Ikan Nila Bakar Teplon (Grilled Tilapia on a Skillet)
Discover the flavors of Indonesia with this tantalizing recipe for Ikan Nila Bakar Teplon, a dish featuring perfectly grilled tilapia infused with aromatic spices and savory sauces. Ideal for a quick yet delicious meal, this recipe showcases the essence of Indonesian cuisine with minimal equipment and maximum flavor.
Ingredients
- 500 grams of tilapia
- Juice of 1 lime
- Salt, to taste
For the Spice Paste:
- 2 cloves garlic
- 1 candlenut
- To taste: coriander seeds
- To taste: salt
- 1 piece of turmeric root
For the Basting Sauce:
- Tomato sauce
- Chili sauce
- Sweet soy sauce (kecap manis)
- Soy sauce (kecap asin)
- Oyster sauce
- Butter
Instructions
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Prepare the Tilapia:
- Begin by cleaning the tilapia thoroughly under cold running water. Pat it dry with paper towels.
- Rub the fish with lime juice and a generous amount of salt. Allow it to marinate for 15 to 30 minutes to enhance the flavor and remove any fishy odor.
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Make the Spice Paste:
- In a mortar and pestle, combine the garlic, candlenut, coriander seeds, salt, and turmeric root. Grind the ingredients into a smooth paste. Alternatively, use a food processor to achieve the same result.
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Marinate the Fish:
- After the initial marination, rinse the tilapia with clean water to remove excess salt and lime juice.
- Rub the prepared spice paste evenly over the fish, making sure to coat both sides thoroughly. Allow the fish to marinate in the spice paste for an additional 15 minutes.
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Grill the Tilapia:
- Heat a non-stick skillet (teflon) over low heat. Add a small amount of butter to the skillet to prevent sticking.
- Place the marinated tilapia in the skillet. Cook gently, basting the fish with the mixed basting sauce. To make the basting sauce, combine tomato sauce, chili sauce, sweet soy sauce, soy sauce, and oyster sauce to taste. Brush this mixture over the fish as it cooks.
- Avoid frequent flipping of the fish, as this can cause it to break apart. Cook the tilapia on each side until it is cooked through and has a nice golden-brown color.
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Serve:
- Once the tilapia is fully cooked, remove it from the skillet and place it on a serving platter.
- Serve the grilled tilapia hot with steamed rice and a side of sambal kecap, a condiment made from sweet soy sauce mixed with thinly sliced shallots, bird’s eye chilies, and tomatoes.
Enjoy this delightful Ikan Nila Bakar Teplon with its rich flavors and perfect texture—a true taste of Indonesian home cooking that will impress and satisfy any palate.
