Steamed Fish with Sambal (IKAN KUKUS) Recipe

Name: Steamed Fish with Sambal (IKAN KUKUS)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 mackerel tuna (4 filets); 1 tomatoes, cut into pieces; 2 lemons, juiced; 5 Tbsp cooking oil; 100 cc water; 5 onions; 1 clove garlic; 10 red chilis; 1 chunk kencur; 2 chunk ginger; 5 red chilis; 50 grams cayenne pepper; 100 gr curly chilis; 10 hazelnuts; 5 shallots; 2 cm piece galangal; 2 cm piece turmeric; 2 tsp salt; 1 tsp sugar; 2 Tbsp coconut milk powder; 500 gr lemongrass, white part and thinly sliced; 50 g carrots , diced; 50 grams green beans, cut into medium pieces; 75 g young corn

Servings: persons

2 mackerel tuna (4 filets)
1 tomatoes, cut into pieces
2 lemons, juiced
5 Tbsp cooking oil
100 cc water
5 onions
1 clove garlic
10 red chilis
1 chunk kencur
2 chunk ginger
5 red chilis
50 grams cayenne pepper
100 gr curly chilis
10 hazelnuts
5 shallots
2 cm piece galangal
2 cm piece turmeric
2 tsp salt
1 tsp sugar
2 Tbsp coconut milk powder
500 gr lemongrass, white part and thinly sliced
50 g carrots , diced
50 grams green beans, cut into medium pieces
75 g young corn

1
Clean fish and separate head and spines (4 fillets).
2
Place the tuna on a flat plate.
3
Sprinkle with lemon juice, then steam for 30 minutes.
4
Remove and set aside.
5
To make the sambal: puree chili, hazelnut, onion, turmeric and saute until fragrant.
6
Add the sugar, salt and coconut milk powder.
7
Heat oil and saute the spice paste.
8
Stir in the chopped tomatoes.
9
Add lemongrass.
10
Cook until desired consistency.
11
Add tuna to enough water to cover.
12
Cook until boiling, then remove from heat.
13
Boil all vegetables boiled until cooked, remove and drain.
14
Serve fish topped with sambal sauce and vegetables.

565

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 2 mackerel tuna (4 filets), 1 tomatoes, cut into pieces, 2 lemons, juiced, 5 Tbsp cooking oil, and more.

Yes, Steamed Fish with Sambal (IKAN KUKUS) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Steamed Fish with Sambal (IKAN KUKUS)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions