Ikan Nila Saus Asam Manis
Ingredients
| Ingredient | Quantity |
|---|---|
| Whole Nile fish (about 400g) | 1 |
| Salt | To taste |
| Pepper | To taste |
| Ground coriander | To taste |
| Lime juice | From 1 lime |
| All-purpose flour | 5 tablespoons |
| Cornstarch | 1 tablespoon |
| Sweet and Sour Sauce: | |
| Onion (finely chopped) | 1 large |
| Small carrots (julienned) | 2 |
| Bird’s eye chili peppers | 15 |
| Red chili pepper | 1 |
| Sugar | To taste |
| Salt | To taste |
| Pepper | To taste |
| Cornstarch (dissolved in water) | 1 teaspoon |
| Tomato ketchup | 1 tablespoon |
| Tomato (diced) | 1 |
Instructions
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Prepare the Fish: Rinse and clean the Nile fish thoroughly. Squeeze lime juice over the fish and let it marinate for a while to absorb the flavor, then rinse again.
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Seasoning: Rub the fish with salt, pepper, and ground coriander, then refrigerate for about 1 hour to enhance the taste.
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Coating: In a bowl, combine the all-purpose flour and cornstarch. Dredge the marinated fish in this mixture until well-coated. Heat plenty of oil in a pan and fry the fish until golden brown and crispy.
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Make the Sauce: In a separate pan, sauté the garlic and chopped onion until fragrant. Add the bird’s eye chili peppers and continue sautéing. Next, add the julienned carrots with a splash of water, followed by the diced tomato, ketchup, salt, sugar, and pepper. Taste and adjust seasonings as needed. Stir until it reaches a boil, then add the dissolved cornstarch and mix well.
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Combine: Gently add the fried fish to the sauce and stir to coat, allowing it to absorb the flavors for a moment before turning off the heat. Alternatively, you can serve the sauce over the fried fish once cooked.
Enjoy this delicious Ikan Nila Saus Asam Manis as a delightful centerpiece for your meal!
