Indonesian fish recipes
Spicy Fried Tilapia with Tangy Betawi Sambal
Nila Pecak Betawi Recipe by Dapoer Linggar
Introduction:
Nila Pecak Betawi is a flavorful and spicy traditional Indonesian dish, originating from the Betawi culture of Jakarta. The combination of crispy fried fish with a tangy, spicy sambal sauce made from fresh ingredients creates a perfect balance of taste and texture. This dish is quick to prepare yet packed with bold flavors, making it a delicious addition to any meal. Serve this dish with warm rice for a satisfying and authentic Indonesian dining experience.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Nile Tilapia (cleaned and fried) | 2 whole fish |
| Aromatic Ginger (kencur), bruised | 1 piece |
| Ginger, bruised | 1 small piece |
| Salt | To taste |
| Granulated Sugar | To taste |
| Hot Boiled Water | As needed |
For the Coarse Spice Paste (Bumbu Ulek Kasar):
| Ingredient | Quantity |
|---|---|
| Shallots (lightly fried) | 5 pieces |
| Garlic (lightly fried) | 1 clove |
| Red Bird’s Eye Chilies (cabe rawit) | 20 pieces |
| Large Red Chilies | 7 pieces |
| Tamarind (substitute with vinegar) | 1 piece or vinegar |
Instructions:
| Step | Instructions |
|---|---|
| 1 | Prepare the spice paste by coarsely pounding the lightly fried shallots, garlic, bird’s eye chilies, large red chilies, and tamarind (or vinegar) together using a mortar and pestle. |
| 2 | Add the bruised ginger and kencur to the mixture. Stir in some hot boiled water to create a saucy consistency. |
| 3 | Season the sauce with salt and sugar to taste, ensuring the balance of flavors is just right. |
| 4 | In a large serving dish, arrange the fried tilapia. Pour the prepared spice sauce over the fish, ensuring it’s evenly coated. |
| 5 | Let the fish sit briefly to absorb the flavors of the sauce. |
| 6 | Serve immediately with steamed rice and enjoy the flavorful and spicy Nila Pecak Betawi! |
Nutritional Information:
| Nutrient | Amount (per serving) |
|---|---|
| Calories | 240 kcal |
| Protein | 20g |
| Fat | 12g |
| Carbohydrates | 5g |
| Fiber | 2g |
| Sodium | 300mg |
| Sugar | 1g |
Tips:
- Adjust the number of chilies to control the spiciness level based on your preference.
- If tamarind isn’t available, vinegar works as a great substitute for that sour and tangy kick.
- Serve this dish with fresh vegetables or rice for a more balanced meal.
Enjoy the bold and fiery flavors of Betawi with this delicious and authentic Nila Pecak recipe!
