Papeda with Spicy Grilled Fish

Ingredients

• 500g (2 cups) sago starch 500g (2 cups) sago starch
• 1.5 liters (6 cups) water 1.5 liters (6 cups) water
• 500g (1 lb) fish fillets (such as snapper or barramundi) 500g (1 lb) fish fillets (such as snapper or barramundi)
• 2 tablespoons lime juice 2 tablespoons lime juice
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 tablespoon sweet soy sauce 1 tablespoon sweet soy sauce
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ginger paste 1 teaspoon ginger paste
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon chili powder 1 teaspoon chili powder
• Salt to taste Salt to taste
• Fresh vegetables (such as cucumber and tomato) for serving Fresh vegetables (such as cucumber and tomato) for serving
• Sambal (Indonesian chili sauce) for serving Sambal (Indonesian chili sauce) for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 8g, 2g
• Carbohydrates (total, sugars): 60g, 2g
• Protein: 15g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   In a large pot, bring the water to a boil. Gradually add the sago starch while stirring continuously to prevent lumps from forming. Cook over medium heat for about 30 minutes, stirring occasionally, until the mixture thickens and becomes translucent.
2. 2.
   Remove the pot from heat and let the papeda cool slightly. Using a wooden spoon, beat the papeda vigorously for a few minutes to achieve a smooth and elastic texture. Set aside.
3. 3.
   In a bowl, combine the lime juice, soy sauce, fish sauce, sweet soy sauce, minced garlic, ginger paste, turmeric powder, chili powder, and salt. Mix well to create a marinade.
4. 4.
   Place the fish fillets in a shallow dish and pour the marinade over them. Ensure that the fish is evenly coated. Let it marinate for at least 30 minutes to allow the flavors to infuse.
5. 5.
   Preheat the grill to medium-high heat. Grill the fish fillets for about 4-5 minutes on each side, or until they are cooked through and have a slightly charred appearance.
6. 6.
   Serve the grilled fish on a bed of papeda. Garnish with fresh vegetables and serve with sambal on the side.

Treat your ingredients with care...

• Sago starch — Gradually add the sago starch to the boiling water while stirring continuously to prevent lumps from forming. This will ensure a smooth and gelatinous texture for the papeda.

Tips & Tricks

• If you prefer a spicier flavor, you can increase the amount of chili powder in the marinade.
• For a smoky flavor, you can grill the fish over charcoal instead of using a gas grill.
• Serve the papeda and grilled fish with a side of steamed rice for a more substantial meal.
• Experiment with different types of fish to find your favorite combination of flavors.
• If you don't have access to sago starch, you can substitute it with tapioca starch.

Serving advice

Serve the Papeda with Spicy Grilled Fish hot, allowing the flavors to meld together. Accompany it with a side of fresh vegetables and sambal for an authentic Indonesian experience.

Presentation advice

Present the dish by placing a generous portion of papeda on a plate, topped with a grilled fish fillet. Garnish with fresh vegetables and drizzle sambal over the fish for an appetizing and vibrant presentation.