Kotok Ikan Nila Recipe
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 kg | Ikan Nila (Nile Tilapia) |
| 750 ml | Santan Kental (thick coconut milk) |
| 6 cloves | Bawang Merah (red shallots) |
| 2 cloves | Bawang Putih (garlic) |
| 10 pieces | Cabe Rawit (bird’s eye chili) |
| To taste | Garam (salt) |
| A small amount | Kencur (aromatic ginger) |
| 2 pieces | Tomat (tomatoes, quartered) |
Instructions:
-
Prepare the Fish: Heat oil in a pan and fry the Ikan Nila until fully cooked and golden brown. Once done, set the fish aside on a plate to drain excess oil.
-
Make the Spice Paste: In the same pan, sauté the bawang merah, bawang putih, cabe, and kencur until fragrant and cooked through. Then, transfer the mixture to a mortar and pestle or blender, adding a pinch of salt, and grind until smooth.
-
Combine Ingredients: In a small pot that can accommodate the fish, pour in the thick coconut milk. Add the ground spice mixture along with the quartered tomatoes.
-
Cook: Gently place the fried Ikan Nila into the pot with the coconut milk mixture. Cook over low heat, allowing the flavors to meld and the fish to absorb the rich sauce. Stir occasionally until everything is heated through.
-
Serve: Once cooked, serve the Kotok Ikan Nila warm, garnished with fresh herbs if desired. Enjoy this delightful dish with steamed rice for the ultimate experience!
This flavorful and aromatic dish showcases the delightful combination of Ikan Nila and a rich coconut sauce, perfect for any gathering or family meal.
