Golden Spiced Nile Tilapia with Grated Vegetables

Nila Bumbu Kuning Si Kecil

Ingredients:

• 1 whole Nile tilapia
• 1 cup grated chayote or carrot
• 2 bay leaves
• 2 ripe tomatoes, seeded and chopped
• 1 thumb-sized piece of ginger, crushed
• For the Spice Paste:
  • 2 cloves garlic
  • 2 shallots
  • 1 teaspoon turmeric powder
  • Salt to taste
• 2 tablespoons margarine or cooking oil

Instructions:

1. Begin by preparing the spice paste. In a blender or food processor, combine the garlic, shallots, turmeric powder, and salt. Blend until you achieve a smooth paste.

2. Heat the margarine or cooking oil in a large skillet or wok over medium heat. Add the spice paste and sauté until fragrant and golden brown.

3. Add the bay leaves and chopped tomatoes to the skillet. Continue to cook, stirring occasionally, until the tomatoes have softened and the mixture is well combined.

4. Stir in the grated chayote or carrot, followed by a splash of water to create a light sauce. Allow the mixture to simmer for a few minutes.

5. Gently place the whole Nile tilapia into the skillet, ensuring it is nestled into the sauce. Cover and cook over low heat until the fish is fully cooked and flakes easily with a fork, about 15-20 minutes.

6. Once the fish is cooked, taste the sauce and adjust seasoning if needed. Remove from heat.

7. Serve the Nila Bumbu Kuning hot, accompanied by steamed rice for a delicious and satisfying meal.

Enjoy this flavorful Indonesian dish that combines tender tilapia with a vibrant turmeric sauce.