Spiced fish steaks

Garang Asam Ikan

Preparation info
  • to serve


    • Difficulty


Appears in

By Sri Owen

Published 1980

  • About

This is a salty, spicy way to cook fish whose meat is rich and compact. It is very well suited to fresh tuna and other fish of the same family. But it can also be used for steaks of turbot or halibut; for angler-fish, the tail of which yields good firm steaks; for swordfish; and even for the humble dogfish. Other options open to Australian cooks would include the sea perch (Lates calcarifer, kakap in Indonesia); and Americans could choose red snappers or groupers, such as abound in t