Pecak Ikan Emas ~Leana
Ingredients:
| Ingredient | Quantity |
|---|---|
| Goldfish (medium) | 2 |
| Shallots | 3 |
| Bird’s eye chilies | 4 |
| Curly red chili | 1 |
| Tomato | 1 |
| Kencur (aromatic ginger) | to taste |
| Oil | for frying |
| Salt | to taste |
| Seasoning | to taste |
| Water | as needed |
Instructions:
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Fry the Fish: Begin by frying the goldfish until they are crispy. Once done, set them aside on a plate to drain any excess oil.
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Prepare the Spice Blend: In the same oil, sauté the shallots and kencur until fragrant. Set this mixture aside.
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Boil the Vegetables: In a separate pot, boil the bird’s eye chilies and tomato until soft, then set them aside as well.
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Create the Spice Paste: Using a mortar and pestle or a food processor, coarsely grind together the sautéed shallots, kencur, boiled chilies, and tomato. Add salt and seasoning to taste, along with a little water to achieve the desired consistency.
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Combine and Serve: Pour the prepared spice paste over the fried fish, gently pressing it down to ensure the flavors penetrate the fish.
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Final Touches: Once the fish is well-coated with the spices, remove from heat. Your Pecak Ikan Emas is now ready to be served! Enjoy this flavorful dish with steamed rice for a delightful meal.
This recipe beautifully combines the savory flavors of fried fish with a vibrant, aromatic spice blend, perfect for any occasion.
