Pecak Ikan Emas: A Delightful Indonesian Fish Dish
Ingredients:
- 2 medium goldfish (ikan emas)
- 3 shallots
- 4 red bird’s eye chilies (cabe rawit merah)
- 1 curly red chili (cabe merah keriting)
- 1 tomato
- Kencur (aromatic herb) to taste
- Cooking oil
- Salt, to taste
- Seasoning powder, to taste
- Water, as needed
Instructions:
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Prepare the Fish:
- Begin by frying the goldfish in hot oil until crispy and golden brown. Once cooked, remove from the oil and set aside.
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Prepare the Spice Mixture:
- In the same oil, fry the shallots and kencur until fragrant and golden brown. Remove from the oil and set aside.
- Simultaneously, boil the red bird’s eye chilies and tomato until softened. Drain and set aside.
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Blend the Spice Mixture:
- In a mortar and pestle, roughly grind the fried shallots and kencur along with the boiled chilies and tomato until you achieve a coarse paste. Season with salt and seasoning powder to taste. Add a little water to help blend the mixture if needed.
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Combine and Serve:
- Pour the coarsely ground spice mixture over the fried fish. Gently press and massage the fish with the spice mixture to ensure it is well-coated and the flavors are absorbed.
- Transfer to a serving dish, and your Pecak Ikan Emas is ready to be enjoyed!
This Pecak Ikan Emas recipe combines the crispy texture of fried fish with a rich, flavorful spice mixture, delivering a delightful taste of Indonesian cuisine. Perfect as a main dish, it pairs wonderfully with steamed rice and your favorite vegetable sides. Enjoy the bold flavors and aromatic spices that make this dish a true culinary treasure!
