Ikan Mas Terbang Sambal Dabu-Dabu
Ikan mas terbang sambal dabu-dabu is a vibrant and flavorful dish that brings together the crispy texture of fried fish and the fresh, zesty taste of sambal dabu-dabu. This recipe is perfect for those who appreciate the delightful harmony of savory and spicy flavors, making it an excellent addition to your culinary repertoire. Let’s dive into the ingredients and preparation steps to create this delicious dish.
Ingredients
| Ingredient | Quantity |
|---|---|
| Ikan mas (carp) | 1 whole fish |
| Lemon | 1 whole |
| Salt | To taste |
| Pepper | To taste |
| Garlic powder | To taste |
| Red chili peppers | 7 pieces |
| Ripe tomatoes | 1 piece |
| Shallots | 5 pieces |
| Cooking oil | For frying |
| Sugar | To taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 350 |
| Protein | 30g |
| Total Fat | 20g |
| Saturated Fat | 3g |
| Carbohydrates | 10g |
| Fiber | 2g |
| Sugar | 2g |
| Sodium | Varies with salt |
Instructions
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Prepare the Fish: Begin by cleaning the ikan mas thoroughly, removing scales and innards. Make a slight incision along the belly to aid in cleaning.
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Cut the Fish: Slice the sides of the fish from the tail to the head, ensuring not to cut all the way through. Rinse the fish under running water until it’s clean.
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Season the Fish: Place the cleaned fish into a bowl. Generously season with salt, pepper, and garlic powder. Cut the lemon in half; squeeze the juice from one half over the fish, ensuring it’s well coated. Allow the fish to marinate for about 15 minutes while you prepare the sambal dabu-dabu.
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Make the Sambal Dabu-Dabu: Finely chop the shallots, red chili peppers, and ripe tomato. Combine these ingredients in a small bowl.
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Season the Sambal: Squeeze the juice of the remaining lemon half over the chopped mixture. Add a pinch of salt and sugar, then mix everything thoroughly.
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Heat the Oil: In a deep frying pan or pot, heat a generous amount of oil. Ensure there’s enough oil for the fish to be fully submerged during frying.
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Fry the Fish: Once the oil is hot, carefully hold the fish by the head and gently lower it into the oil, ensuring the entire fish is submerged. Fry until golden brown and cooked through, which should take about 5-7 minutes. Use a slotted spoon to remove the fish and let it drain on paper towels.
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Serve: Place the crispy fried ikan mas on a serving plate. Generously spoon the sambal dabu-dabu over the fish, allowing the vibrant flavors to meld.
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Enjoy: Serve the ikan mas terbang sambal dabu-dabu immediately, paired with steamed rice or as part of a larger meal. The combination of crispy fish and fresh sambal makes for a delightful dining experience.
This dish is not only a feast for the senses but also a beautiful representation of Indonesian culinary tradition. Enjoy every bite of this deliciously crafted recipe, and let the flavors transport you to the bustling markets of Indonesia!
