Ikan Nila and Shellfish in Padang Sauce
Indulge in the vibrant flavors of Indonesian cuisine with this delightful recipe for Ikan Nila and Shellfish in Padang Sauce. Combining the crispy goodness of fried Nile tilapia with succulent shellfish enveloped in a rich, spicy sauce, this dish is sure to impress. Here’s a step-by-step guide to crafting this mouthwatering meal:
Ingredients:
- 1 whole Nile tilapia
- 500 grams of shellfish (any type you prefer)
- 1 red chili pepper
- 3 shallots
- 3 cloves garlic
- 1 onion
- 1 thumb-sized piece of ginger
- 2 tablespoons tomato ketchup
- 2 tablespoons oyster sauce
- 2 tablespoons chili sauce
- 1/2 cup water
- Salt, to taste
- Sugar, to taste
- Black pepper, to taste
Instructions:
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Prepare the Ingredients:
- Clean the Nile tilapia and shellfish thoroughly. For the tilapia, fry until crispy and set aside. For the shellfish, boil with a thumb-sized piece of crushed ginger for 5-10 minutes until cooked.
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Prepare the Aromatics:
- Finely chop the onion. Coarsely grind the shallots, garlic, red chili pepper, and a bit of ginger using a mortar and pestle or food processor.
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Cook the Base:
- Heat a pan and sauté the chopped onion until fragrant. Add the coarsely ground spice mixture and cook until the spices are aromatic and the raw smell disappears.
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Create the Sauce:
- Pour in the 1/2 cup of water. Once the mixture starts to boil, add sugar, salt, all the sauces (tomato ketchup, oyster sauce, and chili sauce), and black pepper. Adjust seasoning according to your taste.
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Combine and Simmer:
- Add the boiled shellfish to the sauce. Let it simmer until the sauce thickens and the shellfish absorbs the flavors.
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Serve:
- Pour the shellfish and sauce mixture over the crispy fried Nile tilapia. Serve hot and enjoy!
This Ikan Nila and Shellfish in Padang Sauce recipe makes for an exceptional meal, perfect for a special dinner or to impress your guests with a taste of Indonesian flavors. Enjoy your culinary creation!
