Indonesian fish recipes
Tangy Fried Nile Fish with Spicy Coconut Sauce
Ikan Nila Bumbu Acar (Pesmol Ikan Nila) Recipe
Ingredients:
| Ingredient | Quantity |
|---|---|
| Ikan Nila | 1 kg |
| Carrots | 3, sliced |
| Cucumbers | 3, sliced |
| Green Chili & Bird’s Eye Chili | To taste |
| Tomato | 1, chopped |
| Fresh Lime Juice | 1 tablespoon |
| Coconut Milk | 100 g |
| Spice Paste: | |
| Red Shallots | 5 cloves |
| Garlic | 3 cloves |
| Candlenuts | 1 |
| Galangal | 1 piece |
| Ginger | 1 piece |
| Turmeric | 2 pieces |
Instructions:
- Prepare the Fish: Rub the Ikan Nila with salt and fry until golden brown. Set aside.
- Make the Spice Sauce: Sauté the spice paste until fragrant, then add the coconut milk and bring to a boil.
- Add Vegetables: Incorporate the sliced carrots, tomato, and cucumber into the mixture. Season with lime juice and adjust salt with either chicken seasoning or regular salt to taste.
- Serve: Pour the vegetable and spice mixture over the fried fish and serve immediately for a deliciously tangy experience.
Enjoy this flavorful Ikan Nila Bumbu Acar, perfect for a delightful meal!
