Seruwit Bawal: A Delightful Grilled Snapper in Spicy Herb Sauce
Ingredients:
- 1 whole fresh snapper (ikan bawal), cleaned and gutted
- 3 segments of kencur (a type of aromatic ginger root)
- 15 bird’s eye chilies (cabe rawit), or to taste
- 1 clove garlic
- 3 shallots, thinly sliced
- 1 ripe tomato
- Brown sugar (to taste)
- Salt
- Fresh basil leaves (kemangi)
Instructions:
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Grill the Snapper:
- Begin by grilling the whole snapper until it is cooked through and has a nice char. Set it aside to keep warm.
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Prepare the Spice Paste:
- In a mortar and pestle, grind the bird’s eye chilies, garlic, kencur, and a pinch of salt until you achieve a smooth paste. Adjust the amount of chilies according to your heat preference.
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Combine the Ingredients:
- Slice the shallots and the ripe tomato. In a mixing bowl, combine the shallots, tomato, and brown sugar. Add the spice paste to this mixture.
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Create the Sauce:
- Pour hot water over the combined ingredients in the bowl, stirring well to blend the flavors. Ensure the sugar dissolves completely and the mixture is well incorporated.
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Finish the Dish:
- Add a handful of fresh basil leaves to the sauce and taste for seasoning, adjusting with more salt or sugar if needed.
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Assemble the Dish:
- Gently pour the prepared sauce over the grilled snapper. Allow the fish to soak in the flavors for a few minutes before serving.
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Serve and Enjoy:
- Your Seruwit Bawal is now ready to be enjoyed! Serve it with steamed rice or as a flavorful accompaniment to your favorite side dishes.
This recipe brings together the smoky flavor of grilled fish with a fragrant and spicy herb sauce, making it a delightful and unique addition to any meal. Enjoy the harmony of tastes and the freshness of ingredients in this traditional Indonesian dish!
