Nila Goreng Cabe Ijo (Fried Nile Tilapia with Green Chili Sauce)
Ingredients
| Ingredient | Quantity |
|---|---|
| Nile Tilapia | 6 fish |
| Kentucky-style flour | 1 cup |
| Bird’s eye chilies | 30 pieces |
| Garlic | To taste |
| Cooking oil | As needed |
| Seasoning | To taste |
| Salt | To taste |
Instructions
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Prepare the Fish: Start by making a slit along the side of each Nile tilapia, ensuring not to cut all the way through. Rinse them thoroughly and rub salt and lime juice over the fish to eliminate any fishy odor.
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Coat the Fish: Dip the cleaned fish in the Kentucky-style flour, ensuring an even coating.
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Fry the Fish: In a hot pan, heat the cooking oil. Once the oil is hot, carefully fry the coated fish until they are golden brown and crispy. Set aside on paper towels to drain excess oil.
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Make the Green Chili Sauce: In the same oil, briefly fry the bird’s eye chilies and garlic until fragrant. Remove from heat and coarsely grind them together with a little leftover oil, adjusting the texture to your preference. Add salt and seasoning to taste.
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Serve: Present the crispy fried Nile tilapia alongside the green chili sauce and hot steamed rice for a delightful meal.
This recipe offers a delicious and flavorful take on a beloved Indonesian dish, perfect for sharing with family and friends. Enjoy your culinary adventure!
