Pecak Ikan Mujaer/Mujair ala Betawi: A Flavorful Indonesian Delight
Ingredients
- 500 grams mujaer fish (about 3 pieces)
- 1 lime
- Salt to taste
- For the spice paste:
- 4 shallots
- 12 red bird’s eye chilies (adjust to taste)
- A thumb-sized piece of ginger
- 1 lime (for juice)
- Salt to taste
- MSG (optional)
- Water as needed
Instructions
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Prepare the Fish:
- Rinse the mujaer fish thoroughly under cold water. Pat dry with paper towels.
- Rub the fish with salt and the juice of one lime. Let it marinate for about 15 minutes.
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Fry the Fish:
- Heat oil in a frying pan over medium heat. Fry the fish until golden and crispy. You can adjust the level of crispiness according to your preference—either slightly crisp or very crispy.
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Prepare the Spice Paste:
- In a separate pan, heat a small amount of oil. Add the bird’s eye chilies, shallots, and ginger. Sauté until fragrant and slightly browned.
- Transfer the sautéed ingredients to a mortar and pestle or a blender. Grind to a smooth paste. Season with salt and MSG if using. If you like, you can add a small amount of roasted peanuts to the paste for additional flavor.
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Combine the Ingredients:
- Add a small amount of water to the spice paste to achieve a sauce-like consistency. Adjust the seasoning to taste.
- Stir in the juice of one lime.
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Mix and Serve:
- Gently fold the fried fish into the spice paste mixture, ensuring the fish is well coated. You can lightly press the fish into the paste to help it absorb the flavors.
- Serve the Pecak Ikan Mujaer immediately while it’s still warm. Enjoy the rich, spicy flavors of this Betawi-style dish!
Note
This recipe prepares enough for three fish, but only two fit comfortably in the mortar and pestle, so you might see two in the photos. Adjust the quantities as needed based on your serving size.
Enjoy the vibrant and tangy flavors of Pecak Ikan Mujaer, a true taste of traditional Betawi cuisine! 🐟🌶️
