Crispy Mujair Fish with Spicy Ginger Sambal

Ingredients

• 1 kg of Mujair fish (or Tilapia)
• 20 shallots
• 6 cloves of garlic
• 1-2 thumb-sized pieces of ginger (sliced thinly)
• 10 red bird’s eye chilies
• 1 tablespoon of oyster sauce
• 2 tomatoes
• Salt and sugar, to taste
• Cooking oil

Instructions

1. Prepare the Fish:

   • Clean and cut the Mujair fish into halves. Season with lime juice and salt. Allow it to marinate for 10 minutes, then fry until crispy. Set aside.

2. Prepare the Spice Mixture:

   • Slice the shallots and garlic thinly. Grind the red bird’s eye chilies into a coarse paste.

3. Cook the Aromatics:

   • Heat a pan with a little cooking oil and briefly sauté the ginger slices. Add the sliced shallots and garlic, and cook until they become translucent.

4. Add the Chili Paste:

   • Once the shallots and garlic are softened, add the ground chili paste to the pan. Stir well, then add the sliced tomatoes.

5. Season the Mixture:

   • Pour in the oyster sauce, and season with salt and sugar to taste. Stir well and adjust the seasoning as needed. Turn off the heat and let the mixture cool slightly.

6. Combine and Serve:

   • Gently fold the fried fish into the cooled spice mixture, ensuring the fish stays crispy. Mix carefully to coat the fish with the spicy sauce.

7. Enjoy:

   • Serve your Mujair Sambel Jahe hot, alongside steamed rice and a side of sayur asem for a delightful Indonesian meal. Enjoy!

This flavorful dish combines the crispy texture of fried fish with a rich, spicy ginger sauce, making it a perfect companion to a warm bowl of rice.