Ikan Nila Goreng Saos Padang
Ingredients
- 2 large Nile fish (ikan nila)
- 1 lime (for squeezing on the fish)
- 1 packet fried fish seasoning (bumbu racik ikan goreng)
- 1 onion, thinly sliced
- 2 kaffir lime leaves (daun jeruk)
- 8 shallots, thinly sliced
- 8 garlic cloves, thinly sliced
- 10 red curly chilies, thinly sliced
- 7 bird’s eye chilies (cabe rawit), thinly sliced
- 1 green onion, thinly sliced
- 1 teaspoon Masako seasoning dissolved in a small cup of warm water
- 1.5 tablespoons oyster sauce
- 4 tablespoons chili sauce
- 2 tablespoons ketchup
- Margarine (as needed)
- Olive oil (if available)
Instructions
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Prepare the Fish: Clean the Nile fish thoroughly, then rub with lime juice and the fried fish seasoning. Let it marinate for about 10 minutes. After marinating, fry the fish until golden and cooked through. Drain and set aside.
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Slice the Ingredients: While the fish is frying, thinly slice the onion, shallots, garlic, bird’s eye chilies, red curly chilies, and green onion.
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Sauté the Aromatics: In a skillet, melt some margarine and add all the sliced ingredients. Sauté until fragrant and translucent.
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Make the Sauce: Pour in the warm broth (prepared with the Masako seasoning), followed by the oyster sauce, chili sauce, ketchup, and a few drops of olive oil. Stir continuously until the mixture reaches a boil and begins to bubble. Adjust the seasoning to your taste.
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Serve: Place the fried fish on a serving plate and generously drizzle with the prepared sauce. Your Ikan Nila Goreng Saos Padang is ready to be enjoyed!
This dish beautifully combines the crispy texture of the fish with a vibrant, tangy sauce that adds layers of flavor, making it a delightful centerpiece for any meal. Serve it with steamed rice for a complete experience! Enjoy your culinary journey with this Indonesian classic.
