Spicy Grilled Katamba Fish with Zesty Herb Sauce

Ingredients

• 3 Katamba fish (cleaned)
• 5 shallots
• A small piece of kencur (aromatic root, similar to ginger)
• 5 bird’s eye chilies (adjust to taste)
• 1 large lime
• 1/4 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon seasoning powder (optional)
• 1/2 cup water

Instructions

1. Prepare the Fish:

   • Thoroughly clean the katamba fish and pat them dry. Preheat a non-stick pan or griddle over medium heat. Place the fish on the pan and grill until they are fully cooked and have a nice golden-brown crust.

2. Prepare the Basting Oil:

   • In a small bowl, combine a bit of cooking oil with salt and seasoning powder. Mix well to create a seasoned oil. Use this oil to brush over the fish while grilling to enhance flavor and prevent sticking.

3. Prepare the Sauce:

   • While the fish is grilling, peel and roughly chop the shallots and kencur. Place them in a mortar and pestle along with the bird’s eye chilies. Pound the ingredients into a coarse paste.

4. Combine and Season:

   • Squeeze the juice from the lime into the paste mixture. Add the sugar and salt, mixing thoroughly to combine all flavors. Gradually add the water to achieve the desired consistency.

5. Serve:

   • Once the fish is cooked, transfer it to a serving plate. Spoon the spicy herb sauce over the grilled fish, ensuring it is generously covered.

6. Enjoy:

   • Serve immediately and enjoy the vibrant flavors of Pecak Ikan Katamba. This dish pairs wonderfully with steamed rice or as a flavorful addition to any meal.

Feel free to adjust the spice level and seasoning to suit your taste. Bon appétit and happy cooking!