Nila Lada Hitam (Black Pepper Nile Fish)
Ingredients
| Ingredient | Quantity |
|---|---|
| Fresh Nile fish fillet | 400 grams |
| All-purpose flour (hot & spicy) | To coat |
| Onion | 1/2, thinly sliced |
| Garlic | 4 cloves, minced |
| Large red chili | 2, sliced |
| Ground black pepper | 1 teaspoon |
| Salt | 1/2 teaspoon |
| Sugar | 1/2 teaspoon |
| Sweet soy sauce | 4 tablespoons |
| Oyster sauce | 1 tablespoon |
| Water | 200 ml |
| Green onions | To garnish |
| Cooking oil | 2 tablespoons |
Instructions
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Begin by washing the fresh Nile fish fillet thoroughly; you may choose to pour hot water over it to cleanse. Once cleaned, cut the fillet into bite-sized pieces and coat them evenly with all-purpose flour.
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Heat oil in a pan over low heat, then gently fry the floured fish pieces until they are golden brown and crispy. Once cooked, remove them from the pan and set aside.
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In the same pan, add the sliced garlic, onion, green onion, and red chili. Sauté until fragrant and the onions turn translucent.
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Next, add the sweet soy sauce, oyster sauce, ground black pepper, salt, sugar, and water to the sautéed mixture. If desired, feel free to add white pepper for an extra kick.
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Bring the sauce to a boil, then taste it to adjust the seasoning as needed. Once satisfied, gently fold in the fried fish fillets, ensuring they are coated evenly with the sauce.
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Remove from heat, garnish with additional green onions, and serve warm. Enjoy this delightful dish with steamed rice for an ultimate culinary experience!
