Maskring Rampa (Maluku) - Braised spiced fish

Ingredients

• 400 gbonito or tuna
• 1 tbsptamarind
• 2 tspsalt
• ½ tsppepper
• 5 cmfresh turmeric
• 3red chillies (lomboks)
• 2lemongrass stalks
• 500 mlwater
• to tasteoil
• 3 tbsp (45 ml)water, for the sauce

Instructions

1. 1

   Cut the fish

   Cut the fish into chunks.

2. 2

   Simmer the fish

   Heat 500 ml water in a pan. Add the fish, tamarind, salt and pepper, and cook until the fish is done.

3. 3

   Remove the fish

   Lift the cooked fish out of the pan.

4. 4

   Prepare the sauce

   Slice the chillies and lemongrass thinly. Purée the turmeric, then combine it with 3 tbsp (45 ml) water, the chillies and lemongrass. Bring the mixture to the boil.

5. 5

   Fry the fish

   Heat oil in a pan and fry the fish until golden brown.

6. 6

   Serve with sauce

   Pour the sauce over the fried fish.

What is Maskring Rampa?

Maskring Rampa is a braised fish preparation associated with Maluku, an Indonesian island region with a rich tradition of cooking fish. The method gives the fish a savoury, tamarind-seasoned simmer before it is fried and finished with a fragrant sauce.

This version layers tangy tamarind with turmeric, red chillies and lemongrass. The two-stage cooking helps the fish take on flavour while giving its surface a golden finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The fish provides most of the protein, while the cooking and frying oil is the main source of fat; there is little carbohydrate in the listed ingredients. Pair a serving with rice and vegetables for a more balanced plate, adjusting the rice to suit your appetite.

Choosing the fish

Fish: Bonito or tuna suits the recipe because the chunks can hold their shape through simmering and frying. Cut them into pieces of similar size so they cook at roughly the same rate.

Tamarind: It adds a tart note to the cooking water. Stir it in with the salt and pepper so the seasoning reaches the fish as it simmers.

Building the sauce

Turmeric: Purée the fresh turmeric with the measured water to make it easier to combine with the other sauce ingredients. Take care when handling it, as it can stain hands and surfaces.

Aromatics: Slice the chillies and lemongrass thinly for a more even mix. Bring the sauce mixture to the boil as directed before pouring it over the fish.

Simmering and frying

Simmering: Cook the fish in the seasoned water until done, then lift it out before frying. The recipe gives no fixed simmering time, so use the fish’s doneness rather than the clock as your cue.

Frying: Let excess cooking liquid drain from the fish before it goes into the hot oil. Fry until the outside is golden, turning carefully to keep the chunks intact.

Getting the texture right

The fish should be cooked through after simmering, with a golden exterior after frying. Avoid prolonged frying, which can dry out the chunks.

The sauce is brought to the boil, but no reduction time is specified. Keep it under control and pour it over the fish once prepared.

Serving the dish

Serve the fish hot so its crisped surface contrasts with the aromatic sauce. Rice is a practical accompaniment for soaking up the tamarind and spice; simple cooked vegetables can round out the plate.

If serving a group, bring the sauce to the table separately so each person can add the amount they like.

Recipe notes & tips

• Cut the fish into similarly sized chunks so they cook evenly.
• Slice the lemongrass thinly to distribute its flavour through the sauce.
• Drain the simmered fish briefly before frying to reduce splattering.
• Turn the fish gently so the chunks stay intact.
• Taste the sauce before serving and adjust the amount you spoon over each portion.

Variations

• Use mackerel: Choose firm mackerel pieces in place of bonito or tuna.
• Adjust the heat: Remove the chilli seeds for a milder sauce.
• Add lime: Serve with lime wedges for a fresh citrus note.
• Make it less oily: Use a thin film of oil and turn the fish carefully as it fries.
• Serve with greens: Add steamed or simply cooked vegetables alongside the fish.

Common mistakes to avoid

• Uneven chunks: Cut the fish to a similar size so pieces finish cooking together.
• Overcooking the simmer: Check the fish for doneness and remove it promptly to help keep it moist.
• Wet fish in hot oil: Let excess liquid drain first to limit splattering.
• Crowding the pan: Fry in batches if needed so the fish can brown rather than steam.
• Burning the sauce: Bring it to the boil with attention and avoid leaving it unattended.

How to store

Refrigerate leftover fish and sauce in a covered container and use within 2 days. Reheat gently in a pan until piping hot; the fish may lose some of its crispness.

Frequently asked questions