Grilled or Fried Pomfret with Sambal (Penyet Ikan Bawal)
Ingredients
| Ingredient | Quantity |
|---|---|
| Pomfret fish | 1 large fish |
| For the Ground Spices: | |
| Red chilies | 6-8 pieces |
| Shallots | 4 cloves |
| Garlic cloves | 3 cloves |
| Fresh ginger (as needed) | 1 inch |
| Shrimp paste (terasi) | As needed |
| Salt | To taste |
| White sugar | To taste |
| Tomatoes | 1 medium |
| Bilimbi juice (optional) | 1-2 teaspoons |
Instructions
-
Prepare the Pomfret:
- Clean the pomfret fish thoroughly, and pat it dry with a kitchen towel. You can choose to either grill or fry the fish until it is fully cooked and crispy on the outside. Set aside.
-
Prepare the Sambal (Ground Spices):
- Grill or lightly toast the shrimp paste (terasi) and ginger to enhance their flavors.
- Using a mortar and pestle (or a food processor), grind together the red chilies, shallots, garlic, ginger, shrimp paste, and salt until you achieve a smooth paste.
- Add tomatoes, then continue to grind until everything is well incorporated.
- Adjust the seasoning with white sugar and salt to taste.
- Optionally, add a small amount of bilimbi juice to give the sambal a tangy flavor.
-
-
Assemble the Dish:
- Place the cooked pomfret on a large serving plate or on a traditional cobek (Indonesian mortar).
- Using the back of a spoon or a pestle, gently press (penyet) the fish while spreading the sambal mixture over the fish to ensure that the flavors coat the fish evenly.
-
Serving:
- Serve the Penyet Ikan Bawal immediately, accompanied by steamed rice and fresh vegetables such as cucumber or lettuce.
Enjoy the delightful blend of spicy sambal and perfectly cooked fish, a beloved dish from Indonesia!
