Low Fat Siomay
Discover the delightful fusion of flavor and health in this Low Fat Siomay recipe, a refreshing twist on the beloved Indonesian street food. Crafted with protein-rich white fish fillet and succulent shrimp, this guilt-free siomay boasts a light yet satisfying texture enhanced by aromatic garlic, ginger, and sesame oil. Wrapped in delicate wonton wrappers and steamed atop tender cabbage leaves, the dish is a feast for both the eyes and palate—perfect for those seeking a low-calorie, nutrient-packed meal. Ready in under an hour, these savory bundles are ideal for family dinners or special gatherings, served alongside lime wedges and a side of creamy peanut dipping sauce for an irresistible finish. Whether you're a siomay enthusiast or new to Indonesian cuisine, this recipe is sure to impress with its wholesome ingredients and vibrant flavors.
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Recipe Information
Ingredients
- 250 grams white fish fillet (such as cod or tilapia), skinned and cubed
- 100 grams shrimp, peeled and deveined
- 1 large egg
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon cornstarch
- 1 medium carrot, finely grated
- 20 pieces wonton wrappers
- 5 pieces cabbage leaves
- 4 pieces lime wedges, for serving
- optional peanut sauce, for dipping
Instructions
In a food processor, combine the white fish, shrimp, egg, low-sodium soy sauce, sesame oil, minced garlic, grated ginger, salt, black pepper, and cornstarch. Pulse until a smooth mixture forms.
Transfer the mixture to a mixing bowl and fold in the grated carrot until evenly distributed.
Lay out the wonton wrappers on a clean surface. Place a spoonful of the fish mixture in the center of each wrapper.
Gather up the sides of each wrapper and gently squeeze to encase the filling, leaving the top exposed. Repeat until all the mixture and wrappers are used.
Line a bamboo steamer or a regular steamer with cabbage leaves to prevent sticking.
Place the siomay in the steamer basket, making sure they are not touching one another.
Fill a large pot with a few inches of water and bring to a boil. Place the steamer basket over the pot, cover, and steam the siomay over high heat for about 20-25 minutes or until cooked through.
Carefully remove the siomay from the steamer and transfer to a serving plate.
Serve warm with lime wedges for squeezing over and a side of peanut sauce for dipping, if desired.
Nutrition Facts
Calories |
1231 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.3 g | 49% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 7.8 g | ||
| Cholesterol | 540 mg | 180% | |
| Sodium | 3061 mg | 133% | |
| Total Carbohydrate | 126.7 g | 46% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 21.2 g | ||
| Protein | 102.8 g | 206% | |
| Vitamin D | 13.8 mcg | 69% | |
| Calcium | 406 mg | 31% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 2450 mg | 52% | |
*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.
