Ikan Nila and Tempe Bakar Pedas Manis (Grilled Spicy Sweet Nile Tilapia and Tempe)
Dive into the delightful flavors of Indonesia with this exquisite recipe for Ikan Nila (Nile Tilapia) and Tempe Bakar Pedas Manis. This dish is not just a meal; it’s a vibrant experience that harmonizes the robust tastes of grilled fish and tempe with a spicy, sweet marinade that will tantalize your taste buds. Pair it with warm rice, and you have a feast to remember.
Ingredients
| Ingredient | Quantity |
|---|---|
| Nile Tilapia (Ikan Nila) | 500 grams (approximately 3 medium fish) |
| Tempe | 1 block (approximately 250 grams) |
| Coriander | 1 teaspoon |
| Turmeric | 3 cm (fresh) |
| Garlic | 4 cloves |
| Shallots | 5 cloves |
| Small Chilies | 10 pieces (to taste) |
| Large Chilies | 3 pieces (to taste) |
| Candlenuts (Kemiri) | 4 pieces (roasted) |
| Salt | To taste |
| Sugar | To taste |
| Sweet Soy Sauce (Kecap Manis) | To taste |
For the Tomato Salsa
| Ingredient | Quantity |
|---|---|
| Tomato | 1 medium |
| Garlic | 2 cloves |
| Shallots | 5 cloves |
| Chilies | To taste |
| Shrimp Paste (Terasi) | To taste |
| Salt | To taste |
| Sugar | To taste |
Instructions
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Prepare the Marinade: Begin by grinding the turmeric, coriander, and a pinch of salt until they form a smooth paste. Clean the Nile Tilapia thoroughly and marinate it in this spice blend for at least 30 minutes to allow the flavors to penetrate.
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Make the Spicy Paste: In a blender or mortar and pestle, combine the garlic, shallots, small chilies, large chilies, and roasted candlenuts. Blend until a smooth paste is achieved, then sauté the mixture in a pan with a bit of oil. Add salt and sugar to taste, stirring until fragrant.
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Combine Fish and Tempe: Cut the tempe into desired pieces and add it to the sautéed spice mixture. Stir to coat the tempe thoroughly. Gently place the marinated Nile Tilapia into the pan, allowing it to soak in the flavors. Cook for a few minutes, tasting for seasoning before removing from the heat.
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Grill the Fish and Tempe: Preheat a non-stick frying pan or grill. Add a little margarine to prevent sticking. Grill the marinated Nile Tilapia and tempe, flipping once, until the fish is cooked through and the surface is golden and slightly crispy. Take care not to overhandle the fish to keep it intact.
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Prepare the Tomato Salsa: While the fish is grilling, prepare the salsa by finely chopping the tomato, garlic, and shallots. Mix them in a bowl, add chilies to your liking, and season with shrimp paste, salt, and sugar. Adjust to taste.
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Serve: Once the fish and tempe are perfectly grilled, serve them hot with a generous side of warm rice. Top with the fresh tomato salsa for a burst of flavor and enjoy your culinary adventure into the heart of Indonesian cuisine!
Nutritional Information (Per Serving)
| Nutrient | Amount (approx.) |
|---|---|
| Calories | 320 kcal |
| Protein | 30 g |
| Total Fat | 18 g |
| Saturated Fat | 3 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 4 g |
| Sugars | 5 g |
| Sodium | 250 mg |
Enjoy your meal!
This Ikan Nila and Tempe Bakar Pedas Manis recipe captures the essence of Indonesian flavors in a delightful way, making it perfect for gatherings or a cozy family dinner. Serve it alongside a refreshing cucumber salad for a complete meal, and let the rich tastes transport you to a culinary paradise. Happy cooking! 💃💃
