From West Nusa TenggaraFish & Seafood
Jangan Bage (Sumbawa Sour Fish)
Jangan Bage (Ikan Asam Sumbawa)
Sumbawa's sour fish stew. Jangan means a dish with broth and bage means sour. Fresh and tangy, usually eaten warm with shrimp-paste sambal.
- Time
- 35 min
- Serves
- 4 people
- Origin
- West Nusa Tenggara
- Type
- Fish & Seafood
Ingredients
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Sliced aromatics
To serve
How to Make
Rub the fish with salt and lime, leave 10 minutes and rinse.
Boil the water with the shallots, garlic, turmeric, ginger, bay leaves and lemongrass.
Add the fish, tamarind, chillies, salt and sugar.
Cook on medium heat about 15 minutes until the fish is done and the broth reduces a little.
Serve warm with shrimp-paste sambal.
Kitchen tip
Sumbawa tamarind is known for a softer, more fragrant sourness. If using regular tamarind, use slightly less.
Questions
Where does Jangan Bage (Sumbawa Sour Fish) come from?
Jangan Bage (Ikan Asam Sumbawa) is a traditional dish from West Nusa Tenggara (capital: Mataram), in the Bali & Nusa Tenggara region of Indonesia.
How long does Jangan Bage (Sumbawa Sour Fish) take to make?
It takes about 35 min in total to make 4 servings, including preparation.
What is the secret to a good Jangan Bage (Sumbawa Sour Fish)?
Sumbawa tamarind is known for a softer, more fragrant sourness. If using regular tamarind, use slightly less.