Ikan Mas Cabe Ijo ala Fe’: A Spicy Green Chili Carp Delight
Embark on a culinary journey with this delightful Indonesian dish, “Ikan Mas Cabe Ijo ala Fe,” where the succulent carp is lovingly coated with fragrant spices and vibrant green chilies. This recipe is a wonderful way to showcase fresh ingredients and traditional flavors, perfect for a hearty meal with family or friends.
Ingredients
| Ingredient | Quantity |
|---|---|
| Medium-sized Carp (Ikan Mas) | 4 fish |
| Salt | 1 teaspoon |
| Lime Juice (from 1 lime) | 1 lime |
| Tempe (fermented soybeans) | 1 package, cut into pieces |
| For the Ground Spices: | |
| Red Shallots, thinly sliced | 7 cloves |
| Garlic, thinly sliced | 5 cloves |
| Kencur (aromatic ginger), small piece | 1 small piece |
| For the Whole Spices: | |
| Curly Green Chilies, diagonally sliced | 5 chilies |
| Bird’s Eye Chilies (cabe rawit setan) | 5 whole chilies |
| Galangal, crushed | 1 slice |
| Bay Leaf | 1 leaf |
| Kaffir Lime Leaves | 3 leaves |
| Salt | ½ teaspoon |
| Sugar | 1 teaspoon |
| Instant Chicken Bouillon Powder (optional) | ½ teaspoon |
Instructions
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Prepare the Fish: Start by cleaning the carp thoroughly. Rub the fish with salt and lime juice, allowing it to marinate for about 10-15 minutes. This not only enhances the flavor but also helps in removing any fishy odor.
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Fry the Fish: Heat a generous amount of oil in a frying pan over medium heat. Fry the marinated fish until it is golden brown and cooked through, approximately 5-7 minutes on each side. Once done, remove the fish from the pan and drain on paper towels to remove excess oil.
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Sauté the Spices: In the same pan, using the residual oil, add the ground spices: red shallots, garlic, and kencur. Sauté until they become fragrant and translucent, about 3-4 minutes.
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Add Whole Spices: Introduce the sliced green chilies, bird’s eye chilies, galangal, bay leaf, and kaffir lime leaves into the pan. Stir and let the spices mingle for another 2-3 minutes.
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Create the Sauce: Pour in a small amount of water (about 1 cup) to create a sauce. Season the mixture with sugar, salt, and optional chicken bouillon powder to taste. Allow the mixture to simmer for a few minutes until the flavors meld together.
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Incorporate Tempe and Fish: Gently add the cut tempe pieces into the pan, followed by the fried fish. Carefully toss everything together to ensure the fish and tempe are well-coated with the aromatic sauce. Reduce the heat to low and let it cook for another 5-10 minutes until the sauce reduces and thickens slightly.
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Serve: Once the sauce has reached your desired consistency, turn off the heat. Transfer the dish to a serving platter and serve hot, accompanied by steamed rice and crunchy crackers for an authentic Indonesian experience.
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 320 |
| Protein | 30 g |
| Carbohydrates | 20 g |
| Total Fat | 15 g |
| Saturated Fat | 3 g |
| Fiber | 4 g |
| Sodium | 600 mg |
This recipe not only highlights the delicious flavors of Indonesian cuisine but also provides a nutritious and filling meal that is sure to please. Enjoy the robust taste of “Ikan Mas Cabe Ijo ala Fe” and let it transport you to the vibrant streets of Indonesia!
