Siomay

Bring the authentic flavors of Indonesia to your table with this delectable Siomay recipe, a beloved street food classic that's both hearty and satisfying. Featuring a savory blend of mackerel and shrimp mixed with tapioca flour and aromatic spices, the filling is beautifully encased in tender wonton wrappers and steamed to perfection. What sets Siomay apart is its delightful variety of accompaniments: steamed potatoes, chayote, tofu, and cabbage, all served with a rich, nutty peanut sauce and a tangy splash of lime. This versatile dish is perfect for sharing, offering a harmonious balance of textures and flavors in every bite. Ready in just over an hour and ideal for serving as an appetizer or light main course, Siomay is a must-try for anyone looking to explore bold, authentic Indonesian cuisine.

Nutriscore Rating: 75/100

Prep Time:45 mins

Cook Time:30 mins

Total Time:75 mins

Servings: 6

Ingredients

• 500 grams Mackerel fillets
• 100 grams Shrimp, peeled and deveined
• 150 grams Tapioca flour
• 1 large Egg
• 3 cloves Garlic, minced
• 1 teaspoon Salt
• 1 teaspoon Sugar
• 0.5 teaspoon White pepper
• 30 pieces Wonton wrappers
• 5 whole Cabbage leaves
• 3 medium Potatoes, cut into quarters
• 2 blocks Tofu, cut into large cubes
• 2 medium Chayote, cut into quarters
• 200 milliliters Peanut sauce
• 2 whole Lime, cut into wedges

Directions

Step 1

Start by preparing the fish mixture. In a food processor, combine the mackerel fillets and shrimp. Process until smooth.

Step 2

Transfer the fish mixture into a large mixing bowl. Add tapioca flour, egg, minced garlic, salt, sugar, and white pepper. Mix until all ingredients are well combined.

Step 3

Take a wonton wrapper and place about one tablespoon of the fish mixture in the center. Gather the edges of the wrapper around the filling, leaving the top exposed. Repeat with remaining wrappers and filling.

Step 4

Prepare a steamer by boiling water in the lower part. Line the steaming trays with cabbage leaves to prevent sticking.

Step 5

Arrange siomay, potato quarters, tofu cubes, and chayote on the steaming trays. Steam for 25-30 minutes, or until the siomay filling is fully cooked.

Step 6

Once cooked, remove and let them cool for a few minutes.

Step 7

Serve siomay with steamed potatoes, tofu, chayote, and a side of peanut sauce and lime wedges.

Step 8

Garnish with additional steamed cabbage leaves if desired.

Nutrition Facts

Serving size	(3160.6g)

Amount per serving	% Daily Value*
Calories	3758.0

Total Fat 124.6g	0%
Saturated Fat 26.9g	0%
Polyunsaturated Fat 12.3g
Cholesterol 764.8mg	0%
Sodium 7063.4mg	0%
Total Carbohydrate 478.3g	0%
Dietary Fiber 45.6g	0%
Total Sugars 78.6g
Protein 201.3g	0%

Vitamin D 1853.8IU	0%
Calcium 1051.7mg	0%
Iron 35.2mg	0%
Potassium 7265.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 29.2%

Protein: 21.0%

Carbs: 49.8%