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Resep Ang Sio Hie Bien ( Ikan Asam Manis )


Ang Sio Hie Bien ( Ikan Asam Manis )

Met Siang 🤗 Saya bikin menu chinefood klasik yang sudah sangat populer di Indonesia, yaitu Ikan Asam Manis (Ang Sio Hie Bien). Menu model begini kalo beli di rumah makan ataupun resto mahal. Padahal bikinnya gampang. Ikannya bisa pake ikan air tawar macam gurami atau ikan air laut seperti ikan kakap merah/putih/hitam. Ada kepercayaan kalo menyantap Ang Sio Hie Bien, ikannya jangan dibolak-balik. Kalo mau ambil dagingnya yg di bawah, buang dulu tulangnya yg diatas, baru ambil ikannya. Mengapa? Karena jaman dulu di daratan Tiongkok, yg sering makan ikan adalah nelayan. Maksudnya supaya perahunya jangan sampe terbalik pada saat melaut.. 😅

Oleh @dapoersikoko ( IG )

Bahan:

  • 1 ekor (800 gr) ikan gurami utuh, buang sisik & jerohannya
  • 1 sdm air jeruk nipis
  • 1 sdt garam
  • 4 sdm tepung sagu
  • 1 sdm tepung maizena
  • Air secukupnya

Bahan Saus Asam Manis:

  • 50 gr wortel, iris korek api
  • 50 gr kacang polong
  • 5 sdm saus tomat
  • 3 btr bawang putih, memarkan
  • 1 bh cabe merah, buang bijinya, iris tipis
  • 1/2 sdt merica bubuk
  • 1 cm jahe, memarkan
  • 1/4 sdt garam
  • 1 sdt gula pasir
  • 1/2 sdt cuka
  • 3 sdm minyak utk menumis
  • 1 sdm tepung maizena, beri air secukupnya utk mengentalkan
  • 250 ml air

Cara Membuat:

  1. Sayat ikan di kedua sisinya, seperti membuat filet, lalu potong dadu. Kepala, tulang dan siripnya jangan dibuang, ikut digoreng. Lumuri semua bagian ikan dgn garam dan air jeruk nipis, biarkan 5 menit.
  2. Campur tepung sagu dan tepung maizena, beri sejumput garam dan air secukupnya sampai didapat kekentalan yg pas, lalu celupkan semua bagian ikan, goreng dalam minyak panas sampai matang. Angkat. Sisihkan.
  3. Tumis bawang putih, jahe sampai harum, masukkan wortel, cabe merah, aduk sampai layu, masukkan air, didihkan, masukkan semua sisa bahan, tuangi larutan maizena, didihkan kembali sampai mengental, angkat.
  4. Penyajian: Tata ikan di atas piring, siram dgn saus pada saat hendak disantap.

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