Crispy Nila Fish with Fresh Sambal Matah

Nila Goreng Sambal Matah

Ingredients

• For the Fish:

  • 3 medium-sized Nila fish
  • 2 cloves of garlic
  • 1 thumb-sized piece of turmeric
  • 1 teaspoon ground coriander
  • Salt to taste
  • Oil for frying

• For the Sambal Matah:

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  • 10 cloves of shallots
  • 30 bird’s eye chilies (adjust to taste)
  • 1 lime
  • Seasoning powder (such as Royco) to taste
  • Hot cooking oil

Instructions

1. Preparing the Fish:

   • Clean the Nila fish thoroughly under running water to remove any impurities. Pat them dry with a paper towel.
   • In a mortar and pestle, grind the garlic and turmeric until they form a smooth paste.
   • Rub the fish with the garlic and turmeric paste, ensuring each fish is evenly coated. Sprinkle ground coriander and salt over the fish, rubbing it in gently.
   • Let the fish marinate for about 30 minutes to allow the flavors to penetrate the meat.

2. Frying the Fish:

   • After the fish has marinated, heat oil in a frying pan over medium-high heat.
   • Carefully place the fish into the hot oil and fry until the fish is golden brown and crispy on both sides.
   • Once fried, remove the fish from the pan and drain on paper towels to remove excess oil.

3. Making Sambal Matah:

   • While the fish is frying, prepare the sambal matah. Thinly slice the shallots and bird’s eye chilies, placing them in a bowl.
   • Cut the lime in half and squeeze the juice over the sliced shallots and chilies. Adjust the lime quantity based on your preference for acidity.
   • Add a pinch of seasoning powder (such as Royco) to the mixture.
   • Take about 3/4 tablespoon of the hot oil used for frying the fish and pour it over the shallot and chili mixture. This will slightly cook the ingredients and release their flavors.
   • Gently press the mixture with a spoon to combine the flavors and slightly soften the shallots and chilies.

4. Serving:

   • Place the fried Nila fish on a serving plate.
   • Generously spoon the sambal matah over the top of the fish.
   • Serve immediately while the fish is still hot and crispy, accompanied by steamed rice or your favorite side dishes.

Enjoy the delightful combination of crispy fried Nila fish with the fresh, tangy, and spicy flavors of sambal matah. This dish is sure to bring a burst of Indonesian flavors to your dining table!