Ikan Lais Kering Cabe Ijo (Dried Green Chili River Fish)
Indulging in the tantalizing flavors of Southeast Asian cuisine, this recipe for Ikan Lais Kering Cabe Ijo presents a delightful way to prepare river fish with a spicy green chili dressing that will make your taste buds dance. Perfect for a cozy family meal or a special gathering, this dish combines the crunchiness of fried fish with a zesty and aromatic topping. Let’s dive into the ingredients, nutritional information, and step-by-step instructions to create this delicious dish.
Ingredients
| Category | Ingredients | Quantity |
|---|---|---|
| Fish | Ikan lais (river fish) | 10 pieces |
| Dressing | Green tomatoes (sliced) | 1 piece |
| Salt | to taste | |
| Lime juice | to taste | |
| Spice Mixture | Green chilies | 100 grams |
| Shallots (sliced) | 6 cloves | |
| Lime juice | to taste | |
| Sugar | to taste | |
| Salt | to taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 200 |
| Protein | 25 grams |
| Total Fat | 5 grams |
| Saturated Fat | 1 gram |
| Carbohydrates | 10 grams |
| Fiber | 2 grams |
| Sugar | 1 gram |
| Sodium | 300 mg |
Instructions
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Prepare the Fish: Begin by cleaning the ikan lais thoroughly under running water. Pat the fish dry with paper towels and then rub them generously with a mixture of salt and lime juice. Allow the fish to marinate for about 5 minutes. This step not only enhances the flavor but also helps to tenderize the fish.
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Make the Green Chili Mixture: In a mortar and pestle, coarsely grind the green chilies, shallots, lime juice, and a pinch of salt until well combined. Once you have a smooth paste, taste it and adjust the flavor with sugar and more salt or lime juice according to your preference. This vibrant green mixture is what will elevate your dish with its fresh and spicy kick.
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Fry the Fish: Heat a pan over low heat and add a generous amount of oil. Carefully place the marinated fish in the pan. Fry the fish slowly over very low heat, allowing them to cook thoroughly and become crispy without burning. This may take longer than usual frying but will result in perfectly dry and crunchy fish, which is the hallmark of this recipe.
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Prepare the Chili Topping: While the fish is frying, in another pan, sauté the sliced green tomatoes until they soften slightly. Then, add the previously prepared green chili mixture to the pan. Stir the mixture well for just a moment to combine the flavors, then turn off the heat. It’s essential to ensure that this mixture cools down completely before proceeding to the next step.
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Combine and Serve: Once the fish is fried to perfection, remove them from the pan and let them drain on a paper towel to absorb excess oil. Allow the green chili mixture to cool down completely, and once cooled, generously coat the fried fish with the chili topping. Important Note: Avoid adding the chili mixture while it is still hot, as this will affect the crispiness of the fish.
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Enjoy: Your Ikan Lais Kering Cabe Ijo is now ready to be served. This dish pairs wonderfully with steamed rice and can also be enjoyed as a side dish or an appetizer. The combination of crispy fish and the zesty, spicy topping creates an unforgettable culinary experience that will transport you straight to the heart of Southeast Asia.
Final Thoughts
Cooking is not just about the food; it’s about the love and effort you put into each dish. Ikan Lais Kering Cabe Ijo is a testament to that philosophy, bringing together simple ingredients to create something truly spectacular. Enjoy sharing this dish with family and friends, and relish the flavors that reflect the rich culinary traditions of the region.
This recipe invites you to explore and adapt to your taste; feel free to adjust the level of spice to your liking and make it your own. Happy cooking!
