Pecak Ikan Mujaer
Ingredients
| Ingredient | Quantity |
|---|---|
| Ikan Mujaer/Ikan Mas/Ikan Gurame | 500 grams (1/2 kg) |
| Lime Juice | To taste |
| Basil Leaves | To taste |
| Sugar | To taste |
| Salt | To taste |
| Green Tomatoes | 2 pieces |
| Kaffir Lime Leaves | 2 leaves |
| Cooking Oil | As needed |
| Spice Paste: | |
| Fried Peanuts | 100 grams (1 ons) |
| Shallots | 5 pieces |
| Garlic | 3 cloves |
| Red Curly Chilies | 3 pieces |
| Bird’s Eye Chilies | 10 pieces |
| Galangal | 1 small piece (1 ruas) |
Instructions
-
Prepare the Fish: Clean the fish thoroughly and marinate it with lime juice and salt for about 3 minutes. After marinating, fry the fish until golden and crispy. Set aside.
-
Make the Spice Paste: In a skillet, toast all the spice paste ingredients in a little cooking oil until fragrant. You can either pound them in a mortar or blend them until smooth.
-
-
Cook the Sauce: Heat a bit more oil in the same skillet. Sauté the spice paste until it is fragrant and fully cooked. Add the kaffir lime leaves and green tomatoes, cooking until the tomatoes soften.
-
Season the Sauce: Add a splash of water and bring the mixture to a boil. Season with sugar and salt, tasting as you go to achieve the perfect balance.
-
Combine and Serve: Once the sauce is boiling, gently add the fried fish. Cook until the fish is slightly wilted and has absorbed some of the sauce flavors. Finally, fold in the basil leaves, then remove from heat and serve immediately.
Enjoy this vibrant and aromatic Pecak Ikan Mujaer, a delightful dish that embodies the essence of Indonesian flavors!
