Ikan Nila Goreng Saos Padang
Ingredients
| Ingredient | Quantity |
|---|---|
| Nila fish (medium-sized) | 2 pieces |
| Lime juice (for marinating) | 1 lime |
| Fish frying seasoning mix | 1 packet |
| Onion (thinly sliced) | 1 large |
| Kaffir lime leaves | 2 leaves |
| Red shallots (thinly sliced) | 8 cloves |
| Garlic (thinly sliced) | 8 cloves |
| Red curly chilies (thinly sliced) | 10 pieces |
| Bird’s eye chilies (thinly sliced) | 7 pieces |
| Green onion (thinly sliced) | 1 stalk |
| Instant broth seasoning | 1 teaspoon + 1 small glass of warm water |
| Oyster sauce | 1.5 tablespoons |
| Chili sauce | 4 tablespoons |
| Tomato sauce | 2 tablespoons |
| Margarine | To taste |
| Olive oil (optional) | To taste |
Instructions
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Begin by cleaning the Nila fish thoroughly. Marinate with lime juice and the fish frying seasoning mix, letting it sit for 10 minutes. Fry the fish until golden and cooked through, then drain on paper towels.
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While the fish is frying, slice all the aromatics: onion, shallots, garlic, both types of chilies, and green onion.
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In a skillet, melt margarine over medium heat and sauté all the sliced ingredients until fragrant. Then, add the broth mixture, oyster sauce, chili sauce, tomato sauce, and a few drops of olive oil. Stir continuously until the mixture comes to a boil and bubbles slightly. Taste and adjust seasoning as necessary.
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To serve, place the fried fish on a plate and generously drizzle the prepared sauce over it. Your Ikan Nila Goreng Saos Padang is now ready to enjoy!
