Grilled Nila Fish (Ikan Nila Bakar)
Ingredients
- 6 whole Nile tilapia fish (ikan nila)
- 3 cloves garlic (bawang putih)
- 1 teaspoon salt (garam)
- Oil for frying (minyak goreng)
For the Grilling Spice Mix (Bumbu Bakar):
- 1 teaspoon coriander (tumbar)
- 9 curly red chilies (cabai merah keriting)
- 3 cloves garlic (bawang putih)
- 3 shallots (bawang merah)
- 1 teaspoon salt (garam)
- 3 kaffir lime leaves (daun jeruk)
- 2 tablespoons tamarind water (air asam jawa)
- 3 tablespoons palm sugar (gula merah)
- 3 tablespoons sweet soy sauce (kecap)
- 1 glass of water (air)
Instructions
-
Prepare the Fish:
Begin by thoroughly cleaning the Nile tilapia, removing any scales and impurities. Make shallow cuts along the sides of the fish to help the marinade penetrate deeply. -
-
Season the Fish:
Rub the fish with minced garlic and salt, ensuring an even coating. Allow the fish to marinate for a short while to absorb the flavors. -
Fry the Fish:
Heat oil in a frying pan over medium heat. Fry the fish briefly until they are lightly golden, which helps to seal in moisture and flavor. -
Make the Grilling Spice Mix:
In a blender or food processor, combine the coriander, red chilies, garlic, shallots, salt, and kaffir lime leaves. Blend until smooth. Transfer this mixture to a saucepan, add the tamarind water, palm sugar, sweet soy sauce, and water. Bring to a boil and cook until the sauce thickens slightly. Taste and adjust seasoning as necessary. -
Grill the Fish:
Dip the fried fish into the thickened spice mix, ensuring they are well-coated. Transfer the fish to a preheated grill and cook until they are charred and cooked through, turning occasionally to ensure even grilling. -
Serve:
Once grilled to perfection, serve the ikan nila bakar hot, paired with steamed rice and fresh vegetables for a delightful meal.
Enjoy the rich and vibrant flavors of this traditional grilled dish, perfect for any gathering or family dinner!
