How to Make Salted Fish: A Complete Guide to Serving Traditional Fermented Fish
How to Make Salted Fish: A Complete Guide to Serving Traditional Fermented Fish
Blog Article
Saled fish is one of Indonesia's traditional foods made from fermented fish. This fish has a distinctive taste and is often used as a side dish in various dishes. The process of making it involves salting and fermentation, giving it a unique taste that is widely loved. Here's how to make delicious and easy salted fish at home.
Ingredients Needed
Fish (usually tilapia, snakehead fish, or tuna)
Salt (use coarse salt so that the fermentation process runs smoothly)
Sufficient water
Banana leaves (for wrapping or storing, optional)
Rope or rubber (for tying if using banana leaves)
Steps for Making Salted Fish
1. Fish Preparation
Choose fish that is fresh and still in good condition. You can use any fish, but fish with thick flesh such as tilapia, snakehead fish, or tuna are very suitable for making salted fish. Kakek Merah
Clean the fish by removing the stomach contents and gills. Wash the fish with clean water to remove dirt.
Cut the fish according to taste, can be cut into two parts or left intact, depending on the size of the fish.
2. Salting Fish
After the fish is cleaned, add coarse salt to all parts of the fish. Make sure the fish is evenly coated with salt. This salt will help the preservation process and provide a distinctive salty taste.
Let the salted fish sit for about 1-2 hours so that the salt is absorbed into the fish meat.
3. Fermentation Process
After the salting is complete, you can start the fish fermentation process. This process is done by drying the fish so that good bacteria work to carry out fermentation.
Prepare a place to dry the fish, such as a clean tray or stand. Place the fish on it with a distance between the fish so that air can flow freely and the fermentation process runs smoothly.
Dry the fish in direct sunlight for about 3-4 days. Make sure to turn the fish every few hours so that the fermentation process is even and the fish is not too dry on one side.
If you live in a humid area or the weather is not too hot, you can dry the fish longer to ensure that the fish is properly fermented.
4. Packaging (Optional)
After the fermentation process is complete and the salted fish has dried with a slightly hard texture, you can package it. Some people choose to wrap the salted fish in banana leaves to maintain its cleanliness.
Use a rope or rubber to tie the banana leaves so that the fish remains protected and easy to store.
5. Storing Salted Fish
Saled fish can be stored at room temperature for several weeks if placed in a cool and dry place.
You can also store it in the refrigerator to keep the fish fresh longer. If you want to consume it, simply fry the salted fish until crispy.
How to Enjoy Salted Fish
Saled fish is usually cooked by frying it. Here's how to process salted fish after the fermentation process is complete:
Fry Salted Fish: Heat oil in a frying pan. Fry the salted fish until golden brown and crispy. Don't forget to turn the fish over so that it cooks evenly.
Add Sambal: Salted fish is very delicious when eaten with spicy shrimp paste or tomato sauce. This sauce will complement the salty taste of the fish and provide a spicy sensation that is appetizing.
Mix with Vegetables: Some people also combine salted fish with vegetables such as fresh vegetables (cucumber, lettuce, tomato) or make liwet rice by adding pieces of salted fish as a complementary ingredient.
Tips and Tricks
Proper Drying: Make sure the fish is dried properly to get the perfect salted fish. The fish should be dry but not too hard. If the fish is too dry, it can taste too salty and hard.
Fish Selection: Choose fish that is fresh and free from fishy odor for the best results. Fish with thick flesh is more ideal because it lasts longer during the fermentation process.
Use of Banana Leaves: Banana leaves give a distinctive aroma to salted fish, although this is optional, banana leaves can help maintain the quality of the fish during the fermentation process.
Conclusion
Saled fish is a fairly easy food to make, but it requires patience in the fermentation process. By using fresh fish, the right salt, and sufficient drying, you can enjoy delicious and rich-flavored salted fish. Not only is salted fish delicious, it also has a strong historical value in Indonesian culinary traditions, especially in the Java region. Good luck making salted fish at home and enjoy this delicious and nutritious processed product!