Siomay: Bandung Fish Dumpling
Steamed fish dumplings served with peanut sauce and a variety of steamed vegetables. A healthier cousin of batagor, beloved across Bandung.
📑 In This Guide
💡 Did You Know?
This authentic recipe has been passed down through generations, preserving the rich flavors of Indonesian cuisine.
🛒 Ingredients
- Fish paste: 400 g fish fillets, 100 g tapioca starch, 2 garlic cloves, salt, pepper
- Wonton wrappers
- Firm tofu
- Cabbage leaves
- Potatoes, sliced
- Bitter melon, sliced
- Peanut sauce: 150 g peanuts, chilies, garlic, sweet soy sauce, lime juice, water
👨🍳 Instructions
- Blend fish into a smooth paste. Mix with tapioca starch, garlic, salt, and pepper.
- Place fish paste in wonton wrappers and various vegetables.
- Steam for 15-20 minutes until cooked through.
- Mato peanut sauce: grind peanuts with chilies and garlic.
- Add sweet soy sauce, lime juice, and water.
- Serve steamed siomay with peanut sauce.
❓Frequently Asked Questions
What is Siomay: Bandung Fish Dumpling?
Steamed fish dumplings served with peanut sauce and a variety of steamed vegetables. A healthier cousin of batagor, beloved across Bandung.
Where does Siomay: Bandung Fish Dumpling come from?
Siomay: Bandung Fish Dumpling originates from Indonesia. It is a beloved traditional dish that has been passed down through generations of Indonesian cooks.
Is Siomay: Bandung Fish Dumpling difficult to make?
Siomay: Bandung Fish Dumpling requires moderate cooking skills. While the steps are clear, some techniques need practice.
How can I adjust the spiciness of Siomay: Bandung Fish Dumpling?
The spiciness can be easily adjusted by modifying the amount of chili peppers. For milder versions, reduce or omit the bird's eye chilies (cabe rawit).
How do I store leftover Siomay: Bandung Fish Dumpling?
Store leftover Siomay: Bandung Fish Dumpling in an airtight container in the refrigerator for up to 4-5 days. The flavors actually improve overnight as the spices continue to meld.
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Recipe researched by the NusantaraEats Editorial Team
This recipe has been carefully researched, tested, and documented to preserve authentic Indonesian culinary traditions. Sources include traditional cookbooks, regional culinary experts, and cultural heritage references from Indonesia.