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Terung Dayak with mackerel

This dish is a common staple on Diana’s family dining table, as her mom would buy terung Dayak whenever they were in season. Her family regularly eats seasonal produce to support local farmers and foragers, ideal for savouring local produce like terung Dayak at the height of its deliciousness.

 

Tableware by Ilham Ceramic Studio.

Terung Dayak with mackerel

by Diana Kho

This dish is a common staple on Diana’s family dining table, as her mom would buy terung Dayak whenever they were in season. Her family regularly eats seasonal produce to support local farmers and foragers, ideal for savouring local produce like terung Dayak at the height of its deliciousness.

 

Tableware by Ilham Ceramic Studio.

Servings: 4

Servings: 4

2 terung Dayak (also known as terung asam), cut into wedges

2 large yellow onions, cut into wedges

3 red chillies, halved and deseeded

6 bird’s eye chilli/cili padi (optional), halved and deseeded

3″ piece ginger, roughly pounded

3 stalks lemongrass, roughly pounded

500g firm white fish such as mackerel (tenggiri), cut into 4 steaks

2 tbsp ikan bilis

1 tbsp dried shrimps

1 tbsp salted plum, seeds removed

1 tbsp tamarind paste

Salt to taste

Sugar to taste (optional)

  1. In a large pot, bring 1.5l of water to boil.
  2. Add all ingredients except for tamarind paste, salt, and sugar. Bring everything back up to a boil again, then turn down the heat to a simmer for about 20 minutes.
  3. Use a fork or the tip of a knife to gently pierce a piece of terung Dayak to check if it has softened. Another sign of doneness is when the skin begins to curl away from the flesh.
  4. Taste the soup. Add salt, sugar, and tamarind paste to preferred levels of seasoning. The soup should be tangy with a hint of sweetness from the terung Dayak.
  5. Add the fish steaks and bring to a gentle boil. Turn the heat to low and let simmer for about 5 minutes or until the fish is cooked. Serve hot with white rice. 

Tips

  • Editor’s note: For those in West Malaysia, terung Dayak can be purchased online. We got ours from Shopee, and it arrived fresh and well-packed. Kept in the fridge, it can last for up to two weeks.

Ingredients

2 terung Dayak (also known as terung asam), cut into wedges

2 large yellow onions, cut into wedges

3 red chillies, halved and deseeded

6 bird’s eye chilli/cili padi (optional), halved and deseeded

3″ piece ginger, roughly pounded

3 stalks lemongrass, roughly pounded

500g firm white fish such as mackerel (tenggiri), cut into 4 steaks

2 tbsp ikan bilis

1 tbsp dried shrimps

1 tbsp salted plum, seeds removed

1 tbsp tamarind paste

Salt to taste

Sugar to taste (optional)

Directions

  1. In a large pot, bring 1.5l of water to boil.
  2. Add all ingredients except for tamarind paste, salt, and sugar. Bring everything back up to a boil again, then turn down the heat to a simmer for about 20 minutes.
  3. Use a fork or the tip of a knife to gently pierce a piece of terung Dayak to check if it has softened. Another sign of doneness is when the skin begins to curl away from the flesh.
  4. Taste the soup. Add salt, sugar, and tamarind paste to preferred levels of seasoning. The soup should be tangy with a hint of sweetness from the terung Dayak.
  5. Add the fish steaks and bring to a gentle boil. Turn the heat to low and let simmer for about 5 minutes or until the fish is cooked. Serve hot with white rice. 

Tips

  • Editor’s note: For those in West Malaysia, terung Dayak can be purchased online. We got ours from Shopee, and it arrived fresh and well-packed. Kept in the fridge, it can last for up to two weeks.

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© Copyright Periuk 2021

© Copyright Periuk 2021

 
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