Siomay
siomai
Southeast Asian adaptations of shumai. Indonesian siomay often uses fish and is served with peanut sauce and vegetables.
About this dish
Southeast Asian adaptations of shumai. Indonesian siomay often uses fish and is served with peanut sauce and vegetables. The recipe here chooses one named variation from that wider tradition; household fillings, shapes and serving styles may differ.
Recipe
Bandung fish siomay with peanut sauce
Dumplings
- 350 g skinless boneless mackerel
- 150 g ground chicken
- 200 g tapioca starch
- 1 egg
- 2 shallots, minced
- 2 garlic cloves, minced
- 1 tsp grated ginger
- 1 tbsp oil
- 1 tsp salt
- 1 tsp sugar
- 1/2 tsp white pepper
- 1 tsp sesame oil
Sauce
- 120 g roasted peanuts
- 1 garlic clove
- 1 red chili
- 250 ml water
- 20 g palm sugar
- 1 tbsp sweet soy sauce (kecap manis)
- 1 tbsp lime juice
- 1/4 tsp salt
- 1
Sauté shallots and garlic in oil; cool. Process cold fish and chicken into a paste. Mix with cooked aromatics, ginger, egg, starch and dumpling seasonings. Cool cooked aromatics before adding to cold fish. Process briefly, scrape the bowl and keep mixture chilled.
- 2
With oiled hands, form 24 balls. Steam on an oiled lining 25-30 minutes, until chicken reaches 74°C/165°F. Use lightly oiled hands, equal balls and gaps; time from steady steam and check a middle ball's poultry temperature.
- 3
Sauce: 120 g roasted peanuts; 1 garlic clove; 1 red chili; plus the remaining ingredients listed for this component. Blend peanuts, sauce garlic, chili and water. Simmer with palm sugar and salt 8 minutes, then stir in sweet soy and lime juice. Serve over dumplings. Simmer sauce gently while scraping base so peanuts do not scorch. It should pour slowly; add lime at the end and spoon on at serving.
Note
This is an unwrapped fish-and-chicken version. Keep the paste cold and check fish carefully for bones. Peanut sauce is part of the dish.