Nila Sambal Mangga Recipe
Ingredients:
- 350 grams of Nile tilapia
- 1 unripe mango
- 7 red bird’s eye chilies
- 1 clove garlic
- Ground black pepper to taste
- A small amount of palm sugar
- Shrimp paste (terasi)
- Seasoning to taste
Preparation Steps:
-
Prepare the Tilapia:
- Begin by thoroughly cleaning the Nile tilapia. Once cleaned, coat the fish with a mixture of minced garlic and seasoning. Allow it to marinate for approximately 30 minutes, so the flavors can infuse into the fish.
-
Make the Mango Sambal:
- While the fish is marinating, you can prepare the sambal. Peel the unripe mango and slice it into thin, matchstick-sized pieces. If you prefer uniform pieces, you can use a grater to achieve consistent sizes.
- In a mortar and pestle or blender, grind the red bird’s eye chilies, roasted shrimp paste, garlic, palm sugar, and seasoning until smooth. Adjust the heat level by adding more chilies if you prefer a spicier sambal.
- Combine the ground mixture with the sliced mango. Taste and adjust seasoning if necessary.
-
-
Fry the Tilapia:
- Heat a sufficient amount of oil in a frying pan until hot. Carefully add the marinated tilapia to the hot oil, ensuring it is fully submerged for even cooking. Fry until the fish turns golden brown and crispy, then remove from the oil.
-
Serve:
- Place the fried tilapia on a serving plate. Generously spoon the mango sambal over the crispy fish.
Enjoy your Nila Sambal Mangga—a delightful combination of crispy tilapia and tangy, spicy mango sambal that will elevate your dining experience!
