Ikan Nila Bakar Teplon: A Flavorful Grilled Nile Tilapia
Ikan Nila Bakar Teplon, or Grilled Nile Tilapia cooked on a frying pan, is a delightful dish that highlights the delicate flavors of the fish, enhanced by a medley of spices and sauces. This recipe is easy to follow and perfect for a family dinner, bringing a taste of Indonesia right to your kitchen. Let’s embark on this culinary journey with the ingredients, preparation steps, and nutritional information laid out for your convenience.
Ingredients
| Ingredient | Quantity |
|---|---|
| Nile Tilapia (Ikan Nila) | 500 grams |
| Lime Juice (Jeruk Nipis) | To taste |
| Salt (Garam) | To taste |
| Spice Blend (Bahan Ulek) | |
| Garlic (Bawang Putih) | 2 cloves |
| Candlenuts (Kemiri) | 1 piece |
| Coriander (Ketumbar) | To taste |
| Salt (Garam) | To taste |
| Turmeric (Kunyit) | 1 small piece |
| Basting Ingredients (Bahan Oles Bakar) | |
| Ketchup (Saus Tomat) | To taste |
| Chili Sauce (Saus Sambal) | To taste |
| Sweet Soy Sauce (Kecap Manis) | To taste |
| Soy Sauce (Kecap Asin) | To taste |
| Oyster Sauce (Saus Tiram) | To taste |
| Butter (Mentega) | For cooking |
Instructions
-
Preparation of the Fish: Begin by cleaning the Nile Tilapia thoroughly under running water. Once clean, drizzle lime juice over the fish and sprinkle salt generously, ensuring it is well coated. Let the fish marinate for approximately 15 to 30 minutes to absorb the flavors.
-
-
Prepare the Spice Paste: While the fish marinates, prepare the spice blend. In a mortar and pestle, combine the garlic, candlenuts, coriander, salt, and turmeric. Grind the ingredients into a smooth paste, allowing the aromatic flavors to meld beautifully.
-
Marinate the Fish Again: After marinating the fish with lime and salt, rinse it under clean water. Next, coat the fish with the prepared spice paste, ensuring every nook and cranny is infused with the delightful flavors. Allow it to marinate for an additional 10 minutes.
-
Cooking the Fish: Heat a non-stick frying pan (teplon) over low heat and add a small amount of butter. Once melted, gently place the marinated fish in the pan. As the fish cooks, baste it with the basting mixture on both sides. Be careful not to flip the fish too frequently; this helps maintain its structure and prevents it from falling apart.
-
Finishing Touches: Cook the fish until it is thoroughly done and has a beautiful golden color. The cooking time will vary based on the thickness of the fish. Once cooked, carefully lift the fish from the pan.
-
Serving Suggestions: Serve your Ikan Nila Bakar Teplon hot, accompanied by steaming white rice and a side of sambal kecap, which is a refreshing mixture of soy sauce, sliced shallots, bird’s eye chili, and tomato. This combination elevates the dish and provides a delightful contrast to the rich flavors of the grilled fish.
Nutritional Information (per serving, estimated)
| Nutrient | Amount |
|---|---|
| Calories | 250 kcal |
| Protein | 30 grams |
| Total Fat | 12 grams |
| Saturated Fat | 3 grams |
| Carbohydrates | 4 grams |
| Fiber | 1 gram |
| Sugar | 1 gram |
| Sodium | 600 mg |
Enjoy the enticing flavors and aromas of Ikan Nila Bakar Teplon, a dish that not only satisfies the palate but also brings a touch of warmth and comfort to your dining table. Whether you’re cooking for family or friends, this recipe is sure to impress and inspire. Happy cooking!
