Tumis Ikan Merah

Ingredients

• 5 smalltub gurnard
• 9red onions
• 5green bird’s eye chillies (rawit)
• 1tomato
• 2 tbsplime juice
• 400 mlwater
• 2 tbspoil
• 3 cmgalangal
• 1lemongrass stalk
• to tastesalt

Instructions

1. 1

   Make the paste

   Pound or grind the galangal, lemongrass and salt into a paste.

2. 2

   Prepare the vegetables

   Slice the red onions and green bird’s eye chillies very thinly, and mash the tomato.

3. 3

   Fry the aromatics

   Heat the oil in a wok. Add the onions and paste, then fry for 3 minutes.

4. 4

   Add the sauce

   Add the tomato, water, chillies and lime juice.

5. 5

   Simmer the fish

   Add the fish and simmer gently until it is cooked.

6. 6

   Serve with sauce

   Transfer the fish to a plate and pour the sauce over it.

What is Tumis Ikan Merah?

Tumis means to sauté or fry in Indonesian, and ikan means fish. This recipe starts by frying aromatics, then simmers the fish in a tangy, chilli-spiked sauce.

The combination of galangal, lemongrass, tomato and lime gives the sauce its fragrant, bright character. Here, whole tub gurnard is cooked gently so it can be served with the sauce spooned over it.

Nutrition and macros by portion

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

The fish is the main source of protein, while the oil contributes most of the fat. The onions, tomato and any rice served alongside provide most of the carbohydrate; pair the fish with a generous serving of vegetables for a more balanced plate.

Build the aromatic base

The paste: Pound or grind the galangal and lemongrass thoroughly so their flavours infuse the oil and cooking liquid.

The onions: Slice them very thinly, as directed, so they soften quickly during the brief frying stage.

Balance heat and tang

The chillies: Thinly slicing the green rawit spreads their heat through the sauce. For a milder result, remove the seeds before slicing.

The lime: Lime juice brings a sharp note to the tomato and water. Taste the sauce near the end and adjust the salt to bring the flavours together.

Simmer gently

After adding the fish, keep the liquid at a gentle simmer rather than a vigorous boil. This helps the fish cook without breaking apart as easily.

The recipe gives no fixed simmering time, so use the fish itself as your guide: it should be cooked through and readily separate from the bone.

Choose the right pan

A wok gives the onions and paste room to fry, but a wide, deep frying pan or sauté pan will also work. Choose one that can hold the fish and the 400 ml of water without crowding.

Lower the fish into the liquid carefully and avoid stirring it around once it begins to cook.

What to serve alongside

Serve the fish and sauce with steamed rice to soak up the lime, tomato and aromatic flavours. Plain rice keeps the side simple and lets the sauce stand out.

A side of steamed greens or lightly cooked vegetables can add freshness and contrast to the soft fish and savoury sauce.

Recipe notes & tips

• Use a mortar and pestle or a small grinder to make a fairly even galangal and lemongrass paste.
• Slice the onions and chillies thinly so they distribute well through the sauce.
• Fry the paste and onions for the full 3 minutes before adding the wet ingredients.
• Keep the sauce at a gentle simmer once the fish is added.
• Lift the cooked fish out carefully to help it hold its shape when serving.

Variations

• Milder heat: Remove the chilli seeds before slicing to reduce their impact.
• More citrus: Add a little extra lime juice at the table for a sharper finish.
• Saucier serving: Serve with steamed rice to make use of all the cooking liquid.
• Other fish: Use another firm fish that can be simmered gently without falling apart.
• Extra vegetables: Serve with steamed greens on the side for freshness and contrast.

Common mistakes to avoid

• Roughly cut onions: Slice them very thinly so they soften during the short frying stage.
• Under-fried paste: Fry the onions and paste for the full 3 minutes before adding the liquid.
• Hard boiling: Keep the sauce at a gentle simmer to help the fish stay intact.
• Over-stirring: Avoid moving the fish around once it is in the sauce; handle it gently when serving.
• Guessing doneness by time: Check that the fish is cooked through, as the recipe does not specify a simmering time.

How to store

Refrigerate leftover fish and sauce in a covered container and use within 1–2 days. Reheat gently in a pan until steaming hot throughout, taking care not to break up the fish.

Frequently asked questions