Gurih dan Empuk | Dimsum Ikan Tengiri

Summary

In this video, Aisyah Twins demonstrates how to make savory fish dim sum using tenggiri (mackerel). The recipe begins with blending garlic, fried onions, spices, and mackerel with egg and seasonings. The mixture is combined with tapioca and wheat flour, and topped with shredded vegetables before being steamed. A simple sambal sauce made with garlic, chili, and seasonings adds a zesty kick. After steaming, the dim sum is served with the tangy sauce, offering a delicious and satisfying bite. Watch the video for step-by-step instructions to recreate this dish.

Takeaways

• 😀 The recipe is for making mackerel (tenggiri) fish dimsum.
• 😀 The ingredients for the filling include garlic, fried shallots, fried garlic, pepper, flavor enhancer, salt, egg, sesame oil, soy sauce, and minced mackerel.
• 😀 100 ml of ice water is added to the filling mixture to achieve the right consistency.
• 😀 Tapioca flour (125g) and all-purpose flour (25g) are mixed into the filling for texture.
• 😀 Grated chayote (labu siam) is added to the filling mixture for extra crunch and moisture.
• 😀 The dimsum wrappers used in this recipe have an 8 cm diameter.
• 😀 The filling is shaped into small portions and topped with grated carrot before being placed in a kuih talam mold for steaming.
• 😀 The dimsum is steamed for 20 minutes or until fully cooked over medium heat.
• 😀 A spicy dipping sauce is made with garlic, chilies, mushroom seasoning, sugar, sambal sauce, vinegar, and cornstarch to thicken.
• 😀 After steaming, the dimsum is served with the spicy dipping sauce for extra flavor.
• 😀 The dimsum is described as having a tender texture with savory mackerel and a perfect balance of heat and tang from the dipping sauce.

Q & A

What is the main ingredient used in the fish dimsum recipe?

The main ingredient used in the fish dimsum recipe is mackerel (ikan tenggiri), which is finely chopped and blended into the mixture.

What are the key seasonings and flavor enhancers in the fish dimsum mixture?

The key seasonings in the fish dimsum mixture are garlic, fried shallots, fried garlic, ground pepper, flavor enhancer (seasoning), salt, sesame oil, and soy sauce.

How do you prepare the filling for the fish dimsum?

The filling is prepared by blending garlic, fried shallots, fried garlic, pepper, flavor enhancer, salt, an egg, sesame oil, and soy sauce, then adding the finely chopped mackerel. Ice water is added to achieve the desired consistency.

What types of flour are used in the fish dimsum dough?

The dough for the fish dimsum uses a combination of tapioca flour (125g) and wheat flour (25g).

How is chayote (labu siam) used in the fish dimsum?

Chayote (labu siam) is shredded and added to the fish mixture (150g) to provide texture and enhance the flavor of the dimsum.

What is the purpose of using a talam mold in the preparation?

The talam mold is used to shape the fish dimsum and prevent them from losing their form while they are steamed.

How long should the fish dimsum be steamed?

The fish dimsum should be steamed for about 20 minutes, or until fully cooked through.

What ingredients are needed to make the sambal sauce?

The sambal sauce is made from garlic, small red chilies, a large chili, mushroom stock, sugar, water, sambal sauce, vinegar, and cornstarch.

How do you prepare the sambal sauce?

The sambal sauce is prepared by blending garlic and chilies into a paste, then sautéing it with mushroom stock and sugar. Water, sambal sauce, vinegar, and cornstarch are then added and cooked until the sauce thickens.

What makes the combination of fish dimsum and sambal sauce special?

The fish dimsum has a savory and tender texture, and when paired with the spicy and slightly sweet sambal sauce, it creates a perfect balance of flavors.