, picture this: tender Dory fish fillets, soaking up zesty lime, getting cozy with a sprinkle of salt and pepper—oh, it's a flavor party before the real fun even begins! And let's not forget the crunchy coating that's about to make your fish so crispy, it'll rival your favorite late-night snack. But here's the twist – it's not just any coating. It's a tag team of wet and dry coatings, ensuring your fish is dressed to impress.
But hold on, we're not done. Enter the saucy superstar – a medley of chili sauce, tomato sauce, a hint of oyster magic, and a dash of sweetness. It's like your taste buds are about to embark on a rollercoaster of sensations—sweet, sour, and a hint of spice, all in one glorious bite.
So, roll up your sleeves, tie on that apron (or not, we're not judging), and get ready to be the maestro of your kitchen. Dori Asam Manis is not just a dish; it's a culinary symphony, and you, my friend, are about to conduct the tastiest orchestra of your life. Get ready for a cooking adventure that's as fun as it is delicious! Let's dive into the kitchen and make some magic happen.
You may want to explore other indonesian dish:
A dish that's not just a meal but a sensory experience, a symphony of flavors that will have you singing its praises long after the final bite. So, grab your fork, clear your schedule, and get ready for a culinary encore like no other.
- 250 gr dory fish fillet
- 1 lime
- 1/2 tsp salt
- 1/2 tsp pepper
- Oil for frying
- 1/2 cup all purpose flour
- 3 tbsp cornstarch
- a dash of pepper
- 1 tbsp mushroom bouillon
- Enough water
- 1/2 cup all purpose flour
- 3 tbsp cornstarch
- a dash of pepper
- 1 tbsp mushroom bouillon
- 3 tbsp chili sauce
- 4 tbsp tomato sauce
- 1/2 tsp oyster sauce
- 1 cucumber
- 1/2 onion
- 1 tbsp lime
- 1 tsp sugar
- a dash of salt
- oil for stir fry
- water
- 1 tbsp cornstarch solution
Cut the Dory fish into bite-sized pieces. Coat the fish with lime, salt, and pepper. Allow it to marinate for enhanced flavor.
Create the Wet Coating: Mix all-purpose flour, cornstarch, pepper, and mushroom bouillon. Gradually add water until a thick consistency is achieved. Set aside.
Craft the Dry Coating: Mix all-purpose flour, cornstarch, pepper, and mushroom bouillon. Stir well.
Coat the marinated fish in the wet flour mixture, then cover it with the dry flour mixture.
Heat oil and fry the fish until golden brown, ensuring a crispy texture.
Prepare the Sauce: In a separate pan, stir-fry cucumber and onion in oil. Add chili sauce, tomato sauce, oyster sauce, lime, sugar, and salt. Adjust the consistency with water and thicken with the cornstarch solution.
Servings 2
- Amount Per Serving
- Calories 775kcal
- % Daily Value *
- Total Fat 27.1g42%
- Saturated Fat 1.8g9%
- Sodium 2769.99mg116%
- Potassium 449mg13%
- Total Carbohydrate 105g35%
- Dietary Fiber 4.79g20%
- Sugars 14.5g
- Protein 28.1g57%
- Calcium 56 mg
- Iron 4 mg
* The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
- Achieve the ideal balance between wet and dry coatings. The wet coating ensures the dry coating adheres well, resulting in a crispy and flavorful exterior.
- Allow the fish to marinate with lime, salt, and pepper for a sufficient amount of time. This not only imparts flavor but also helps tenderize the fish.
- Maintain the right oil temperature while frying. Too hot, and the coating may burn before the fish is cooked; too cold, and the fish won't be crispy. Aim for a golden brown finish.