Ikan Kerapu with Teriyaki Sauce
Indulge in the delightful flavors of Ikan Kerapu with Teriyaki Sauce, a simple yet exquisite dish that will elevate your dining experience. This recipe combines the tender, flaky texture of grouper fillet with a luscious homemade teriyaki sauce, perfect for serving alongside steaming hot rice. Let’s dive into the details of this culinary creation.
Ingredients
To prepare this mouthwatering dish, gather the following ingredients:
- 500 grams grouper fillet (ikan kerapu), cleaned and filleted
- 1 packet of all-purpose flour (Tepung Sasa Serbaguna Original)
- 1 packet of Saori Teriyaki Sauce
- 1 clove of garlic, minced
- 1 large red chili pepper, sliced
- 1 stalk of green onion, chopped
- 1 tablespoon margarine (for sautéing)
- 1 teaspoon cornstarch (or substitute with sago flour)
- 1/2 cup water
- Salt, sugar, and seasoning powder (to taste)
Instructions
Step 1: Prepare the Fish
Start by placing the flour in a mixing bowl, adding just enough water to create a smooth batter. Dip each piece of grouper fillet into the flour mixture, ensuring it’s well-coated. In a deep pan, heat oil over medium-high heat, and carefully fry the fish until golden brown and cooked through. Once done, remove the fish from the oil and allow it to drain on a paper towel.
Step 2: Sauté the Aromatics
While the fish is frying, prepare the aromatics. Finely chop the garlic, slice the red chili, and coarsely chop the green onion. Set these aside for the sauce.
Step 3: Make the Teriyaki Sauce
In a separate pan, melt the margarine over medium heat. Add the minced garlic and sauté until fragrant but not fully browned. Then, introduce the sliced chili to the pan and sauté for an additional minute. Pour in the Saori Teriyaki Sauce and add the water, stirring to combine. Season the mixture with salt, sugar, and seasoning powder according to your taste. Allow the sauce to simmer until it slightly reduces.
Step 4: Thicken the Sauce
In a small bowl, dissolve the cornstarch in two tablespoons of water. Slowly pour this mixture into the simmering sauce while stirring continuously to prevent lumps. Cook until the sauce reaches a gentle boil and thickens, adjusting the flavor as necessary. Finally, stir in the chopped green onion and remove from heat.
Step 5: Serve
To serve, arrange the fried grouper fillets on a plate and generously drizzle the warm teriyaki sauce over the top. Pair this delicious dish with a steaming bowl of rice for a complete meal that will surely impress your family and friends.
Enjoy!
And there you have it! Your Ikan Kerapu with Teriyaki Sauce is ready to be savored. Enjoy the harmonious blend of flavors, and happy cooking! 🍽️✨
