Ingredients
- 500 grams of carp (approximately 4 fish), cleaned
- For the spice paste:
- 2 shallots
- 1 large red chili
- 3 small red chilies
- 1 thumb-sized piece of kencur (aromatic ginger)
- 1 thumb-sized piece of ginger
- 1 piece of terasi ABC (fermented shrimp paste)
- Salt and palm sugar to taste
Instructions
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Begin by seasoning the cleaned carp with salt. You can choose to either fry the fish until crispy or grill it according to your preference.
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For the spice paste, blend the shallots, large red chili, small red chilies, kencur, ginger, and terasi ABC until you achieve a smooth mixture.
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Heat a small amount of oil in a pan over medium heat. Sauté the blended spice paste until it becomes fragrant and well-cooked. If the paste becomes too thick, add a little water to achieve a desired consistency. Taste and adjust the seasoning with salt and palm sugar as needed. Continue cooking until the paste has reduced and the flavors meld together.
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Pour the cooked spice paste over the fried or grilled carp. Serve hot and enjoy!
This simple yet flavorful dish captures the essence of traditional Indonesian cuisine with its rich blend of spices and fresh ingredients, making it a delightful addition to any meal.