Nila Goreng Sambal Bawang Tiram: A Flavorful Indonesian Delight

Indulge in the exquisite flavors of Nila Goreng Sambal Bawang Tiram, a dish that beautifully marries crispy fried Nile tilapia with a vibrant and aromatic sambal. Perfectly seasoned and easy to prepare, this recipe promises to tantalize your taste buds and bring a touch of Indonesian cuisine to your dining table.

Ingredients

For the Fish:

• 2 medium-sized Nile tilapia (cut into 4 pieces each)
• Salt and lime juice (to taste)

For the Sambal:

• 1/2 ripe tomato (diced)
• 1 clove garlic (sliced)
• 2 shallots (sliced)
• 3 red chilies (sliced diagonally)
• 1 stalk lemongrass (bruised)
• 1 kaffir lime leaf
• 1 green onion (green parts only, cut into large pieces)
• 1 tablespoon oyster sauce
• 1/4 teaspoon cornstarch (dissolved in a little water)
• Royco seasoning (to taste)
• Salt (to taste)
• 1/2 teaspoon ground garlic
• 1/2 teaspoon ground turmeric
• 3 tablespoons all-purpose flour (Sajiku brand)
• Water (as needed)
• Cooking oil (for frying)

Instructions

Step 1: Prepare the Fish

Begin by cleaning the Nile tilapia thoroughly under cold water. Once clean, season the fish with salt and a squeeze of lime juice to eliminate any fishy odor. Next, rub the fish with ground garlic and turmeric, allowing the flavors to permeate by letting it sit for a short while.

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Step 2: Prepare the Sambal

While the fish is marinating, prepare the sambal. Slice the shallots and garlic, and diagonally cut the red chilies. Dice the tomato and rinse the kaffir lime leaf and lemongrass.

Step 3: Coat the Fish

In a mixing bowl, combine the all-purpose flour with a bit of water, ensuring the mixture is neither too thick nor too runny. Dip the marinated fish pieces into the flour mixture, coating them evenly.

Step 4: Fry the Fish

Heat a generous amount of cooking oil in a frying pan over medium heat. Once hot, carefully add the coated fish pieces and fry them until they turn golden brown and crispy. Once cooked, remove the fish and drain on paper towels to eliminate excess oil.

Step 5: Cook the Sambal

In the same pan, add a little more oil if needed and sauté the sliced shallots, garlic, red chilies, diced tomato, and green onion until fragrant. Add the kaffir lime leaf and lemongrass, along with the Royco seasoning, salt, oyster sauce, and the cornstarch mixture. Stir well to combine and allow the sambal to cook until thickened. If the sauce becomes too thick, feel free to add a bit more water to reach your desired consistency. Taste and adjust seasoning as necessary!

Step 6: Serve

Finally, serve the crispy fried Nile tilapia topped generously with the savory sambal bawang tiram. This dish is perfect for any occasion and pairs beautifully with steamed rice or your favorite side dishes.

Enjoy Your Meal!

With each bite, you’ll experience the delightful combination of crispy fish and the rich, spicy sambal. Selamat Makan! Enjoy your culinary creation and share this beloved Indonesian recipe with friends and family. 🌟