Ikan Goreng Kerapu Merah Saus Padang
Dive into the vibrant flavors of Indonesian cuisine with this delightful recipe for Ikan Goreng Kerapu Merah Saus Padang. This dish features crispy fried grouper, topped with a rich and spicy Padang sauce that perfectly complements the tender fish. Whether you’re planning a special family dinner or looking to impress guests with a taste of Southeast Asia, this recipe is sure to become a favorite in your culinary repertoire.
Ingredients
| Ingredient | Quantity |
|---|---|
| Grouper fish (ikan kerapu) | 1 kg (approximately 6 fish) |
| Lime juice (for marinating) | From 1 lime |
| Cooking oil (for frying) | As needed |
| Padang sauce | As needed |
| Oil (for sautéing) | As needed |
| Chicken egg | 1, beaten |
| Lemongrass (serai) | 2 stalks, bruised |
| Galangal (lengkuas) | 2 cm, bruised |
| Ginger (jahe) | 2 cm, bruised |
| Kaffir lime leaves (daun jeruk) | 3 leaves |
| Green onions (daun bawang) | To taste, sliced |
| Red chili peppers (cabe merah) | 10, blended |
| Bird’s eye chili (cabe rawit) | To taste, blended |
| Garlic (bawang putih) | To taste, blended |
| Shallots (bawang merah) | To taste, blended |
| Tomato sauce (sambel tomat) | To taste |
| Oyster sauce (saus tiram) | To taste |
| Sweet soy sauce (kecap manis) | To taste |
| Chili sauce (sambel cabe) | To taste |
| Sugar | To taste |
| Salt | To taste |
| Pepper | To taste |
| Water | As needed |
Instructions
| Step | Description |
|---|---|
| 1 | Begin by cleaning and marinating the grouper fish in lime juice for a refreshing flavor. Ensure the fish is thoroughly cleaned and prepared before frying. |
| 2 | Heat cooking oil in a deep pan or skillet over medium heat. Carefully place the marinated fish into the hot oil and fry until the fish turns golden brown and crispy. Be careful not to overcook; the fish should remain moist inside. Once cooked, remove the fish and place it on paper towels to drain excess oil. |
| 3 | While frying the fish, prepare the Padang sauce. In a separate pan, heat some oil over medium heat and sauté the blended chili peppers, garlic, and shallots until fragrant. |
| 4 | Add the bruised lemongrass, galangal, ginger, and kaffir lime leaves to the pan, allowing the aromatic flavors to infuse. Stir well to combine the ingredients. |
| 5 | Pour in enough water to achieve the desired sauce consistency. Allow the mixture to come to a boil, then taste and adjust the seasoning with salt, sugar, and pepper as needed. |
| 6 | Once the sauce is bubbling, gently stir in the beaten egg, ensuring it mixes well with the sauce while cooking. Continue to stir until the egg is fully incorporated and the sauce thickens slightly. |
| 7 | Add the sliced green onions and onions to the sauce, allowing them to wilt slightly without losing their crunch. Remove the sauce from heat once the vegetables are tender but vibrant. |
| 8 | Allow the fried fish to rest for a moment to lose any remaining steam. Then, generously drizzle the prepared Padang sauce over the crispy fish, ensuring it is well coated and flavorful. |
| 9 | Serve immediately, garnished with additional green onions or lime wedges if desired, and enjoy this delightful dish with steamed rice or as part of a larger meal. |
Nutritional Information (Approximate per serving)
| Nutrient | Amount |
|---|---|
| Calories | 350 |
| Protein | 28 g |
| Carbohydrates | 15 g |
| Total Fat | 20 g |
| Saturated Fat | 4 g |
| Fiber | 2 g |
| Sodium | 800 mg |
This Ikan Goreng Kerapu Merah Saus Padang is a culinary gem that marries the crispy texture of fried grouper with the robust flavors of Padang sauce, making it an unforgettable dish that showcases the richness of Indonesian flavors. Enjoy the delightful experience of cooking and sharing this exquisite meal with family and friends!
