Ingredients
Main ingredients:
4 x 200 grams Alaska Sockeye Salmon Filets
1 Lime, juiced
2 teaspoon Salt
“Pecak” Betawi Chili Sauce:
8 Shallots
4 Garlic
6 Red Hot Chilies
10 Curly Red Chilies
2 cm Ginger
1 cm Lesser galangal
1 Temu Kunci/Fingerroot
3 Candlenuts
1 Lemongrass
2 Lime leaves
1 Green tomato, sliced
2 tablespoon Tamarind
1/2 teaspoon Sugar
1 teaspoon Salt
1 Lime
A bit of cooking oil
“Asinan” Pickled Vegetables with Peanut Dressing:
100 grams Small Bean Sprouts
200 grams White Cabbages, shredded
150 grams Carrots, julienned
60 grams Pickled Cabbages/Sawi Asin, julienned
100 grams Pineapples, julienned
7 Long Red Chilies, remove seeds and julienne
400 ml Water
80 grams Fried Peanuts
1 teaspoon Dried Shrimp (optional)
250-300 grams Sugar
4 teaspoon Salt
5 tablespoon White Vinegar (or to taste)
Garnish:
1 Fried Tofu, diced
6-8 Noodle Crackers
1/2 cup Fried Peanuts, whole or chopped
Iceberg lettuce
Red chilies, julienned
Directions
- Season Alaska sockeye salmon with salt and pepper, then pan sear with olive oil for 6-7 minutes until cooked through, and set aside.
- Make “Pecak” Betawi chili sauce by blending shallots, garlic, red hot chilies, curly red chilies, ginger, lesser galangal, temu kunci/fingerroot, and candlenut into a paste.
- Cook the paste with cooking oil until aromatic, then add lemongrass, lime leaves, green tomato, and tamarind, then season with salt and sugar and cook until fragrant. Add lime juice as a final touch, then set aside.
- Prepare Asinan vegetables: chop small bean sprouts, shred white cabbages, julienne carrots, pickled cabbages/sawi asin, pineapples, and 2 long red chilies, then keep everything in ice water in the refrigerator.
- Make the dressing by cooking 5 long red chilies, fried peanuts, sugar, salt, and dried shrimp with 200 ml of water. Let it boil until the chilies are soft, and blend everything together into a semi thick consistency (you may add more water to thin the sauce). Add vinegar to give a sweet, sour and spicy balance, then let it cool.
- Combine the vegetables with the peanut dressing, then plate with the pan seared Alaska sockeye salmon and Pecak sauce. Garnish with noodle crackers, fried peanuts, iceberg lettuce and red chilies, then serve.