Mujair Nyat-Nyat: A Delicious Recipe from Putu Kintamani
Experience the rich flavors of Balinese cuisine with Mujair Nyat-Nyat, a traditional fish dish from the region of Kintamani. This savory and aromatic recipe combines fresh fish with a vibrant blend of spices and herbs, creating a mouthwatering experience that is both satisfying and full of character. Perfect for a family meal or special gathering, Mujair Nyat-Nyat brings a taste of Bali to your kitchen.
Ingredients
- 1 kg Mujair Fish (Tilapia) – Cleaned and scaled
- 8 Shallots – Peeled
- 4 Garlic Cloves – Peeled
- 10 Bird’s Eye Chilies – Adjust quantity for desired heat
- Turmeric – A small piece, peeled
- Galangal – A small piece, peeled
- Cekuh (Kaffir Lime Leaf) – A small piece
- Ginger – A small piece, peeled
- 2 Candlenuts – Lightly toasted
- 1 Lemongrass Stalk – Trimmed and bruised
- 3 Bay Leaves
- 2 Lime Leaves – Torn
- Salt – To taste
- Sugar – To taste
- Seasoning Powder (Masako and Ladaku) – To taste
- Oil – For frying and sautéing
Steps
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Prepare the Fish: Heat oil in a frying pan over medium heat. Fry the mujair fish until it is half-cooked. Set aside.
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Make the Spice Paste: In a blender or food processor, combine the shallots, garlic, bird’s eye chilies, turmeric, galangal, cekuh, ginger, and candlenuts. Blend until you achieve a smooth paste.
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Cook the Spice Paste: Heat a generous amount of oil in a large pan over medium heat. Add the spice paste and sauté until it becomes fragrant. Add the bay leaves and lemongrass stalk, cooking until the spices are well-cooked and aromatic.
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Simmer the Sauce: Pour in 3 cups of water into the pan with the spice paste. Stir to combine and bring to a gentle simmer.
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Season the Dish: Add salt, sugar, and seasoning powder to the simmering sauce. Adjust the seasoning to taste.
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Add the Fish: Carefully place the partially fried mujair fish into the pan with the sauce. Gently stir to coat the fish with the sauce.
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Cook to Perfection: Allow the dish to simmer until the fish is fully cooked and the flavors have melded together. The sauce should reduce and thicken slightly.
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Serve: Once the sauce has absorbed into the fish and the flavors are well-developed, remove from heat. Serve the Mujair Nyat-Nyat hot with steamed rice.
This Mujair Nyat-Nyat recipe from Putu Kintamani offers a delightful taste of traditional Balinese cuisine, characterized by its rich and aromatic spices. Enjoy the unique blend of flavors and textures in every bite.
