Ikan Nila Bumbu Acar Kuning
Embark on a culinary journey with Ikan Nila Bumbu Acar Kuning, a delightful Indonesian dish that combines the fresh flavors of fish with aromatic spices and herbs. This recipe showcases the vibrant and savory profile that is characteristic of Indonesian cuisine, making it a perfect centerpiece for any meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Ikan Nila (Nile Tilapia) | 2 fish |
| Kemangi (Thai Basil) | 1 bunch |
| Daun Salam (Bay Leaves) | 3 leaves |
| For the Spice Paste | |
| Bawang Merah (Shallots) | 5 cloves |
| Bawang Putih (Garlic) | 2 cloves |
| Kemiri (Candlenuts) | 3 nuts |
| Jahe (Ginger) | 1 thumb-sized piece |
| Kunyit (Turmeric) | 1 thumb-sized piece |
| Cabai Rawit Merah (Bird’s Eye Chili) | 10 pieces (some crushed, some sliced) |
| Garam (Salt) | To taste |
| Gula (Sugar) | To taste |
| Water | Sufficient for cooking |
| Minyak (Oil) | For sautéing |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 250 |
| Protein | 20 g |
| Carbohydrates | 15 g |
| Fats | 10 g |
| Fiber | 2 g |
Instructions
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Prepare the Fish: Begin by thoroughly cleaning the Ikan Nila, ensuring it is free from any impurities. Once cleaned, season the fish with salt and let it marinate for a short while. Heat oil in a pan and fry the fish until they are golden brown and crispy. Remove from the pan and set aside.
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Make the Spice Paste: In a mortar and pestle or food processor, combine bawang merah, bawang putih, kemiri, jahe, and kunyit. Grind until the mixture is smooth and well-combined, creating a fragrant spice paste.
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Sauté the Spices: In the same pan used for frying the fish, add a little more oil if needed. Heat the oil over medium heat, then add the ground spice paste along with the daun salam. Sauté until the mixture is aromatic and begins to release its fragrance.
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Add Liquid and Seasoning: Pour in about one cup of water to the sautéed spices. Season with salt, sugar, and any additional flavor enhancers you desire. Adjust the seasoning to your taste, allowing the mixture to simmer.
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Combine and Finish: Allow the liquid to reduce slightly—do not let it dry out completely. Just before removing from heat, add the kemangi, sliced cabai rawit, and the fried Ikan Nila. Gently stir to ensure the fish is coated with the flavorful sauce and allow it to absorb the taste for a couple of minutes.
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Serve: Turn off the heat and your Ikan Nila Bumbu Acar Kuning is ready to be served. Pair it with hot steamed rice and complement it with crispy tofu and tempeh for a delightful meal.
This dish not only captivates the taste buds but also brings a burst of color to your dining table, making it a perfect choice for family gatherings or special occasions. Enjoy the aromatic and spicy flavors that Indonesian cuisine has to offer!
