WHAT IS RENDANG?
Rendang is an Indonesian stewed meat recipe composed of a blend of spices, typically slow cooked until the liquid portion evaporates, leaving a thick aggressively flavored gravy. And while this recipe hails from Indonesia, it is wildly popular in Malaysia and Singapore as well.
A combination of lemongrass, garlic, shallots, ginger and chilis (among other spices) form rendang’s trademark flavor. And while beef rendang is probably the most popular variation, it’s common to use chicken, duck, fish or even jackfruit.
Well, we’re huge fans of stewed fish. And we think once you see how easy it is to make this spicy Indonesian recipe, you’ll be all for it too!
HOW TO MAKE THIS INDONESIAN RECIPE IN A RICE COOKER
When considering how to make this spicy fish filet with rendang sauce recipe, you may not immediately think of your rice cooker.
Well, we’re here to change all that. Because, aside from making perfect rice, your Tiger multi-functional rice cooker is a capable powerhouse of a kitchen appliance.
Aside from the many on-board cooking presets, much of that versatility stems from the tacook cooking plate that allows you to steam rice AND a composed dish at the same time. Talk about a time saver!
So, whether you’re making these savory Cajun turkey meatballs, this flavor forward beef satay or this hearty Japanese gyudon recipe – your Tiger multicooker helps you simplify at dinnertime, while keeping it 100 in the flavor department.
Therefore, to make this stewed fish recipe, simply place your rinsed rice and water into the inner pot. Then load your lightly spiced fried fish into the tacook cooking plate and top with your rendang sauce. When you select the Synchro-Cooking setting, your rice and spicy fish will cook to perfection. Trust us: it’s absolutely delicious!
Indonesian Style Stewed Spicy Fish
With the assertive flavors of rendang, you’re going to love this Indonesian inspired spicy fish recipe!
- Chop the ingredients for Rendang sauce and place into a mixer. Mix until the texture becomes pasty.
- Dissolve the tamarind in water and strain. Remove the seeds.
- Beat the base of the lemongrass.
- Pour vegetable oil in a heated frying pan and insert rendang paste, chili paste, star anise, cinnamon and lemongrass. Sauté the ingredients until fragrant without burning.
- Add sugar and sauté more. Add the coconut milk, dry fried coconuts flake, and tamarind. Simmer for a while. Add salt to taste.
- Sprinkle turmeric powder and salt on the white fish. Coat the fish with some flour and deep fry in oil.
- Place the fish in the tacook cooking plate and pour the rendang sauce on top.
- Put the washed rice and water in the inner pot and place it in the rice cooker.
- Set the cooking plate in the inner pot. Select the [Synchro-Cooking] menu and press the [Start] key
- When cooking is complete, place the dish on a serving plate.
Ingredients below are for a 5.5-cup cooker.
- 2 slices White fish (bone-in fillet)
- ½ tsp Turmeric powder
- A pinch Salt (for coating)
- Flour as needed (for coating)
- 1 cup Rendang sauce
- Oil as needed
- 2 Shallots
- 2-inch Galangal
- 2 Garlic cloves
- 2 Red chili pepper
- 1 Lemongrass (base only)
- 2 tbsp Water
- ½ Tamarind pulp
- 2/5 cup Water (for tamarind)
- 1 ½ tbsp Vegetable oil
- 1 tbsp Chili paste
- 1 Star anise
- ½ Cinnamon
- ½ Lemongrass (base only)
- 2 tbsp Sugar
- ¼ cup Coconut milk
- 2 ½ tbsp Dry fried coconuts flake
- Salt as needed (for flavor)