Oplok Terong with Grilled Milkfish
Ingredients
| Ingredient | Quantity |
|---|---|
| Green eggplant | 1 whole |
| Grilled milkfish (bandeng) | As needed (preferably pre-grilled) |
| Ground Spices: | |
| Garlic | 3 cloves |
| Shallots | 4 cloves |
| Candlenuts | 3/4 nut |
| Coriander | 1/2 teaspoon |
| Turmeric | 1/2 segment |
| Kaffir lime leaves | To taste |
| Red chili (bird’s eye) | 10 pieces (more if desired) |
| Salt | To taste |
| Flavor enhancer | To taste |
| Granulated sugar | A pinch |
Instructions
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Prepare the Eggplant: Cut the green eggplant into small pieces and wash them with salt to remove the bitterness.
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Grill the Fish: Clean the milkfish and grill it until cooked (if you purchase pre-grilled fish, this step can be skipped).
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Make the Spice Paste: Blend all the ground spices together until smooth.
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Sauté the Spices: Heat about 2 tablespoons of cooking oil in a pan. Add the ground spice mixture and sauté until fragrant and fully cooked.
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Cook the Eggplant: Add the cut eggplant to the pan and pour in a little water. Cover and simmer until the eggplant becomes tender. Ensure the water doesn’t evaporate completely.
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Combine Ingredients: Gently add the grilled milkfish to the pan, stirring until everything is well mixed. Incorporate the kaffir lime leaves, flavor enhancer, and granulated sugar.
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Serve: Your Oplok Terong with Grilled Milkfish is ready to be served! This dish pairs wonderfully with corn fritters, crispy fried fish, crackers, and warm rice for a delightful breakfast or lunch experience.
Enjoy your meal! 😘
