Ikan Nila Bumbu Kuning Kemangi: A Flavorful Indonesian Delight
Embark on a culinary adventure with this delightful recipe for Ikan Nila Bumbu Kuning Kemangi, a vibrant Indonesian dish that beautifully marries the rich flavors of fish with aromatic herbs and spices. This recipe features the beloved Nile tilapia, known as ikan nila, and is complemented by the fresh taste of kemangi (basil). With its colorful presentation and enticing aroma, this dish is sure to be a hit at your dining table, offering a taste of Indonesia right in your home.
Ingredients
| Ingredients | Quantity |
|---|---|
| Ikan Nila (or substitute with other fish) | 1/2 kg |
| Fresh Kemangi (basil) | 1 bunch (leaves only) |
| Ginger (jahe), crushed | 1 piece (about 1 inch) |
| Galangal (lengkuas), crushed | 1 piece (about 1 inch) |
| Lemongrass (serai), crushed | 1 stalk (use the white part) |
| Bay leaves (daun salam) | 2 leaves |
| Kaffir lime leaves (daun jeruk) | 2 leaves |
| Cooking oil | As needed |
| Water | As needed |
| Seasoning (optional) | To taste (optional, not used here) |
| Spice Paste (Bumbu Halus) | |
| Shallots (bawang merah) | 6 cloves |
| Garlic (bawang putih) | 6 cloves |
| Turmeric (kunyit), fresh | 1 piece (about 1 inch) |
| Candlenuts (kemiri) | 2 nuts |
| Large tomato | 1/2 piece |
| Red chili peppers | 4 pieces |
| Bird’s eye chili (cabe rawit) | To taste (optional, not used here) |
| Sugar | To taste |
| Salt | To taste |
Instructions
| Step | Description |
|---|---|
| 1 | Prepare the Fish: Clean the ikan nila thoroughly and rub it with salt. Allow it to marinate for a few minutes to enhance the flavor. |
| 2 | Fry the Fish: Heat cooking oil in a frying pan over medium heat. Fry the fish until it is cooked through and has a golden-brown crust. Remove and drain on paper towels. |
| 3 | Make the Spice Paste: In a blender or food processor, combine shallots, garlic, turmeric, candlenuts, and half of the tomato. Blend until you achieve a smooth paste. |
| 4 | Sauté the Spice Paste: In the same pan, heat a bit of oil if necessary. Add the spice paste along with crushed ginger, galangal, lemongrass, bay leaves, and kaffir lime leaves. Sauté until fragrant, about 3-5 minutes. |
| 5 | Simmer the Sauce: Pour in enough water to create a sauce. Bring it to a boil, then taste for seasoning. Adjust with salt and sugar to your preference. |
| 6 | Combine the Ingredients: Gently add the fried fish back into the pan. Sprinkle the fresh kemangi leaves over the fish and carefully turn it to ensure the sauce coats the fish evenly. |
| 7 | Finish the Dish: Allow the dish to simmer for another 2-3 minutes, allowing the fish to absorb the flavors. Once ready, turn off the heat and let it rest for a moment. |
| 8 | Serve: Transfer the ikan nila bumbu kuning kemangi to a serving platter. Serve warm with steamed rice and enjoy the medley of flavors that reflect the heart of Indonesian cuisine! |
Nutritional Information
| Nutrient | Amount per serving |
|---|---|
| Calories | Approximately 300 kcal |
| Protein | 25 g |
| Carbohydrates | 10 g |
| Fat | 18 g |
| Fiber | 2 g |
| Sodium | Varies (depends on added salt) |
Conclusion
Ikan Nila Bumbu Kuning Kemangi is not just a meal; it is a celebration of Indonesian flavors that you can easily replicate at home. The combination of fried fish with a fragrant, spicy sauce infused with aromatic herbs creates an unforgettable dining experience. Perfect for family dinners or special occasions, this dish pairs beautifully with a side of steamed rice and a fresh vegetable salad. Dive into the world of Indonesian cooking and let this dish take you on a flavorful journey that your taste buds will cherish!
