Ikan Benggol Penyet Orek: A Savory Indonesian Delight
Ikan benggol penyet orek, a popular dish from Indonesia, is known for its aromatic sambal orek and crispy fried fish. This recipe is a flavorful balance of tangy and spicy elements, perfect for anyone who enjoys a good meal with a kick. Let’s dive into the details of creating this dish, which pairs beautifully with steamed rice or other traditional sides.
Ingredients
| Main Ingredients | Quantity |
|---|---|
| Ikan Benggol (Fish) | 4 pieces |
| Vinegar (Cuka Makan) | 5 tbsp |
| Salt (Garam) | 1 tsp |
| Ground Coriander (Ketumbar Bubuk) | 1/4 tsp (optional) |
| Ground Turmeric (Kunyit Bubuk) | 1/4 tsp (optional) |
| Sambal Orek Ingredients | |
| Red Chili (Cabe Rawit) | 5 pieces |
| Garlic (Bawang Putih) | 1/2 clove |
| Cooking Oil (Minyak) | 2 tbsp |
| Sugar (Gula) | To taste |
| Salt (Garam) | To taste |
Instructions
| Step | Instructions |
|---|---|
| 1. Marinate the Fish | Clean and rinse the ikan benggol thoroughly. In a bowl, mix the vinegar, salt, and optional ground turmeric and coriander. Marinate the fish for 15 minutes, allowing the flavors to soak in. This step helps tenderize the fish while adding a delicious tangy taste. |
| 2. Fry the Fish | Heat enough oil in a pan to fry the fish. Ensure the oil is hot enough to avoid the fish sticking to the pan. Depending on your preference, fry the fish to your desired level of doneness. Some people enjoy it slightly undercooked, while others prefer it crispy and fully cooked. Once done, remove and drain excess oil. |
| 3. Prepare the Sambal Orek | In a mortar, grind together the red chili and garlic. The amount of chili can be adjusted to your preference based on how spicy you like your sambal. If you prefer a milder taste, reduce the amount of chili or garlic accordingly. |
| 4. Cooking the Sambal Orek | Heat the oil in a pan until it is very hot. Once the oil is ready, pour it over the ground chili and garlic mixture, listening for the satisfying sizzle (the ‘cesss’ sound). This helps release the aroma of the sambal. Stir well and adjust the seasoning with sugar and salt to your taste. |
| 5. Final Touch | Gently press the fried fish with a spoon or spatula, as this is the “penyet” (press) part of the dish. Top the fish with the prepared sambal orek. The sambal should be slightly thick and full of flavor, making each bite flavorful and spicy. |
| 6. Serve and Enjoy | Serve the Ikan Benggol Penyet Orek with steamed rice or your favorite side dish. Enjoy the crispy fish with the spicy sambal for a truly Indonesian dining experience! |
Tips for Success:
- Oil Temperature: Ensure the oil is hot enough before frying the fish to avoid sticking to the pan. This ensures a crisp, golden crust.
- Adjusting Spiciness: The amount of chili in the sambal can be tailored to your spice tolerance. For a milder version, you can reduce the number of chilies or omit them entirely.
- Garnishing: If desired, garnish with fresh herbs or fried shallots for added texture and flavor.
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | ~350 kcal |
| Protein | ~25 g |
| Carbohydrates | ~5 g |
| Fat | ~28 g |
| Fiber | ~2 g |
| Sodium | ~600 mg |
This recipe is perfect for those who love traditional Indonesian flavors with a kick. The crispy fish and spicy sambal orek create an unforgettable combination that will leave you coming back for more. Enjoy cooking this flavorful dish and bring a taste of Indonesia into your kitchen!
