Ikan Bakar Bumbu Racik Tempe dan Sambal Tomat
Indulge in the rich and aromatic flavors of Ikan Bakar Bumbu Racik Tempe, a delicious Indonesian grilled fish dish paired with a spicy Sambal Tomat. This recipe is perfect for a family gathering or a cozy dinner, bringing a taste of the tropics right to your table. The combination of marinated fish and vibrant sambal is sure to impress your guests and satisfy your taste buds.
Ingredients
| Ingredients | Quantity |
|---|---|
| Fish (Terkulu, Kembung, Kakap, Bawal, Tuna) | 500 grams |
| Instant Tempe Seasoning Mix (Bumbu Racik Tempe) | 1 sachet |
| Lime (Jeruk Nipis) | 2 pieces |
| Cooking Oil (Minyak Goreng) | 5 tablespoons |
| Sweet Soy Sauce (Kecap Manis) | 3 tablespoons |
| Salt (Garam) | 1 teaspoon |
| For the Sambal | |
| Red Bird’s Eye Chili (Cabe Rawit Merah) | 15 pieces |
| Red Tomatoes (Tomat Merah) | 2 pieces |
| Garlic (Bawang Putih) | 2 cloves |
| Shrimp Paste (Terasi) | 1 sachet |
| Sugar | To taste |
| Salt (Garam) | To taste |
| Lime (Jeruk Nipis) | 1 piece |
Instructions
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Prepare the Fish: Begin by thoroughly washing the fish of your choice, ensuring it is clean. Squeeze the juice of one lime over the fish and let it marinate for about 10 minutes. This step helps to eliminate any fishy odor and enhances the flavor.
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Marinate: After marinating, sprinkle the instant Bumbu Racik Tempe seasoning evenly over the fish. Add a pinch of salt to taste, ensuring each side is coated well. Allow the fish to sit for an additional 15 minutes to absorb the flavors.
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Grilling: Preheat your grill or use a non-stick frying pan (teflon). Brush the grill or pan with a mixture of cooking oil and sweet soy sauce. Place the marinated fish on the grill, cooking it until it is fully cooked through and the surface is glossy, approximately 10–15 minutes per side, depending on thickness.
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Prepare the Sambal: While the fish is grilling, heat some oil in a pan over medium heat. Add the red bird’s eye chili, tomatoes, garlic, and shrimp paste. Sauté until the ingredients are wilted and soft, releasing their aromas.
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Blend the Sambal: Remove the cooked ingredients from the heat and transfer them to a mortar and pestle (cobek) or a food processor. Grind the mixture until it reaches your desired consistency. Add sugar, salt, and the juice of the remaining lime to taste, adjusting the flavors as necessary.
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Serve: Once the fish is grilled to perfection, plate it alongside the sambal. This dish is often accompanied by fried tofu and tempeh, as well as fresh vegetables (lalapan) for a complete meal. Enjoy your Ikan Bakar with friends and family, savoring the delightful blend of flavors.
This recipe not only celebrates the freshness of grilled fish but also showcases the vibrant, spicy character of sambal, making every bite a culinary adventure. Whether you’re a novice or an experienced cook, this dish is straightforward and sure to be a crowd-pleaser at any gathering.
