Haruan Panggang Kaluk | Grilled Haruan Fish with Kaluk Sauce
Introduction
Dive into the vibrant flavors of Southeast Asia with this exquisite recipe for Grilled Haruan Fish, also known as Ikan Gabus Panggang Kaluk. This dish features the tender and delectable haruan fish, marinated with aromatic spices and grilled to perfection, bringing out its natural flavors and creating a delightful meal that can be enjoyed with various side dishes and sambals. Whether you’re looking to impress your family or explore new culinary horizons, this dish is sure to become a favorite.
Ingredients
| Ingredient | Quantity |
|---|---|
| Haruan fish (Ikan Gabus) | 2 pieces, approximately 500 grams each |
| Lime (Jeruk Nipis) | 1 fruit |
| Red shallots (Bawang Merah) | 12 cloves |
| Garlic (Bawang Putih) | 2 cloves |
| Curly chili (Cabe Keriting) | 5 pieces |
| Tomatoes | 2 medium, sliced |
| Turmeric (Kunyit) | 1 thumb-sized piece |
| Candlenuts (Keminting/Kemiri) | 2 nuts |
| Coriander (Ketumbar) | 1 teaspoon (whole or ground) |
| Salt | To taste |
| Sugar | To taste |
| Black pepper | To taste |
| Cooking oil | As needed |
| Banana leaves | For grilling (optional) |
Nutritional Information (Per Serving)
(Nutritional values may vary based on preparation and portion size.)
| Nutrient | Value |
|---|---|
| Calories | Approx. 300 kcal |
| Protein | Approx. 35 g |
| Carbohydrates | Approx. 15 g |
| Fat | Approx. 10 g |
| Fiber | Approx. 3 g |
Instructions
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Prepare the Fish: Begin by cleaning the haruan fish thoroughly while keeping the scales intact. Carefully make a cut from the top of the head all the way to the tail to create a pocket for the marinade. This will help the flavors penetrate deeper into the fish.
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Marinate with Lime: Squeeze the juice of the lime over the cleaned fish, ensuring that it coats the entire surface. This will help to tenderize the fish and add a refreshing flavor.
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Prepare the Spice Mixture: In a mortar and pestle or a food processor, blend together the red shallots, garlic, curly chili, turmeric, and candlenuts until you achieve a smooth paste. If you prefer a chunkier texture, you can leave some pieces unground.
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Season the Mixture: To the spice paste, add salt, sugar, and black pepper to taste. Adjust the seasoning according to your preference, keeping in mind that the flavors will deepen during cooking.
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Apply the Marinade: Generously rub the spice mixture onto the fish, ensuring it is well-coated both inside and out. Let it marinate for at least 30 minutes; for the best results, allow it to marinate for a few hours in the refrigerator to enhance the flavors.
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Prepare for Grilling: If desired, line your grilling surface with banana leaves to prevent the fish from sticking and to add a subtle flavor. Alternatively, you can use a grilling rack.
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Grill the Fish: Preheat your grill to medium-high heat. Place the marinated fish on the grill, cooking for approximately 5–7 minutes on each side, depending on the thickness of the fish. If the fish starts to flake easily and is opaque, it’s cooked through.
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Serve: Once the fish is perfectly grilled, remove it from the heat and let it rest for a few minutes. Serve with your choice of sides, such as fresh vegetables, rice, or a traditional sambal like sambal kecap or a lime dipping sauce. The combination of the smoky grilled fish with the tangy accompaniments creates a delightful culinary experience.
Conclusion
Enjoy the rich and tantalizing flavors of Grilled Haruan Fish with Kaluk Sauce, perfect for any occasion, whether it’s a family gathering or a casual dinner. This recipe is not only simple to prepare but also embodies the essence of home-cooked goodness, bringing people together around the table. Happy cooking, and may your culinary adventures be deliciously rewarding!
