Spicy Indonesian Fried Tilapia with Tangy Sambal Pecak

Pecak Ikan Nila

Discover the bold and vibrant flavors of Indonesian cuisine with Pecak Ikan Nila, a delicious dish featuring crispy fried tilapia topped with a spicy and tangy sambal pecak sauce. This recipe combines aromatic spices with fresh ingredients to create a mouthwatering experience that’s perfect for any occasion.

Ingredients:

For the Fish:

• 2 tilapia fish
• Tamarind (asam jawa)
• 4 cloves garlic, minced
• 1 teaspoon turmeric powder (kunyit)
• 1 teaspoon salt

For the Sambal Pecak:

• 7 shallots (bawang merah)
• 3 cloves garlic (bawang putih)
• 2 cm ginger (jahe)
• Red chilies and bird’s eye chilies to taste (cabe rawit and cabe merah keriting)
• 1 packet shrimp paste (terasi)
• 1 tomato (tomat)
• 1 tablespoon sugar (gula)
• 1 teaspoon salt
• Hot water
• 1 lime (jeruk limau), juiced

Instructions:

1. Prepare the Fish:

   • Clean the tilapia fish thoroughly and pat dry with paper towels. Rub the fish with tamarind juice, ensuring it is well-coated. Season with minced garlic, turmeric powder, and salt. Allow the fish to marinate for about 15 minutes so the flavors can penetrate.

2. Fry the Fish:

   • Heat oil in a frying pan over medium heat. Fry the marinated fish until they are golden brown and crispy on the outside, about 5-7 minutes per side. Remove from the pan and drain on paper towels.

3. Prepare the Sambal Pecak:

   • In a dry skillet, toast the shallots, garlic, chilies, ginger, and shrimp paste until they are slightly charred and fragrant. This should take about 5-7 minutes. Be careful not to burn the ingredients.
   • Once toasted, use a mortar and pestle or food processor to grind the ingredients into a coarse paste. Add the chopped tomato and mix well.

4. Cook the Sambal Pecak:

   • Transfer the ground paste to a saucepan. Add a little hot water to achieve your desired consistency. Season with sugar and salt. Simmer over low heat, stirring occasionally, until the sambal is well-combined and flavorful. Finish by adding the lime juice and adjusting seasoning to taste.

5. Serve:

   • Place the fried tilapia on a serving platter. Generously spoon the sambal pecak over the fish, making sure to coat it well. If you like a lot of sauce, feel free to add more sambal. Serve immediately for the best taste, with additional lime wedges on the side if desired.

Enjoy your Pecak Ikan Nila with steamed rice or your favorite side dishes for a truly delightful meal!