Resep Mie Celor Lobster Bakmi Mewah Khas Palembang (Three Ways)

Mie Celor Lobster Bakmi Mewah

Mie Celor is Palembangnese curried prawn stock based noodle soup that served with hard boiled egg, scallion & sambal. Mie means noodle while celor means poached; so the egg noodle poached in hot water before dumped in a bowl and poured with the soup.

Mie Celor Lobster Bakmi Mewah, lengap dengan Kepiting, Kerang Bambu, Keong Macan, Telur Setengah Matang dan Bakmi Mewah DAGING AYAM ASLI

The broth for serving the mie celor is tick, gooey and made out of a curried prawn based stock with coconut milk and thicken with rice flout, some community also add some prawn or crab meat into the broth.

Mie Celor Palembang ala Bakmi Mewah with Lobster, Crab, Bamboo Clams, Sea Snail, Soft Boiled Egg & BAKMI MEWAH REAL CHICKEN MEAT

Mie Celor adalah hidangan mi yang disajikan dalam campuran kuah santan dan kaldu ebi (udang kering), dicampurkan taoge dan disajikan bersama irisan telur rebus, ditaburi irisan seledri, daun bawang dan bawang goreng.

Mie Celor Lobster Bakmi Mewah

Hidangan Mie Celor berasal dari kota Palembang, Sumatera Selatan, Indonesia.Mie celor adalah salah satu menu sarapan populer di Palembang. Belum ke Palembang kalau belum mencicipi kuliner mie celor legendaris.

Bakmi Mewah

Bakmi Mewah, first ever premium instant noodle with REAL CHICKEN MEAT & REAL MUSHROOM topping inside. Bakmi Mewah adalah bakmi instant pertama dengan DAGING AYAM ASLI dan JAMUR ASLI sebagai toppingnya, benar-benar MEWAH !!!

Bakmi Mewah

When we open Bakmi Mewah box, there’s a flat style bakmi noodle, chili sauce, sesame & chicken oil, soy sauce and also dried scallion, and the most important THE REAL CHICKEN MEAT; taste really good indeed, REAL CHICKEN FILLET inside. Kemasan Bakmi mewah eksklusif, isinya juga komplit dan benar-benar Mewah untuk bakmi dengan harga terjangkau; ada mie, saus cabe, mintak ayam & nabari, saus cabe, kecap asin dan tentu saja Daging AYAM ASLI tanpa kulit yang sudah matang dan siap disajikan.

Bakmi Mewah Mie Celor Lobster Palembang

So Basicly, Bakmi Mewah is already taste Damn Delicious, then this is how i made Bakmi Mewah even beyond Tabo Nian; Mie Celor, traditionally from South Sumatra and this is really outstanding Indonesian dich with pretty much gonna be love by everyone. Mie Celor Bakmi Mewah recipe for Indonesian Food Blogger  Kreasi Bakmi Mewah Challange submission. So i made Mie Celor with Lobster & Seafoods in three ways, the authentic basic Mie Celor, the Cheesy Ifumie Mie Celor & The Cheesy Pizza Mie Celor

Kereasi Mie Celor Lobster Bakmi Mewah dengan 3 bentuk;  Mie Celor Lobster Bakmi Mewah Otentik, Ifumi Keju Mie Celor Bakmi Mewah dan Pizza Keju Mie Celor Bakmi Mewah

Basic Mie Celor Lobster Bakmi Mewah

Ifumie Mie Celor Lobster Bakmi Mewah

Mie Celor Bakmi Mewah Cheesy Pizza

Mie Celor Recipe

Resep dan Cara Membuat Mie Celor Palembang

Ingredients

• 4 packs of Bakmi Mewah
• 2 medium size lobster (about 300 gr/each)
• 2 medium size crab (about 300 gr/each)
• 200 gr bamboo clams
• 200 gr tiger sea snail
• 1/2 lemon juice

Broth :

• 100 ml coconut milk
• 1500 ml water
• 2 tbsp rice flour, diluted with 1 tbsp water
• ¼ tsp white pepper (sendok teh lada bubuk)
• salt & sugar as needed
• 1 tbsp cooking oil

Spice paste:

• 6 shallots (butir bawang merah)
• 3 cloves garlic (siung bawang putih)

Compliment

• soft boiled egg (boiled for about 5-6 minutes)

How to Make Mie Celor:

A. Making The Broth

• Add the lemon juice to the lobster, crab, clams and sea snail, let it sit for about 5 minutes then rinse it with running clean water, set aside
• Bring the water to boil, add the head of the lobster and let it boil until the lobster head color completely turned into red
• Poached the lobster tail for about 3 minutes or so until it 3/4 cooked, set aside
• Poached the crab for about 5-7 minutes or so until it 3/4 cooked, set aside
• Poached the bamboo clams for about 2-3 minutes or so until it 3/4 cooked, set aside
• Poached the sea snail for about 3-5 minutes or so until it 3/4 cooked, set aside
• Sieve any foam that forming up above the broth surface, set aside
• Meanwhile, heat up the oil in another saute pan, add the spice paste and saute it until fragrance
• Pur the sauteed spice paste into the broth, add the Bakmi Mewah Real Chicken meat into the broth
• Add the bakmi mewah Soy Sauce & Dried Scallion, add the white pepper, add more salt and sugar as needed
• Add the coconut milk & thicken the broth with the diluted rice flour, set aside

B. Preparing The Noodle

• Cook the Bakmi Mewah noodle as the package instruction, set aside
• Toss the Bakmi Mewah oil to prefvent the noodle sticking to each other

C How To Assamble Mie Celor Bakmi Mewah

Mie Celor Lobster Bakmi Mewah

1. Basic Palembang Style  Bakmi Mewah Mie Celor;

1. Put the noodle, lobster tail, crab, clams & sea snail in a large sieving laddle, poached it in the broth and put it in the serving bowl
2. Add the boiling hot broth, the soft boiled egg, scallion & fried shallots
3.  Add some Bakmi mewah Chili Sambal if you like

Cheese Stuffed Ifumie Mie Celor Lobster bakmi Mewah

2. Ifumie Keju Mie Celor Lobster Bakmi Mewah

Extra Ingredients: 50 gr mozarella cheese, cut into 2x2x2 cm cube and 1 tbsp all purpose flour, diluted in 2 tbsp water, pan fried quail egg

Ifumie Mie Celor Lobster Bakmi Mewah

How To Make Cheesy Ifumie Mie Celor Bakmi Mewah;

1. Get one pack boiled Bakmi Mewah noodle, grab about a nice quarter of a handful of noodle and then wrapped around the cheese
2. Pour a little bit of diluted flour that act as the glue for the noodle to let it not puffed too much
3. Deep Fried the cheese stuffed noodle
4. Pat dry the noodle then served it with the Seafoods, the broth & the pan fried quail egg

Pizza Mie Celor Lobster Bakmi Mewah

Mie Celor Bakmi Mewah Cheesy Pizza

3. Pizza Mie Celor Bakmi Mewah

Extra Ingredients: 100 gr mozarella cheese, 1 beaten egg, pan fried quail egg, Bakmi Mewah Chili Sauce 7 tomato sauce or ketchup

How To Make Pizza Mie Celor Bakmi Mewah;

• Get one pack boiled Bakmi Mewah noodle,mix with beaten egg, about 50 ml Mie Celor broth, add some scallion,  salt & white peppercorn to taste
• Pan Fried or oven baked the base of the noodle mixture until it slightly browned
• Spread some chili sauce & tomato sauce all over the noodle pizza base, add pan fried quail egg, Bakmi Mewah REAL CHICKEN MEAT topping, put the mozarella cheese over it
• Broil until the cheese browned and melte
  

  Pizza Mie Celor Lobster Bakmi Mewah

 

Pempek Palembang, Makanan Representatif Kekayaan Bumi Sriwijaya Bagi Mata Dunia

Dua hal pertama yang anda pikirkan setelah melihat gambar diatas adalah PALEMBANG dan PEMPEK. Pempek begitu melekat dengan Kota Palembang dan tidak dapat dipisahkan satu sama lain. Anda belum resmi mengunjungi kota Palembang jika belum mencicipi pempek dari tanah Bumi Sriwijaya.

Palembang (Sumatera Selatan) dianugerahi Sungai Musi dengan hasil perikanan yang melimpah. Hal ini menjadi salah satu faktor yang menyebabkan sebagian besar kuliner Bumi Sriwijaya menggunakan bahan utama ikan sungai. Hasil perikanan Sungai Musi yang melimpah pada saat musim panen membuat masyarakat tepian Sungai Musi (Palembang) terbiasa untuk mengolah ikan untuk meningkatkan nilai ekonomis dan membuat  daya tahan lebih lama dengan pengolahan diasinkan, diasap, serta dibuat menjadi pempek atau kerupuk ikan Palembang.

Pempek atau Empek-empek adalah panganan khas Palembang (Sumatera Selatan) yang terbuat dari ikan dan tepung tapioka. Pempek dalam translasi bahasa Inggris umumnya disebut fish cake, sama seperti siomay ataupun olahan daging ikan lainnya; akan tetapi saus pencelup pempek bernama Cuko yang membuat pempek menjadi spesial dan berbeda dari hasil olahan ikan lainnya. Pempek memiliki rasa guri dan aroma seafood atau ikan yang sangat menggoda sehingga pempek sangat tepat disajikan sebagai appetizer atau hidangan pembuka karena dapat menggelitik indera pengecapdang neggugah selera makan.

Cuko  atau saus pempek dibuat dari  cabe rawit, udang kering ebi, & bawang putih yang dihaluskan. Semua bahan saus cuko tersebut direbus bersamaan dengan air, gula merah dan asam jawa. Cuko didihkan dengan api kecil sampai rasa langu atau pedas menyengat cabe rawit hilang atau berkurang. Cuko memiliki rasa yang kompleks; pedas dari cabe, manis legit dari gula jawa , asam dari buah tamarind (asam jawa), asin dan gurih dari ebi serta garlicky dari bawang putih, semua menyatu menjadi saus cuko yang memiliki rasa memikat.

Sejarah pempek tidak terkonfirmasi dalam catatan literatur atau jurnal sejarah yang dapat dipertanggung jawabkan secara ilmiah, akan tetapi dilihat dari kemiripan dari metode dan bahannya; pempek kemungkinan besar berasal dari negeri Tiongkok atau Cina ( terdapat hidangan mirip pempek seperti ke kien & bakso ikan). Hikayat asal kata pempek adalah cara memanggil masyarakat kepada penjual pempek keturunan Tionghoa (Apek) saat akan membeli adalah “pek….apek beli”, dan tercetuslah nama makanan empek-empek atau pempek.

Pempek adalah makanan yang sarat dengan nilai gizi karena bahan utamanya adalah daging ikan, tepung dan telur. Ikan dan telur adalah sumber protein, sedangkan tepung adalah sumber karbohidrat, sehingga pempek dalh camilan yang bergizi. Jumlah gizi dan kalori pempek ditentukan dari  bahan, pengolahan dan penyajian. Nilai gizi pempek standar(perbandingan berat tepung & tapioka 1:1) dalam 100 gr pempek rebus terdapat 182 kalori,  9,2 gr protein, 3,8 gr lemak, 27,8 gr karbohidrat, 401 mg kalsium,  116 mg fosfor, 2,4 mg zat besi, 13 IU vitamin A, serta 0,16 mg vitabin B1. Kalori pempek ini dapat bertambah dengan proses penggorengan sebelum disajikan.

Pengolah pempek yang direbus  atau dikukus adalh cara mempertahankan nilai gizi terbaik karena sebagian besar vitamin dan asam amino atau lemak baik esensial dari daging ikan segar dapat dipertahankan dan tidak rusak oleh suhu pemanasan yang tinggi seperti dengan menggoreng.

Pempek Palembang memiliki beberapa varian, mulai dari bahan, cara membuat dan cara penyajiannya; variasi pempek palembang:

A. Pempek Lenjer

Pempek Lenjer adalah pempek berbentuk lonjong atau tubular tanpa isi. Jenis pempek ini adalah pempek yang paling mudah untuk dibuat karena hanya perlu dipulung dengan tangan di atas bidang datar agar diameter pempek lenjer merata. Pempek lenjer direbus sampai terlebih dahulu sebelum digoreng dan disajikan

Pempek Kapal Selam

B. Pempek Kapal Selam.

Pempek Kapal Selam adalah pempek yang diisi telur mentah utuh, direbus sampai matang dan digoreng dalam minyak panas. Pempek ini dinamakan kapal selam karena bentuk pempek ini yang tebal pada bagian bawah dan pipih pada bagian atas yang menyerupai bentuk kapal selam. pempek kapal selam dapat berisi telur ayam ataupun teur bebek, keduanya tentu saja enak!

C. Pempek Keriting.

Pempek berbentuk keriting berongga menyerupai kerupuk bulat sehingga pempek ini disebut sebgai pempek kerupuk. Pempek kerupuk dibuat dengan mennilas adonan pempek pada gilingan pempek atau pirikan ikan berbahan metal (kuningan) berongga kecil sehingga adonan menjadi panjang menyerupai mie lalu dibulatkan dan dikukus sampai matang. Sebelum dikonsumsi pempek keriting terlebih dahulu digoreng dan disajikan dengan cuko.

D. Pempek Telok kecil (Telur kecil)

Pempek telok kecik adalah pempek yang menyerupai pempek kapal selam tetapi ukurannya lebih kecil dan diisi dengan sedikit kocokan putih dan kuning telur ayam atau bebek.

E. Pempek Pistel Kates

Pempek pistel kates adalah pempek yang diisi dengan tumisan pepaya muda. Adonan pempek pistel memiliki rasio tepung dan air yang lebih banyak dibanding daging ikan agar elastis saat diisi adonan tumisa kates dan ebi, pempek ini ditutup dengan memilin ujungnya sehingga memberikan bentuk yang khas.

F. Adaan (Bulat)

Pempek adaan adalah pempek yang berarti dadakan atau dibuat dengan menggoreng langsung adonan pempek tanpa proses perebusan atau pengukusan terlebih dahulu. bentuk pempek adaan pada umumya adalah bundar menyerupai bakso. Variasi lain yang sering ditambahkan pada adonan pempek adaan adalah irisan dun bawang, bawang merah ataupun kucai.

G. Pempek Kulit Ikan

Pempek kulit ikan adalah pempek yang adonannya ditambahkan gilingan kulit ikan sehingga berwarna lebih gelap dari pempek yang lain. Pempek kulit dibuat dengan langgsung menggoreng adonan tanpa proses perebusan atau pengukusan terlebih dahulu. Pempek kulit ikan biasanya berbentuk bulat dan pipih.

H. Pempek Lenggang.

pempek Lenggang adalah pempek yang dibuat dengan memasukkan adonan pempek ke dalam kocokan telur ayam atau bebek sehingga menyerupai omelet. Pempek lenggang dapat dibuat dengan digoreng pada panci anti lengket dengan dengan sedikit minyak ataupun dibakar diatas bara arang dan dialasi cetakan yang terbuat dari daun pisang.

I. Pempek Tunu (Panggang)

Pempek tunu adalah pempek yang dibuat dengan memanggang adonan pempek langsung diatas bara arang sampai matang. Pempek panggang disajikan dengan dibelah dua dan diisi dengan campuran cabe rawit giling, ebi dan kecap manis.

J. Pempek Tahu

Pempek Tahu dibuat dengan melapisi adonan pempek ke tahu lalu digoreng sampai matang.

K. Otak-Otak

Otak-otak adalah adonan ikan yang ditambahkan santan agar lebih gurih, budungkus dengan daun pisang lalu dibakar diatas bara arang sampai matang.

Variasi Pempek modern :

1. Pempek Sosis Adonan pempek lenjer yang diisi dengan sosis, pempek ini dipotong menjadi kecil dan digoreng sebelum disajikan agak isian sosis terlihat. 2. Pempek Crispy. Pempek crispy adalah pempek yang goreng garing yang dibuat dari adonan pempek adaan ataupun adonan pempek kulit. Baking soda ditambahkan ke adonan pempek agar pempek mengenbang dan garing saat disoreng dalam minyak panas. 3. Pempek Keju Pempek keju adalah pempek berbentuk menyerupai penpek lenjer dengan isin batangan keju. Masakan Turunan Pempek; 1. Tekwan

Tekwan adalalah sup bening yang dibuat dengan adonan pempek yang dibulatkan kecil kecil dan direbus dalam kaldu udang atau seafood lainnya. Tekwan berasal dari kata “berkotTEK samo kaWAN”, yang dalam bahasa palembang artinya duduk mengobrol bersama teman. Tekwan sering dimasak dengan tambahan asinan bunga sedap malam, irisan bengkuang dan jamur kuping. Daging udang segar cincang juga sering ditambahkan ke dalam adonan tekwan. Tekwan disajikan dengan taburan irisan daun bawang, seledri, dan bawang goreng.

2. Pempek Model Pempek model pada dasarnya adalah pempek yang diisi dengan tahu, digoreng sampai matang kemudian disajikan dengan kuah sup seperti tekwan. 3. Celimpungan

Celimpungan adalah pempek berbentuk bulat yang dimasak dalam kuah gulai kental bersantan tidak pedas menyerupai kuah opor. Rasio daging ikan terhadap tepung pada celimpungan harus lebih besar agar celimpungan lembut.

4. Laksan Laksan adalah pempek berbentuk menyerupai pempek lenjer yang dipotong kecil dan dimasak dalam kuah gulai kental bersantan pedas berwarna kemerahan. Rasio daging ikan terhadap tepung pada laksan harus lebih besar agar teksturnya lembut. 5. Pangsit Ikan Pangsit ikan adalah adonan ikan (ikan belida) yang diisikan ke dalam kulit pangsit dan disajikan dengan kuah kaldu udang atau kaldu seafood. Setelah mengetahui jenis-jenis pempek atau empek-empek Palembang, sekarang saatnya belajar bahan dan proses pembuatan pempek!

Ikan sebagai bahan  dasar pembuatan pempek menggunakan ikan lokal perairan Sunai Musi seperti ikan belida (Notopterus chitala), akan tetap karena ikan belida semakin sulit ditemukan, ikan sungai lain seperti ikan gabus (Channa striata), ikan putak (Notopterus notopterus), dan ikan bujuk (Channa lucius) digunakan. Ikan laut berdaging putih seperti ikan tenggiri(Cybium commersoni), Tuna (Tunnus albacares) dan ikan parang-parang (Chirocentrus dorab) digunakan sebagai bahan pembuatan pempek karena ketersediannya di pasaran yang selalu konstan.

Resep dasar pembuatan pempek berbeda antara satu dapur dan dapur lainnya, perbandingan antara bahan dasar tepung tapioka dan ikan memegang peranan penting dalam menentukan rasa dan tekstur pempek. Semakin banyak tepung tapioka pada adonan pempek maka teksturnya akan menjadi semakin kenyal dan rasa ikan minimal, sedangkan semakin banyak ikan yang digunakan dalam adonan maka tekstur pempek akan semakin lembut dan rasa semakin enak. Perbandingan standar antara ikan dan tepung tapioka adalah 1:1-2. beberapa bahan berikut ini ditambahkan dalam pembuatan pempek;

1. Bawang putih, digiling sampai halus untuk memberikan rasa dan aroma pada pempek.
2. Tepung Terigu, ditambahkan pada adonan pempek agar tekstur pempek lebih lembut dan mudah digigit
3. Putih telur, ditambahkan untuk membuat tekstur adonan pempek menjadi renyah dan membal ketika digigit.
4. Air es, ditambahkan untuk membuat tekstur pempek lebih membal
5. Air, ditambahkan untuk membuat tekstur adonan pempek lebih elastis walau menggunakan tepung yang banyak (pembuatan pempek pistel)
6. Baking Powder, dibuat untuk membuat adonan pempek mengembang, renyah dan garing saat digoreng (pembuatan pempek crispy)

Sebelum mebuat pempek, pastika daging ikan yang digunakan adalah daging ikan yang segar. Pisahkan daging ikan dari tulang dan kulit dengan dikeruk menggunakan sendok. Kali ini saya beruntung mendapatkan ikan belida dari Sungai musi di Pasar Cinde Palembang dengan harga Rp.180.000 per kg, cukup mahal tapi sebanding dengan rasanya.

pirikan ikan gilingan ikan kuningan

Setelah daging ikan belida dipisahkan dari tulang badan dan kulitnya, duri kecil pada dagingnya harus dibuang terlebih dahulu menggunakan pirikan atau gilingan ikan bulat yang terbuat dari kuningan khusus berbolong-bolong pada bagian bawahnya.

Untuk membuat pempek ikan belida (lenjer kecil) aku menambahkan putih telur dan bawang putih giling pada adonan pempek. Semua bahan duileni sampai dapat dibentuk dengan tangan. Adonan pempek ikan belida dilapisi tepung tapioka tipis lalu dipulung atau digulung dengan tangan pad bidang datar sampai membentuk pipa tubular dengandiameter tang sama lalu sisihkan.

Panaskan air sampai mendidih dengan api kecil (soft boiling) lalu masukan adonan pempek ikan belida didalamnya. Jangan tergesa-gesa untuk membesarkan api agar pempek lebih cepat matang karena panas berlebihan mebuat adonan pempek mengembang dan pecah atau retak seketika.

Ingat selalu merebus adonan pempek dengan api kecil agak pempek matang dengan merata. Pempek ikan telah matang ditandai dengan terapungnya pempek tersebut di air. Angkat dan dinginkan adonan pempek, dapat disajikan langsung atau dipotong-potong sebelum disajikan dengan cuko

Pempek ikan belida adalah pempek dengan rasa, tekstur dan penampilan terbaik, daging ikan belida putih alami dengan rasa gurih ikan yang intens serta tekstur membal alami. Seiring dengan semakin berkurangnya ikan belida liar di Sungai Musi, saya secara pribadi tidak menyarankan untuk melanjutkan konsumsi ikan belida.

Tips dan trik

Pada dasarnya pembuatan semua pempek  baik ikan bahkan udang  sama saja dengan pembuatan pempek ikan belida. Untuk pembuatan pempek udang, rasio perbandingan daging ikan + udang:tepung tapioka tetap 1:1 akan tetapi jika jumlah tepung ingin ditambahkan maka dapat diakali dengan menambahkan telur utuh (putih dan kuning) agar tekstur pempek tidak terlalu kenyal. Tepung terigu juga dapat ditambahkan agar adonan menjadi lebih lembut dan lebih mudah digigit.

Adonan Pempek Ikan Tenggiri & Udang

Pempek Udang Kapal Selam & Lenjer

Pempek Udang Matang yang Mengapung

Pempek Udang Kapal Selam & Lenjar Didinginkan Sebelum Digoreng & Disajikan dengan Cuko

Untuk pembuatan cuko, rebus gula merah, asam jawa, bawang putih halus, ebi sangrai dan cabe rawit halus sampai matang dengan api kecil dan jumlah air berkurang sepertiga sampai setengah volume awal. Setengah bagian cabe rawit dibiarkan bertangkai sebelum dihaluskan untuk mencegah diare sat mengkonsumsinya, penulis tidak dapat mendukung dengan fakta ilmiah tapi hal ini dipraktekkan sebagai rahasia mencegah diare saat mengkonsumsi cabe rawit.

Kesimpulan dari tulisan ini adalah betapa kayanya khazanah kuliner Indonesia, pempek adalah salah satu panganan pusaka kuliner dari bumi Sriwijaya yang merepresentasikan keragaman rasa dan budaya Indonesis di mata dunia, seperti rasa Pempek dengan Kuah Cuko yang kompleks dan pastinya enak! Selain itu yang terpenting pempek adalah makanan yang penuh cita rasa serta bergizi tinggi!

Hot Smoked Mackerel Pike Fish (Sanma or Pacific Saury Fish) with Japanese Sansho Peppercorn

Hot Smoked Mackerel Pike with Sansho Peppercorn Seasoning.Very fresh mackerel pike fish or sanma or pacific saury fish butterflied from the belly side, cured with Japanese sansho pepper then hot smoked grill using indirect smoke heat from charcoal grill. Simple method bring a cheap fish into the next level of taste.

Mackerel Pike or Sanma (Pacific Saury) is a poor man’s salmon fish, simply because it’s delicious, loaded with nutritional value and also cheap. One serving of mackerel pike or sanma (100 gr) cooked in dry heat cooking like  grilled or baked contains 1400 mg DHA, while in the same amount (100 gr) of grilled farmed atlantic salmon contains about 1500 mg DHA, So the  nutritional amino acid od sanma fish is slighly lower than salmon fish, what a great deal!!! Sanma fish is the best option for baby food for brain and nerve tissues development. Sanma fish  it’s much more cheaper than regular salmon while the DHA is slighly lower than the salmon. Sanma fish is a very good choice for feeding the adolesences and toddlers.

Making hot smoked mackerel pike fish is begin with the selection of the fish first; make sure  you choose the the fresh fish as possible. Check the fish is smells fresh, the gills is still dark red, the eyes is clear and the meat texture is bouchy (bounch back when you gently pressed it with fingers), if one of this criteria jeopredized, throw it away because it’s not good for you. Any kind of fish suitable for this hot smoking recipe, so be experimental about it and feel free using your local fish product.

Mackerel Pike is quite bony fish, so i guess it’s better be deboned before hot smoked. To filet or remove any bones from the mackerel fish, first you made insicion in the middle of the belly, remove the innard. Carefully cut the mackerel back bone from the middle of the viscera, as close as possible to the bone to save the meat then cut away the backbone and left the tail behind for presentation. You can see the instruction how to butterfly the roundfish from the belly side

The ribs bone and some of the tiny bones in the middle of the mackerel pike fish filet can be removed with plier. I like my smoked mackerel fish fillet attached with it’s tail and head because hot smoking made it crisp and delicious. Do not throw away the backbone because you can seasoned it then Deep Fried Fish Back Bone and have your extra little snack.

I love smokey flavour, one of the comforting zone for me. Smoked mackerel is one of the oldest way to preserved extra harvest in the season. A number of wood smoke compounds act as preservatives. Phenol and other phenolic compounds in wood smoke are both antioxidants alongside other formaldehyde, acetic acid, and other organic acids,, which slow rancidification of animal fats, and antimicrobials, which slow bacterial growth.

Making hot smoked fish is easy, after you clean and debones the fish fillet, seasonen and cured then dry the surface, now  you need to inisiate the fire first and let the block of dry wood turned into charcoal first.  Never let the fire had any contact with the meat you want to hot smoked, not grilled or barbequed the fish so you should keep enough distance beetween the fish fillet with the firing wood.

You want to hot smoked fish, so keep the distance beetween the fire and smoking agent to the metal rack for hanging the mackerel fish. Once the wood turend into red charcoal, you can put it in the smoking chamber or a simple grill  like me.  Put the mackerel fish fillet in a metal net with at least 25 inches from the charcoal, you want the smoke that cooked the mackerel fish, not the direct heat from the charcoal.

Now we smoking the mackerel fish fillet, once your charcoal is ready and nicely firing out, now let’s begin  to make the smoke, shall we ??? After the charcoal is firing out, you need to put smoke agent like soaked wood chips over the charcoal to let the smoke start generated. The other method to generate smoke is using fresh green leaves by laying it over the charcoal and let the smoke coming by to cooked the mackerel fish.

Hot smoking fish process is between 165 and 185 Fahrenheit (73-85C) and this temperature is definitely cooked the fish. Hot smoking exposes the foods to smoke and heat in a controlled environment. Although mackerel fish that have been hot smoked are often reheated or cooked, they are typically safe to eat without further cooking. Within this temperature range, fish are fully cooked, moist, and flavorful, if you let the temperature raised more than 185 °F (85 °C), the smoked fish will shrink excessively, buckle or even burned.

 Hot Smoked Mackerel Pike Fish (Sanma) Recipe:

• 2 large Mackerel Pike Fish, Sanma or Pacific Saury Fish, gutted, cleaned, patted dry, set aside
  
• Curing for Mackerel Pike Fish : salt, sugar, white pepper & sansho peppercorn powder
• wood block, for making charcoal (you can use charcoal )
• woodchips, soaked in water for 10 minutes for generate the smoke

How to Make Hot Smoked Mackerel Pike Fish (Sanma):

• Cut open the sanma fish stomach and take out the guts

• Wash the sanma fish under a cold  running water, rub  and clean the reddish black part in the center of the cavity  below the back bone
• Butterfly the fish from the belly and revove the pin bones with clean tweezer or pliers, you can see the instruction how to butterfly the roundfish from the belly side
• Pat dry the excess moisture using kitchen paper
• Mix the mackerel pike fish fillet with the curing ingredient, let it rest in fridge for at least 12 hours, discard the dripping liquid, patted dry.

• Once the mackerel pike fish is already cured, the texture will be firmer and the color turned darker
• Hung or exposed the meat with cured mackerel pike fish fillet, let the it the outside layer form a dry pellicle before hot smoking process
• Meanwhile, fire the wood block or charcoal until ready, put the wire netat least 45 inches above the charcoal, so the direct heat won’t too much contact the mackerel pike fish (you want the heat of the smoke touch the mackerel fillet)
• Scatter the soaked woodchips or sawdust, springkle with a little bit of water if necessary, let the smoke released
• Put the mackerel pike fish fillet above the wire net, do not overloded and kept some space beetween the meat so the heat of the smoke have a greater contact with the fish
• Keep the heat constant, let the smoke generate gently, ass more soaked wooodchips if necessary and cooked the meat until dry and the internal temperature reach 160 F (70 C), it takes above 20-30 minutes for 1 inch thickness mackerel fillet with gentle heat hot smoke

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Salmon Marinated in Saffron Curry (Sous Vide) Served with Sayur Lodeh Pedas (Indonesian Spicy Vegetables Curry)

Salmon Marinated in Safrron Curry with Sayur Lodeh Pedas (Indonesian Vegetables Curry with Chayote, Green papaya, Pumpkin & Chayote Shoots)

Salmon with Spicy Saffron Curry over Sayur Lodeh Pedas (Indonesian Spicy Vegetables Curry). Filet of Norwegian salmon fish, marinated in coconut curry spice paste with saffron, slowly cooked in low temperature sous vide waterbath than served in a bed of vegetables curry.  This is a healthy, tasty and elegant salmon dish, packed with bursting flavour, contain high protein, fibers and nutritional values. If you want the salmon fish & vegetables curry contain less calories you can use skim milk or less fat yogurt instead of coconut milk or cream for it.

Salmon with Saffron Curry, Served in a Bed of Spicy Vegetables Curry

Saffron with Salmon Fillet, hmm Saffron made everything cooked with it more delish and fancy right ? so saffron and salmon isn’t it’s sounds tempting already ?  The saffron curry paste for marinating the salmon fish is similiar with my Indonesian Beef Rendang spice paste, but i replacing the turmeric with saffron thread. Using genuine Spanish saffron for my salmon fillet curry sous vide bring the simple dish to the next level of taste.

Genuine Saffron Saffron for Best Color & Fragrance

Salmon Sous Vide with Georgeous Spanish Saffron Curry Paste

I’m using beer cooler & ziplock bag for my sousvideurried salmon fillet, just like my previously Sous Vide Eel Fillet Recipe and Sous Vide Salmon Fillet Stuffed with Tofu Curd Recipe. Instead of beer cooler, any kind of heat insulating chamber is good to go for sous vide fish fillet; thermos, dewar flask or vacuum flask, as long the chamber is big enought to completely submerging the entire salmon fish fillet and also mantaining the waterbath temperature for extended periods of time.

Sous Vide Salmon Fillet Saffron Curry

Sous-vide is French term for “under vacuum”, a method of cooking food sealed in airtight plastic bags in a water bathor in a temperature-controlled steam environment for longer than normal cooking times for up to 96 hours, in some cases; at an accurately regulated temperature much lower than normally used for cooking, typically around 40°C (104 F) t0 45°C (113 F) for fish,  50°C (131 F) to 60°C (140 F) for meats and higher for vegetables.

Curried Salmon Fillet Sous Vide with Saffron & Spicy Vegetables Curry

Sous vide salmon curry or other fish fillet with beer cooler is a very simple; simply fill up your beer cooler with water just a couple degrees higher than the temperature you’d like to cook your food at (to account for temperature loss when you add cold food to it), seal your food in a plastic ziplock bag, drop it into the beer cooler waterbath, and close your beer cooler until your food is cooked. You can simply adjust the temperature to your preference with hot water after the waterbath temperature drop about (1-2)°C after 20 minutes soaking your salmon fillet, that’s why it’s better you use a good insulating beer cooler. Yup, it is that simple!!!

Salmon Marinated in Saffron Curry & Vegetabled Curry

Salmon Marinated in Safrron Curry with Sayur Lodeh Pedas (Indonesian Vegetables Curry with Chayote, Tofu, Tempeh, Green Bean, Green Papaya, Pumpkin & Chayote Shoots)

The best ingredients for low temperature sous vide salmon is sashimi grade salmon or vaccumed packed and flash frozen salmon fillet because the low temperature waterbath (40-50C) in sous vide method won’t killed all kind bacteria spores or parasit, especially this salmon fillet served in mi cuit or french style half cooked, so i suggest this low temparature salmon sous vide should never be served to immune compromised individuals like baby, elderly or pregnant woman. like i mention before, low temperature cooked salmon need prolonged period of cooking, so it won’t reach the savety zone without compromising the texture into mushy mess.

Barely Cooked Salmon Saffron Curry “mi cuit” or “half cooked” in French

The salmon fish fillet saffron curry cooked in 45°Celcius beer cooler waterbath for 45 to 60 minutes maximum until it mi cuit or French style “half cooked” salmon with succulent, tender and a little bit flaky. Loot at the color of the saffron curry marinated salmon fillet above, it’s moist, orange and barely cooked. The sous vide method retains the salmon fillet vibrant orange color, its briny juices, and produces a soft texture and nothing like tough, dry, greyish, and flaky fish in agressive high heat traditional cooking.

Georgeous Vibrant Yellowish Orange Color of Low Temperature Sous Vide Salmon in Saffron Curry Paste

Never cooked the salmon fillet in sous vide low temperature waterbath more than 60 minutes because it will compromised the salmon texture into mushy and losen it’s succulent texture. The maximum temperature for cooking salmon in sous vide is about 55°C because higher temperature will be contract and expelled the water content within the fish flesh and made the salmon become dry and too flaky.

Crispy & Crackling Pan Fried Salmon Skin

I fried the salmon skin until crispy and crackling. To make a stunning presentation of straight fried crispy salmon skin is easy, first you should have a scalled salmon skin and a non stick fry pan. Heat a little bit avocado oil on non sticky pan than seared the scale side down of the salmon skin, just before the salmon skin wringkled, i put some flat heavy goods (porcelain ramekin, small caseroll, etc) over the salmon skin to press the skin down and prevent it wringkled. Let the salmon skin pan fried slowly until crispy with a very gentle heat. Don’t forget to spray some oil too on the surface of the heavy thing you put over the salmon skin to prevent the skin sticking. Once the salmon skin scales side is crispy, you need to flip it out and finish to crisp up the other side.

Salmon Sous Vide with Sayur Lodeh Pedas

Sayur lodeh is an Indonesian vegetables in coconut milk curry, a herritage of Javanese cuisine. The coomon vegetables for sayur lodeh ingredients are young green jackfruit, eggplant, chayote, melinjo beans, pete or green stinky beans and leafs, long beans, green chili pepper, tofu and tempeh, which cooked in pale white coconut milk soups. This sous vide salmon curry served with sayur lodeh vegetables curry inspired by Chef Degan from  Letter D Cuisine & Bar Jakarta, he served the sous vide salmon mi cuit in a bed of white curried sayur lodeh and then served with some culinary foam made of the sayur lodeh broth.

SalmonSous Vide with Sayur Lodeh Pedas (Indonesian Vegetables Curry with Chayote, Tofu, Tempeh, Green Bean, Green Papaya, Pumpkin & Chayote Shoots)

My sayur lodeh pedas consist my absolute comfort vegetables with is chayote, chayote shoots and pumkin. I also add some diced young green papaya on it. The spice paste for sayur lodeh recipe contain shallot, garlic, candlenut, coriander, kencur or sand ginger powder, dried shrimp paste, salt and sugar. The redish-yellowish sayur lodeh is made with ground turmeric (or saffron) and chillies pepper , that’s why the additional name pedas or “hot” derived from.

Recipe Salmon Fillet Saffron Curry (Sous Vide with Beer Cooler & Ziplock Bag), Served with Sayur Lodeh Pedas

Recipe Salmon Fillet Saffron Curry (Sous Vide with Beer Cooler & Ziplock Bag) :

• 1 Pound (500 gr) skinless salmon fillet, cut into 2 portion
  
• 1 tbsp saffron curry spice paste (the spice paste recipe HERE)
  
• 1/4 gram genuine Spanish saffron, crushed with mortar & pestle a little bit
  
• 1/2 tbsp kaffir lime juice
• Salt and pepper to taste
• 30 ml extra virgin olive oil
  
• Ziplock plastic bag

Garnish : Poached chayote shoots, crispy salmon skin & confit cherry tomato

How to Make Sous Vide Salmon with Saffron Curry Paste:

• Season the salmon fillet  generously with kaffir lime juice, saffron curry paste, salt, and pepper, rubbed the seasoning and let it sit marinated in the fridge for at least 30 minutes.
• Springkle some more genuine Spanish saffron until it covering the salmon fillet generously
• Put the saffron curry marinated salmon fillet in a ziplock bag and then pour the olive oil
• Submerged the ziplock bag in the water partially to pushed the air out ouf it.
• Secure the ziplock seal once the air removed from the bag
• Place ziplock packed saffron seasoned salmon fillet  in the preheated beer cooler  waterbath in 45°C (i assume the temperature will drop to 40C after a couple minutes the salmon fish added)
• Let it sit in the waterbath for 1 hours, put some weight to let the bag completely submerged.
• Take away the sous vide salmonfish fillet bag from the beer cooler waterbath, set aside until it reach room temperature
• Pop out the sous vide salmon fish fillet from the ziplock bag, patted dry a little bit, keep it warm until served
  
• Served the the Saffron Curry Marinated Salmon Fillet Sous Vide with Sayur Lodeh.
  

Sayur Lodeh Pedas Recipe (Indonesian Spicy Curried Vegetables)

Ingredients:

• 1 tbsp vegetables oil
• 1 cup diced chayote
• 1 cup chayote shoots
• 1 cup diced tofu
• 1 cup diced tempeh (optional)
• 1 cup green bean (cut into 3 cm )
• 1 cup diced young green papaya
• 200 ml coconut milk
• 1 L chicken or vegetables stock
• 1 dried Indonesian bay leaves (daun salam)
• 400ml can coconut milk
• 1 lemongrass, bruised
• 1 tbsp palm sugar

Sayur Lodeh Spice Paste:

• 6 cloves red shallots
• 3 cloves ginger
• 1 tsp corriander
• 3 red chilies pepper
• 1/4 tbsp cumin
• 3 cm turmeric
• 3 cm galanggal

How to Make Sayur Lodeh Pedas (Indonesian Spicy Curried Vegetables)

• Heat up the vegetable oil in a wok pan, saute the spic paste until fragrance
• Put the lemongrass & bay leaves into the spice paste and continue to stir another 2 minutes
• Pour the vegetables broth, the coconut milk, tofu, tempeh and the rest of the vegetables (except the chayote shoots) into the pan
• Boil and simmper until the vegetables in throughly coked & tender
• Just before serving, add the chayote shoots and heat a little bit unil it cooked
• Served the Sayur Lodeh Pedas with Sous Vide Salmon Fillet Marinated in Saffron Curry Paste

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Salmon Sous Vide Stuffed with Braised Tofu Skin, Served with Orange Lemon Sauce & Asian Black Rice Salad

Salmon Sous Vide with Orange Lemon Sauce, Served with Black Rice Salad. The fillet of salmon trout fish rolled and stuffed with bean curd or tofu skin then slowly cooked in low temperature waterbath, seared with blowtorch and cut, paired with black rice salad  This is a healthy, tasty and elegant dish, packed with bursting flavour and contain high protein, fibers and nutritional values, and also low calories!

Just like my previously Sous Vide Eel Fillet Recipe, i’m using beer cooler for sousvide my salmon villet rollade. Instead of beer cooler, any kind of heat insulating chamber is good to sous vide fish fillet; thermos, dewar flask or vacuum flask, as long the chamber is big enought to completely submerging the entire fish fillet and also to mantaining the temperature for extended periods of time.

Sous vide salmon or other fish with beer cooler is a very simple task; simply fill up your beer cooler with water just a couple degrees higher than the temperature you’d like to cook your food at (to account for temperature loss when you add cold food to it), seal your food in a plastic ziplock bag, drop it in, and close your beer cooler until your food is cooked. You can simply adjust the temperature to your preference with hot water after the waterbath temperature drop about (1-2)°C after 1 hour soaking your salmon fillet, that’s why it’s better you use a good insulating beer cooler. Yup, it is that simple!!!

The salmon stuffed with spicy tofu skin or bean curd which cooked with kecap manis or Indonesian sweet soy sauce. Tofu skin, yuba, bean curd skin, bean curd sheet, or bean curd robes are films collected During the boiling of soy milk in an open shallow pan while in the process or making tofu, the film and dried into yellowish sheets known as tofu skin. The tofu skin soaked overnight in a fridge just before cooking, then slowly braised with sauteed garlic, shallots, oyster sauce, soy sauce  and kecap manis (Indonesian sweet soy sauce).

The black rice salad consist pluffy and tender cooked black rice, blanched chayote shoots, orange pulp, sous vide baby carrot, pickled silver skin onion, blanched winged beans, beansprout and edible black mustard blossom. You can put anything you want on your black rice, the more color the veggies the better. I recommend any kind of root vegetables like parnisp, beet root,cherry belle radish, daikon radish, it’s blended well with black rice salad.

The black rice salad for serving the sous vide salmon rollade  tender cooked black rice in a room temperature, served along pickled silver skin onion that gives an extra tangy n spicy flavour. The lettuce gives an extra crisp to enlighten the salad texture. Pulp of Navel orange gives a bursting sweet citrusy flavour once it pop out in the mouth, to let the black rice didn’t too starchy. The dressing for my black rice salad is very simple, a classic asian style dressing consist of soy sauce, avocado oil and aged rice vinegar.

The Orange-Lemon sauce for the salmon sous vide is pretty basic. I like the orange and lemon balance and the flavour didn’t overpowering each other. My favourite ratio is two part orange and one part lemon, so every two cups of orange juice you need only one cup of leon juice, but for the zest i like to add 1:1.

Making the lemon orange sauce for salmon sous vide is easy. First you need to melt butter in a skillet then add chopped garlic and onion. Saute the onion until translucent  but not browned, add a tablespoon of all purpose flour to make some roux and saute until the flour is not smells raw without browned it in a very low flame for about 2 minutes, then 2 cups of orange juice and one cup of lemon juice added, stirred it well to prevent any lump on it.The orange-lemon sauce then seasoned with salt pepper, and sugar (you can use honey instead) and reduced a little bit then once it cooked, add the orange and lemon zest. You can served the orange  lemon sauce directly or you can sieved it first.

Sous Vide Rolled Salmon Fillet, Stuffed with Braised Tofu Skin :

• 1 Pound (500 gr) salmon fillet, cut into 15 cm long fillet
• 1 cup braised tofu skin with soy sauce
• 1/2 grams genuine Spanish saffron
• 10 grams fresh basil leaves, patted dry, roughly chopped
• 2 tbsp kaffir lime juice
• Salt and pepper to taste
• 30 ml extra virgin olive oil
  
• Ziplock plastic bag

Garnish : Black Mustard Blossoms, Micro Green Herbs and Micro Red Amaranth

How to Make Sous Vide Beef Brisket Steak Using Rice Cooker:

• Season the salmon fillet  generously with kaffir lime juice, salt, and pepper, let it sit marinated in the fridge for at least 10 minutes.
• Patted dry the salmon fish fillet then spoon the braised tofu skin over the salmon fillet, Rolled the fillet and make sure there’s no air poket inside
  
• Rolled the eel fish fillet on a genuine Spanish saffron until it covering the salmon fillet generously
• Lay the salmonfish fillet in a cling wrap plastic then rolled it over, thighten the end to make a nice cillindrical shape
• Let the is in the fridge for another 2 hours until set, cut the end then put it in a ziplock bag and then pour the olive oil
• Submerged the ziplock bag in the water partially to pushed the air out ouf it.
• Secure the ziplock seal once the air removed from the bag
• Place ziplock packed saffron seasoned salmon fillet  in the preheated beer cooler  waterbath in 42°C (i assume the temperature will drop to 40C after a couple minutes the salmon fish added)
• Let it sit in the waterbath for 1 hours, put some weight to let the bag completely submerged.
• Take away the sous vide salmonfish fillet bag from the beer cooler waterbath, set aside until it reach room temperature
• Pop out the sous vide salmon fish fillet from the ziplock bag, patted dry a little bit
• Seared the rolled salmon sous vide until slighly browned and toasted with blowtorch flames.
• Served the the Soy Sauce Braised Tofu Skin Stuffed Salmon Rolade Sous Vide with the black rice salad , sous vide baby carrot, beluga caviar, micro herbs, shaved Parmiggiano-Reggiano cheese and lemon orange sauce

Recipe Orange Lemon Sauce:

• 1 tablespoons butter
• 2 cups freshly squeezed orange juice
• 1/2 teaspoon orange zest
• 1 cup lemon juice
• 1/2 teaspoon lemon zest
• 2 tablespoons freshly squeezed lemon juice
• 1/2 cloves garlic, finely chopped
• 1/2 tablespoon chopped onion
• 1 tablespoon of all purpose flour
• salt, pepper, sugar/honey for taste

How to Make Orange Lemon Sauce :

• Melt butter in a skillet, saute the onion and garlic until translucent  but not browned
• Add the flour to make some roux, saute until the flour is not smells raw but not browned it in a very low flame for about 2 minutes
• Pour the orange and lemon juice, stirred it well to prevent any lump on it.
• Seasoned the orange-lemon sauce then with salt,  pepper, and sugar/honey, it must be balance of sweet and sour
• Reduced a little bit with continous stirring, add the orange and lemon zest.
• Sieve the solid ingredients and the orang lemon sauce is ready to served

Recipe Braised Tofu Skin with Soy Sauce for Salmon Stuffing:

• 100 grams tofu skin or yuba (soaked in water overnight to soften it)
• 2 cloves garlic, smashed
• 1 shallots, roughly chopped
• 1 cm ginger, bruised
• 2 tablespoon soy sauce
• 2 tablespoon kecap manis (Indonesian sweet soy sauce)
• 1/2 tablespoon oyster sauce
• 1 tbsp olive oil
• 2 cups water

How to Make Braised Tofu Skin with Soy Sauce:

• Heat the olive oil in a wok pan, saute the garlic, shallot and ginger until nicely browned
• Add the soaked tofu skin and all ingredients
• Simmer until the water is complety evaporated and the flavour infused into the tofu skin

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Recipe Bottarga Crusted Sous Vide Eel Fish Fillet Stuffed with Spanish Chorizo, Basil, Saffron & Cheese, Served with Balsamic Reduction, Mashed Purple Sweet Potato, Sous Vide Carrot, Edible Mustard Blossom & Micro Herbs

Bottarga Crusted Saffron Infused Eel Fish Fillet Rollade Sous Vide with Spanich Chorizo, Basil and Cheese Stuffing, Served with Mashed Purple Yam, Sous Vide Carrot, Beluga Caviar and Balsamic Reduction

Bottarga Crusted Saffron Infused Eel Fish Fillet Rollade Sous Vide with Spanich Chorizo, Basil and Cheese Stuffing, Served with Mashed Purple Yam, Sous Vide Carrot, Beluga Caviar and Balsamic Reduction. The fillet of swamp eel stuffed and rolled then packed with lemon juice, spices & extra virgin olive oil, vaccum packed in ziplock then slowly cooked until tender and succulent in a low temperature beer cooler waterbath (about 40-42°C) for 45 minutes, drained from the bag and rolled in grated bottarga then seared with blow torch until the bottarga crust got toasted and slighly browned in all surfaces and then served with tangy Homemade Balsamic Vinegar Reduction.

Sous Vide Saffron Infused Rolled Swamp Eel Fillet Rollade with Spanich Chorizo, Basil and Cheese Stuffing, Served with Mashed Purple Yam, Sous Vide Carrot, Beluga Caviar and Balsamic Reduction

Sous-vide is French term for “under vacuum”, a method of cooking food sealed in airtight plastic bags in a water bathor in a temperature-controlled steam environment for longer than normal cooking times for up to 96 hours, in some cases; at an accurately regulated temperature much lower than normally used for cooking, typically around 40°C (104 F) t0 45°C (113 F) for fish,  50°C (131 F) to 60°C (140 F) for meats and higher for vegetables. I’ve been try to Sousvide Venison Steak, Black Angus Striploin Sous Vide and it turn out good, even tought cut of Beef Brisket Sous Vide created a tender and succulent meat. Sous vide method also used to pasteurized egg, beef and other meat to made it save to be eaten raw without cooking it. I pasteurized my beef tenderloin to make Yukhoe (Raw Korean Seasoned Beef Steak Tartare with Asian Pear).

Succulent Sous Vide Rolled Swamp Eel Fillet with 40°C Beer Cooler Waterbath

 

Beer Cooler Sous Vide Rolled Eel Fillet with Spanich Chorizo, Basil and Cheese Stuffing

My previously sousvide recipe using my old rice cooker, rice cooker is a very cheap consistance tools to mantain the waterbath temperature, but eversince the lowest temperature waterbath in my rice cooker metal pot is 51°C and it’s too high for sousvide fish fillet, hence i using my beer cooler for this sousvide eel fish fillet recipe. Beside beer cooler, any kind of heat insulating chamber is good to go; thermos, dewar flask or vacuum flask, as long the chamber is big enought to completely submerging the entire fish fillet and also to mantaining the temperature for extended periods of time. Fill up your beer cooler with water just a couple degrees higher than the temperature you’d like to cook your food at (to account for temperature loss when you add cold food to it), seal your food in a plastic ziplock bag, drop it in, and close your beer cooler until your food is cooked. You can simply adjust the temperature to your preference with hot water after the waterbath temperature drop about (1-2)°C after 1 hour soaking your fish fillet, that’s why it’s better you use a good insulating beer cooler. Yup, it is that simple!!!

Sous Vide Saffron Infused Rolled Swamp Eel Fillet Rollade with Spanich Chorizo, Basil and Cheese Stuffing, Served with Mashed Purple Yam, Sous Vide Carrot, Beluga Caviar and Balsamic Reduction

Crispy Skin Blow Torch Seared Saffron Infused Eel fish with Tender and Succulent Meat

Swamp eel fish fillet got oily and delicate flavour, similiar to it’s cousin unagi eel with fins which  popular in Japanese restaurant, served as Sweet Soy Sauce Broiled Eel (Unagi Kabayaki). Swamp eel fillet texture is more succulent and firm compare to the unagi eel, but i wondering why swamp eel didn’t got much attention in fine dining restaurant menu. So today, i decided to bring the swamp eel to the next level of fine dining lover.

Cheap and Delicious Fine Dining Swamp Eel Fish Dish

Can you imagine all the ingredients on this plate of beautifull  fine dining eel fillet dish cost me about IDR 10.000 (less than 1 USD) for a single portion. Asian swamp eel is cheap and also available through out the year, especially in the rainy season from September to March, the stock of swamp eel reach the highest peak. The live asian swamp eel cost me only about 2 USD/Kg, pretty much a great deal because swamp eel is low in cholesterol and very rich in omega 6 and omega 3 polyunsaturated fatty acid, which are extremely good for the body and hearth. Eversince this is sous vide eel fillet is cooked in low temperature, so i think most of the good fatty acid is retained after cooked.

Sous Vide  Eel Fillet Fillet Rollade with Spanich Chorizo, Basil and Cheese Stuffing, Served with Mashed Purple Sweet Potato  and Balsamic Reduction

Here in Indonesia, we used to called swamp eel as belut sawah or rice field eel, mostly prepared deep fried until crispy. The eel usually butterflied, flatened with meat hammer and then marinated with turmeric based seasoning before lighly batterred and deep fried into belut goreng. Other popular preparation of swamp eel is rendang belut, a thick and carmelized curry similiar to Indonesian Rendang Daging that using beef as the main ingredients.

Bottarga Crusted Eel Fish Fillet Rolade Stuffed with Chorizo, Basil and Cheese

The bottarga crust for this sous vide eel fish fillet using my Homemade Tuna Roe Bottarga di Tonno. I swear to God, a little bit of grated tuna bottarga bring the simple eel fillet rollade to another lever of taste. It’s briny, creamy and got a kicking savoury flavour once it toasted a little bit by blowtorch flames. The texture and the flavour of the bottarga crust on the eel fish fillet is a little bit sandy, similiar with fried and toasted crumbled salted egg yolk on Stir Fried Salted Egg Sauce Crab.

The entire components of the entire dish is quite a preparation; the sous vide saffron infused eel fish fillet rollade with Spanish chorizo, basil and cheese stuffing is  served  with mashed purple yam, sous vide baby carrot, Russian beluga caviar, micro greens herbs, edible black mustard flower, pine nuts, shaved Parmiggiano-Reggiano cheese, sliced grapes and balsamic reduction sauce

Please Focus on My Badass Japanese Chef Knives Istead the Beautifull Marbled Color Skin Swamp Eel Fillet

The Asian marbled swamp eel, Monopterus albus, also known as belut sawah or rice field eel . The eel resemble a long scale-less snake with a very tiny blind eyes. Asian swamp eels are often found in the mud underneath a dried-up pond or rice field. For this recipe i’m using swamp eel weighted 300 grams, about 14 inches long and got a beutifull marble pattern on the skin. The eel butterflied from the back and the entire back bone, head and the end tail removed using a very sharp knives to make a nice incision. I’m using this pricey bad ass Japanese knives, i gotta listen and lern from my old man who said “man should purchased they pricey toys before getting hitched, sice it’s obviously getting even harder right after”, so as a obedient son, i purchased my mre than 100 USD worth chef knives right now, lol.

The Eel Fish Fillet Stuffed with Homemade Spanish Chorizo, Basil Leaves and Parmagianno Reggiano Cheese

The swamp eel fillet is cut into about 6 inches long (15 cm), dizzled with a little bit of kaffir lime juice, salt and pepper and then let it marinated for about 10 minutes in the refrigerator. The marinated swamp eel fish fillet then drained and patted dry then laid on a cutting board. Chopped basil, chopped Homemade Spanish Chorizo and Parmagianno Geggiano laid over it. The fish fillet then rolled over to cover the stuffing. The rolled and stuffed eel fillet then rolled on a genuine Spanish saffron to cover the skin side generously

Spanish Saffron Infused Rollade of Eel Fish Fillet

The Homemade Spanish Chorizo stuffed eel fish fillet then rolled and thighten with cling wrap plastic to make a nice cilllindrical form. I let the rolled eel fish fillet sit in the refrigerator for about 2 hours until it set and the saffron flavour infused into the fish fillet before it’s sous vide in beer cooler for about 1 hour. I put the eel fillet on a ziplock and add some generous glug of extra virgin olive oil, vaccum packed it with air replacing method by submerging the ziplock bag in the water and secure the silicone sealed after the air is completely pushed away. The ziplock packed eel fish fillet then submerged in preheated 42°C waterbath in a beer cooler (i assume the temperature will be drop to 40°C after the cold eel fish fillet ziplock bag added). I let the fish fillet sous vide for about 1 hour.

Broiled The Bottarga Crust with Blowtorch Flames

After the chorizo basil and cheese stuffed eel fish fillet rollade sous vide completely dome, i take it out from the ziplock bag and drained it a little bit. The eel fish then rolled in a grated Homemade Bottarga and then i seared and toasted the bottarga crust with my brand new blow torch flames, you can use stove with skillet too if you didn’t got the blowtorch. Now your fine dining bottarga crusted rolled eel fish with chorizo, basil and cheese stuffing is officially done and ready to served.

Sous Vide Bottarga Crusted Saffron Infused Eel Fish Fillet with Spanish Chorizo, Basil and Cheese Stuffing Recipe

Sous Vide Bottarga Crusted Saffron Infused Eel Fish Fillet with Spanish Chorizo, Basil and Cheese Stuffing  Recipe :

• 1 Pound (500 gr) live swamp eel, butterflied and filleted, cut into 15 cm long fillet
• 50 grams Homemade Spanish Chorizo
• 30 grams freshly grated Homemade Tuna Roe Bottarga di Tonno
• 10 grams fresh basil leaves, patted dry, roughly chopped
• 1 tbsp kaffir lime juice
• Salt and pepper to taste
• 30 ml extra virgin olive oil
  
• Ziplock plastic bag

Garnish : Black Mustard Blossoms, Micro Green Herbs and Micro Red Amaranth

How to Make Sous Vide Beef Brisket Steak Using Rice Cooker:

• Season the eel fillet  generously with kaffir lime juice, salt, and pepper,let it sit marinated in the fridge for at least 10 minutes.
• Patted dry the eel fish fillet then add spanich chorizo, basil leaves and cheese over it and then rolled the fillet
• Rolled the eel fish fillet on a genuine Spanish saffron unil it covering the eel skin generously
• Lay the eel fish fillet in a cling wrap plastic then rolled it over, thighen the end to make a nice cillindrical shape
• Let the is in the fridge for another 2 hours until set, cut the end then put it in a ziplock bag and then pour the olive oil
• Submerged the ziplock bag in the water partially to pushed the air out ouf it.
• Secure the ziplock seal once the air removed from the bag
• Place ziplock packed seasoned eel fillet  in the preheated beer cooler  waterbath in 42°C (i assume the temperature will drop to 40C after a coule minutes the eel fish added)
• Let it sit in the waterbath for 1 hours, put some weight to let the bag completely submerged.
• Take away the sous vide eel fish fillet bag from the beer cooler waterbath, set aside until it reach room temperature
• Pop out the sous vide eel fish fillet from the ziplock bag, patted dry a little bit
• Rolled the eel in  a grated homemade tuna bottarga then seared the bottarga crusted until slighly browned and toasted with blowtorch flames.
• Served the bottarga crusted eel fillet with chorizo, basil and cheese stuffing with mashed purple yam, sous vide baby carrot, beluga caviar, micro herbs, shaved Parmiggiano-Reggiano cheese, grapes and balsamic reduction sauce

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