Pecak Mujair ala Betawi: A Traditional Betawi Fish Dish
Pecak Mujair, a classic Betawi delicacy, is a vibrant fish dish celebrated for its spicy and tangy flavors. This recipe highlights the natural taste of mujair (tilapia) enhanced by aromatic spices and citrus. The dish embodies the culinary richness of Jakarta, showcasing the delightful fusion of ingredients that create a memorable dining experience.
Ingredients
Ingredient | Quantity |
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Mujair fish (ikan gurame) | 10 fish |
Red chilies (cabe merah) | 10 chilies |
Bird’s eye chilies (cabe rawit merah) | 10 chilies |
Shallots (bawang merah) | 5 cloves |
Garlic (bawang putih) | 5 cloves |
Ginger (jahe) | to taste |
Kencur (aromatic ginger) | to taste |
Kaffir lime (jeruk limo) | 2 limes |
Lime (jeruk nipis) | to taste |
Salt | to taste |
Sugar | to taste |
Preparation Steps
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Clean the Fish: Thoroughly wash the mujair fish under running water until they are clean. Allow them to drain in a colander.
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Marinate the Fish: Rub the cleaned fish with salt and the juice of one lime. Let them marinate for about 10 minutes to absorb the flavors.
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Fry the Fish: In a hot frying pan, fry the fish until they are golden brown and crispy on the outside. Remove and set aside on a paper towel to drain excess oil.
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Prepare the Spice Paste: In the same oil, fry all the spices except for kencur and ginger. Once fragrant, use a mortar and pestle to coarsely grind the fried spices.
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Incorporate Kencur and Ginger: Add the kencur and ginger to the ground spices and continue to grind until the mixture is well combined.
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Make the Sauce: Transfer the spice mixture to a bowl. Pour warm water over it and add the juice of the remaining kaffir limes. Season with salt and sugar to taste. Mix well and adjust the flavors as needed.
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Serve: Arrange the fried mujair fish on a serving platter, pour the spicy sauce over the top, and garnish with fresh herbs if desired.
Nutritional Information (per serving)
Nutrient | Amount |
---|---|
Calories | 300 kcal |
Protein | 25 g |
Carbohydrates | 12 g |
Fat | 18 g |
Sodium | 400 mg |
Fiber | 2 g |
Sugar | 3 g |
Cooking Tips
- Fish Selection: Fresh mujair or tilapia works best for this recipe. Ensure the fish is cleaned and descaled properly for optimal taste.
- Adjusting Spice Levels: Feel free to adjust the number of red and bird’s eye chilies based on your heat preference.
- Serving Suggestions: Serve this dish with steamed rice and a side of fresh vegetables for a balanced meal.
Pecak Mujair ala Betawi not only tantalizes the taste buds but also offers a glimpse into the rich culinary heritage of Jakarta, making it a perfect dish for family gatherings and special occasions. Enjoy the delightful flavors of this traditional recipe that brings the essence of Betawi to your table!