Pinarasakan is one of those Kadazandusun dishes that is handy to have in your back pocket. All you really need is the freshest small, oily fish, and the rest of the dish comes together in a snap with staple pantry produce. Pison’s version takes advantage of bambangan (wild mango) season as the fruit adds a distinct sweet-sour tang to the dish.
Pinarasakan sada bambangan (Braised fish with wild mango)
by Pison JaujipPinarasakan is one of those Kadazandusun dishes that is handy to have in your back pocket. All you really need is the freshest small, oily fish, and the rest of the dish comes together in a snap with staple pantry produce. Pison’s version takes advantage of bambangan (wild mango) season as the fruit adds a distinct sweet-sour tang to the dish.
Servings: 4
Prep time: Quick
Servings: 4
Prep time: Quick
Ingredients
2 shallots, peeled and thinly sliced
2 cloves garlic, peeled and minced
2″ ginger, peeled and julienned
2″ fresh turmeric, peeled and julienned
5 pieces asam keping
6 cili padi
1 medium-sized bambangan (wild mango), peeled and sliced (seed removed)
8 small mackerel fish, gutted and cleaned
1 tsp salt
1 tsp MSG
Directions
- In a medium-sized claypot or regular cooking pot, place the shallots, garlic, ginger, fresh turmeric, asam keping, and cili padi.
- Arrange half of the bambangan slices across the aromatics. Place the fish over the bambangan slices in a single layer, then arrange the remaining half of the bambangan slices on top.
- Sprinkle the salt and MSG over the contents of the pot, then pour in enough water to submerge the ingredients halfway.
- Place the pot and all its contents on the stove and turn on the flame to medium. Cover the pot and let the ingredients cook for about 15 minutes.
- Uncover the pot and taste the broth. Adjust the salt and MSG if necessary. Turn the heat down to low, and partially cover the pot. Let the ingredients cook for another 15 minutes for the flavours to meld.
- Serve with hot white rice.
Tips
- Any small, oily fish will work for this recipe such as mackerel, kembung, selar kuning, or sardines.
- Pinarasakan dishes are usually cooked until the gravy dries out, but few will begrudge you for leaving lots of gravy in the pot to drench your rice with.
- Bambangan is easily available on Shopee.
Ingredients
2 shallots, peeled and thinly sliced
2 cloves garlic, peeled and minced
2″ ginger, peeled and julienned
2″ fresh turmeric, peeled and julienned
5 pieces asam keping
6 cili padi
1 medium-sized bambangan (wild mango), peeled and sliced (seed removed)
8 small mackerel fish, gutted and cleaned
1 tsp salt
1 tsp MSG
Directions
- In a medium-sized claypot or regular cooking pot, place the shallots, garlic, ginger, fresh turmeric, asam keping, and cili padi.
- Arrange half of the bambangan slices across the aromatics. Place the fish over the bambangan slices in a single layer, then arrange the remaining half of the bambangan slices on top.
- Sprinkle the salt and MSG over the contents of the pot, then pour in enough water to submerge the ingredients halfway.
- Place the pot and all its contents on the stove and turn on the flame to medium. Cover the pot and let the ingredients cook for about 15 minutes.
- Uncover the pot and taste the broth. Adjust the salt and MSG if necessary. Turn the heat down to low, and partially cover the pot. Let the ingredients cook for another 15 minutes for the flavours to meld.
- Serve with hot white rice.
Tips
- Any small, oily fish will work for this recipe such as mackerel, kembung, selar kuning, or sardines.
- Pinarasakan dishes are usually cooked until the gravy dries out, but few will begrudge you for leaving lots of gravy in the pot to drench your rice with.
- Bambangan is easily available on Shopee.
