200°C · 15-30 minAllergens
Schaaldieren
Noten
Sulfiet
VisAtjar ikan kuning
This Indonesian fish dish is delightfully spicy, fresh in flavour, and packed with crunchy vegetables. We first marinate the white pollock fillet in a spicy marinade and then briefly bake it in the oven. Carrots, cucumber, and bell pepper are sliced into long strips and stir-fried with crispy bean sprouts over high heat, accompanied by a sweet and sour coconut sauce filled with fresh spices such as ginger, lemongrass, and yellow from fresh turmeric. Served with lightly yellow whole grain rice. Selamat makan!
Atjar ikan kuning
Fresh black pollock fillet, cucumber, red bell pepper, carrot, white onion, bean sprouts, garlic, fresh lemongrass (sereh), turmeric, ginger and bay leaf, lime leaf, cumin seeds, shrimp paste (trassi), candlenut, basmati rice, brown rice, sambal badjak, tomato purée, coconut milk, coconut cream (santen), palm sugar, sugar, white vinegar, pepper and salt, sunflower oil.
Allergens: noten, schaaldieren, sulfiet, vis.
Microwave
Ensure the fish is placed beneath the vegetables (to prevent drying out during reheating), heat the fish with vegetables and the rice covered with cling film for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons).
Oven — 200°C, 15-30 minMarleen's choice
Ensure the fish is placed beneath the vegetables (to prevent drying out during reheating), heat the fish with vegetables and the rice both covered with aluminium foil or an oven-safe dish for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Disposable containers cannot be used in the oven, transfer to an oven dish.