Red Grouper Fish with Padang Sauce
Ingredients:
- 1 kg red grouper fish (approximately 6 fish), cleaned and marinated with lime juice
- Oil for frying the fish
For the Padang Sauce:
- Oil for sautéing
- 1 egg, beaten
- 2 stalks of lemongrass, bruised
- 2 cm galangal, bruised
- 2 cm ginger, bruised
- 3 kaffir lime leaves
- Sliced green onions, as needed
- 10 red chilies, blended
- Bird’s eye chilies, blended, as needed
- Garlic, blended, as needed
- Shallots, blended, as needed
- Tomato sambal
- Oyster sauce
- Sweet soy sauce
- Chili sauce
- Sugar, salt, and pepper, to taste
- Water, as needed
Preparation Steps:
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Frying the Fish: Begin by frying the marinated red grouper fish until they change color. Avoid frying them until they are completely dry. While the fish is frying, start preparing the Padang sauce.
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Making the Padang Sauce: Heat some oil in a pan and sauté the blended ingredients (red chilies, bird’s eye chilies, garlic, and shallots) until fragrant. Add the bruised lemongrass, galangal, ginger, and kaffir lime leaves. Stir well to combine.
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Add the tomato sambal, oyster sauce, sweet soy sauce, and chili sauce. Season with sugar, salt, and pepper. Pour in enough water to create a sauce consistency and let it boil. Taste and adjust the seasoning as needed.
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Once the sauce is well-seasoned, pour in the beaten egg while continuously stirring to prevent it from clumping.
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Add the sliced green onions and shallots, allowing them to wilt in the sauce.
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Serving: After the sauce is cooked and fragrant, remove it from heat and let it cool slightly. Pour the Padang sauce over the fried red grouper fish.
This delightful dish, Red Grouper Fish with Padang Sauce, is a symphony of flavors and textures, showcasing the rich culinary traditions of Padang cuisine. Serve it with steamed rice to complete the meal. Enjoy!
