Spicy Indonesian Tilapia with Fermented Tempeh

Ikan Mas with Tempe Semangit ala Kham: A Unique and Flavorful Indonesian Dish

Ingredients:

• 3 to 4 pieces of tilapia fish
• 1 piece of tempe semangit (fermented or overripe tempeh)
• 5 shallots
• 5 cloves of garlic
• 5 large chili peppers
• 12 small chili peppers
• Sugar and seasoning (to taste)
• 2-inch piece of ginger
• Coconut milk or canned coconut milk (as needed)
• Water (as needed)

Instructions:

1. Prepare the Fish:

   • Clean the tilapia fish thoroughly and cut into pieces according to your preference. Boil the fish with a few slices of ginger and shallots to infuse some initial flavors.

2. Prepare the Tempe Semangit:

   • Boil the tempe semangit (fermented tempeh) briefly, then drain it well. Once drained, mash or blend it until smooth.

3. Prepare the Spice Paste:

   • Blend the ginger, shallots, garlic, and both large and small chili peppers into a smooth paste. Heat some oil in a pan and sauté this spice paste until it becomes fragrant and aromatic.

4. Combine Ingredients:

   • Add the boiled fish pieces to the pan with the spice paste. Then, incorporate the mashed tempe semangit along with coconut milk and enough water to achieve your desired consistency.

5. Simmer and Season:

   • Allow the mixture to simmer for several minutes, letting the flavors meld together. Add sugar and seasoning to taste, adjusting as needed.

6. Serve:

   • Once everything is well-cooked and the flavors are well-balanced, serve the dish hot.

Enjoy this savory Indonesian delicacy that combines the unique flavors of fermented tempeh with tilapia fish in a rich, aromatic sauce!