Dori Cabe Garam: A Flavorful Fried Fish Delight
If you’re looking for a dish that perfectly balances flavors and textures, Dori Cabe Garam is an exceptional choice. This Indonesian-inspired recipe combines the delicate taste of Dori fish with a spicy and aromatic seasoning mix, creating a dish that’s not only delicious but also visually appealing. The crispy coating, combined with the fragrant sautéed spices and chilies, makes this meal a true delight for the senses. Let’s dive into the ingredients and preparation steps to bring this culinary masterpiece to your table.
Ingredients
| Ingredient | Quantity |
|---|---|
| Dori fish fillet | 300 grams |
| Sajiku flour | 2 tablespoons |
| All-purpose flour | 5 tablespoons |
| Cornstarch | 1 tablespoon |
| Rice flour | 1 tablespoon |
| Mushroom broth powder | To taste |
| Salt | To taste |
| Pepper | To taste |
| Soy sauce | 2 tablespoons |
| Cooking oil | For frying |
| Bird’s eye chilies (cabe rawit), chopped | 6 pieces |
| Orange chilies | 2 pieces, chopped |
| Kaffir lime leaves | 2 leaves, finely chopped |
| Onion (shallot), finely chopped | 1/4 of a medium bulb |
| Garlic, finely chopped | 2 cloves |
| Red onion, finely chopped | 1 piece |
| Margarine | 1 tablespoon |
Nutritional Information (per serving, based on 4 servings)
| Nutritional Component | Amount |
|---|---|
| Calories | Approximately 250-300 kcal |
| Protein | 20 grams |
| Carbohydrates | 30 grams |
| Fat | 10 grams |
| Fiber | 2 grams |
| Sodium | Varies based on salt usage |
Instructions
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Marinate the Fish:
Start by cutting the Dori fish fillet into bite-sized pieces. In a bowl, marinate the fish with soy sauce and a sprinkle of pepper. Allow it to sit for at least 15 minutes to absorb the flavors.
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Prepare the Dry and Wet Battering:
In a separate bowl, combine all-purpose flour, Sajiku flour, cornstarch, and rice flour. Season this mixture with mushroom broth powder, salt, and pepper. Stir to ensure even distribution of the seasonings.Take about 1-2 tablespoons of this flour mixture and mix it with a small amount of water to create a wet batter. Ensure the batter isn’t too thin; it should have a consistency that allows it to coat the fish well.
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Coat the Fish:
Dip the marinated fish pieces into the wet batter, ensuring each piece is well-coated. Next, transfer the coated fish into the dry flour mixture. Gently press and roll the fish in the flour to create a crispy, crinkly coating. -
Fry the Fish:
In a large frying pan, heat enough cooking oil over medium heat. Once hot, carefully add the coated fish pieces. Fry them in batches to avoid overcrowding the pan. Cook until they turn golden brown, approximately 4-5 minutes on each side. Once done, remove the fish and place them on a paper towel to drain excess oil. -
Sauté the Aromatics:
In another pan, melt the margarine (or use oil) over medium heat. Add the chopped onion, red onion, and garlic. Sauté until the onions become translucent and fragrant.Next, incorporate the chopped chilies and kaffir lime leaves into the pan. Season with a pinch of salt and pepper. Stir for a couple of minutes until the chilies soften and release their flavors.
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Combine and Serve:
Gently add the fried fish to the pan with the sautéed aromatics. Toss everything together, allowing the fish to absorb the spicy, fragrant mixture for a minute or two. -
Presentation:
Serve your Dori Cabe Garam hot, garnished with additional chopped chilies or lime leaves if desired. This dish pairs beautifully with steamed rice or a fresh salad, enhancing its flavor and making it a satisfying meal.
With its perfect blend of textures and rich flavors, Dori Cabe Garam is not only a feast for the palate but also a visual delight, making it an excellent addition to your dining repertoire. Whether for a family meal or a gathering with friends, this dish will surely impress your guests and leave them asking for seconds! Enjoy this delightful culinary journey and savor the robust flavors of Dori Cabe Garam.
