Nila Goreng Sambal Bawang Tiram: A Delightful Indonesian Fried Fish with Spicy Garlic Sauce
Dive into the vibrant flavors of Indonesia with this Nila Goreng Sambal Bawang Tiram, a delectable dish featuring crispy fried tilapia topped with a savory sambal made from fresh ingredients. Perfect for a hearty family meal or a special gathering, this recipe will transport your taste buds to a world of culinary delight.
Ingredients
| Ingredients | Quantity |
|---|---|
| Tilapia Fish (Ikan Nila) | 2 medium-sized, cut into quarters |
| For the Sambal | |
| Red Tomato | 1/2, diced |
| Garlic | 1 clove, sliced |
| Shallots | 2, sliced |
| Red Chilies | 3, diagonally sliced |
| Lemongrass | 1 stalk |
| Kaffir Lime Leaves | 1 leaf |
| Green Onion (Green part only) | 1, roughly sliced |
| Oyster Sauce | 1 tablespoon |
| Cornstarch | 1/4 teaspoon (dissolved in a bit of water) |
| Royco (seasoning) | To taste |
| Salt | To taste |
| Ground Garlic | 1/2 teaspoon |
| Ground Turmeric | 1/2 teaspoon |
| All-Purpose Flour | 3 tablespoons |
| Water | As needed |
| Cooking Oil | As needed for frying |
Instructions
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Prepare the Fish: Begin by thoroughly cleaning the tilapia, then pat it dry. Rub the fish with salt and a splash of lime juice to neutralize any fishy odor, allowing it to marinate for a few minutes.
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-
Season the Fish: After marinating, coat the tilapia with ground garlic and turmeric, ensuring that the spices are evenly distributed. Let it sit for a while to absorb the flavors.
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Prepare the Sambal Ingredients: While the fish is marinating, prepare the sambal. Slice the shallots, garlic, and green onions. Cut the red chilies diagonally and dice the tomato. Wash the kaffir lime leaves and lemongrass, readying them for cooking.
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Coat the Fish: Mix the all-purpose flour with enough water to create a batter that’s not too thick or thin. Dip each piece of fish into this mixture, ensuring they are well-coated.
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Fry the Fish: In a deep pan, heat the cooking oil over medium heat. Once the oil is hot, gently place the battered tilapia in the pan. Fry until the fish turns golden brown and crispy on all sides, then remove and drain on paper towels.
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Prepare the Sambal: In the same or another pan, heat a bit more oil to sauté the sambal ingredients. Start by frying the sliced shallots and garlic until fragrant, then add the red chilies and diced tomato, cooking until soft.
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Add the Seasoning: Stir in the lemongrass, kaffir lime leaves, Royco seasoning, salt, oyster sauce, and the cornstarch mixture. Cook while stirring until everything is well combined and reaches a rich flavor. If the sambal is too thick, you can add a little water to achieve your desired consistency. Taste and adjust seasoning as necessary.
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Serve: Place the crispy tilapia on a serving platter and generously spoon the sambal over the fish.
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Enjoy: Serve your Nila Goreng Sambal Bawang Tiram hot, accompanied by steamed rice and perhaps a side of fresh vegetables for a complete meal.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 300 |
| Protein | 25g |
| Fat | 15g |
| Carbohydrates | 25g |
| Fiber | 2g |
| Sodium | 400mg |
This Nila Goreng Sambal Bawang Tiram will surely be a hit at your dining table, offering a delightful combination of textures and flavors that embody the essence of Indonesian cuisine. Enjoy your culinary adventure! Selamat Makan! 🍽️
