Nila Goreng Sambal Matah
Ingredients:
| Ingredient | Quantity |
|---|---|
| Nila fillet | 500 grams |
| Lemon juice | From 1 lemon |
| Yellow spice paste | To taste |
| Coriander powder | 1 teaspoon |
| Pepper | 1 teaspoon |
| Salt | To taste |
| Kaffir lime leaves | 2-3 leaves, sliced |
| Red bird’s eye chili | 2, sliced |
| Green bird’s eye chili | 2, sliced |
| Shallots | 3, thinly sliced |
| Oil | For frying |
For Yellow Spice Paste:
| Ingredient | Quantity |
|---|---|
| Shallots | 3 |
| Garlic | 2 cloves |
| Turmeric | 1 piece |
Instructions:
- Prepare the Nila fillet (or substitute with dori or gurame) by marinating it with lemon juice for at least 15 minutes to enhance flavor.
- Rub the fish with the yellow spice paste, coriander powder, pepper, and salt. If you don’t have pre-made yellow spice paste, blend together 3 shallots, 2 cloves of garlic, and 1 piece of turmeric to create a smooth mixture. Let it marinate for 15-30 minutes for optimal flavor absorption.
- Heat oil in a frying pan and fry the fish until it is cooked through and golden brown. Once done, set aside.
- In a separate bowl, combine the sliced kaffir lime leaves, red and green bird’s eye chilies, and shallots. Pour hot oil over the mixture, gently pressing it to release the flavors.
- Drizzle this vibrant sambal mixture over the fried fish just before serving for a fresh and spicy finish.
This Nila Goreng Sambal Matah offers an ultimate fusion of crispy fish and fragrant sambal that will delight your taste buds. Enjoy!
