156. Roa Fish Floss

Name: 156. Roa Fish Floss
Total time: 3600 s
Yield: 4 people
Cuisine: American
Ingredients: 400 g smoked roa fish, finely shredded (ready-to-use or store-bought); 20 shallots; 10 cloves garlic; 15 red bird’s eye chilies (adjust to taste) - me skip; 10 curly red chilies (adjust to taste) - me use 3 big red chili's; 2 tsp salt (to taste); 1 tsp mushroom stock powder; 1 tsp sugar (to taste); 6 kaffir lime leaves, remove the center ribs and slice thinly; Cooking oil (enough for sautéing)

nunzdy @nunzdy

Bandung

Roa fish is a local fish from Sulawesi, Indonesia. It is often prepared by smoking it for many hours to develop a deep smoky flavor. The flesh becomes quite firm and dry, so it is typically not eaten directly. Instead, locals commonly process it further into sambal.
One popular preparation is roa fish floss (abon ikan roa). This version is dry and has a long shelf life, making it ideal as a savory topping for rice or other dishes.

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Ingredients

1 hour

4 people

400 gsmoked roa fish, finely shredded (ready-to-use or store-bought)
20shallots
10 clovesgarlic
15red bird’s eye chilies (adjust to taste) - me skip
10curly red chilies (adjust to taste) - me use 3 big red chili's
☘️Seasoning and aromatics ☘️
2 tspsalt (to taste)
1 tspmushroom stock powder
1 tspsugar (to taste)
6kaffir lime leaves, remove the center ribs and slice thinly
Cooking oil (enough for sautéing)

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Steps

1 hour

1

Prepare the smoked roa fish. Use only the flesh and remove all the bones.
2

Place it into a grinder or food processor, then grind until smooth.
3

Prepare the spice paste
Blend or grind the shallots, garlic, bird’s eye chilies, and red chilies until smooth or slightly coarse, depending on your preferred texture. Toss in the sliced kaffir lime leaves.
4

Heat a generous amount of cooking oil over medium heat.
Add the spice paste and cook slowly, stirring often, until fragrant, add the kaffir lime leaves. Cook until oil separated. This step is the key to building deep flavor
5

Add salt, mushroom stock powder, and sugar. Adjust to taste.
Continue cooking on low heat. Then add the shredded roa fish.
6

Keep stirring and cooking over low heat until the fish floss becomes dry, aromatic, and slightly darker in color. The oil should lightly coat the mixture.
7

Ready to serve