Crispy Ikan Mujair with Zesty Sambal Dabu-Dabu

Ingredients:

For the Fried Ikan Mujair:

For the Sambal Dabu-Dabu:

Instructions:

Prepare the Fish:
- Begin by thoroughly cleaning the Ikan Mujair, ensuring that the gills and insides are removed. Rinse the fish under cold water. To neutralize any fishy odor, marinate the cleaned fish with lime juice and set aside for about 10 minutes.
Prepare the Spice Paste:
- In a mortar and pestle or a blender, grind the coriander seeds, garlic, and galangal into a smooth paste. Add salt to the paste and mix well.
Marinate the Fish:
- Rub the spice paste all over the fish, ensuring it is well-coated. Allow the fish to marinate for at least 30 minutes to let the flavors infuse.
Fry the Fish:
- Heat the cooking oil in a frying pan over medium heat. Once hot, carefully add the marinated fish to the pan. Fry until the fish is golden brown and crispy on the outside, turning occasionally for even cooking. Remove from the pan and drain on paper towels.
Prepare the Sambal Dabu-Dabu:
- Dice the shallots and tomato into small pieces. Slice the bird’s eye chilies thinly. In a bowl, combine the diced shallots, tomato, and sliced chilies. Add lime juice, salt, and sugar to the mixture. Toss everything together until well mixed.
Serve:
- Place the fried Ikan Mujair on a serving plate and top with the fresh Sambal Dabu-Dabu. Serve immediately while the fish is still hot and crispy.

Tips:

For the best flavor, use fresh fish. If possible, choose live freshwater fish, which will yield the freshest taste.
Adjust the level of chilies in the sambal according to your spice preference.

Enjoy the vibrant and tangy flavors of this Indonesian dish, perfect for a delicious and exotic meal!