Ikan Kerapu with Teriyaki Sauce Recipe
Introduction
This delightful dish showcases the succulent flavors of ikan kerapu, or grouper, enhanced with a rich teriyaki sauce, perfect for pairing with hot steamed rice. The combination of tender fish fillets and a savory-sweet sauce makes it an ideal option for family dinners or entertaining guests. Let’s dive into the ingredients and steps to prepare this mouthwatering meal!
Ingredients
| Ingredient | Quantity |
|---|---|
| Ikan kerapu (grouper fillets) | 1/2 kg (approximately 1 lb) |
| All-purpose flour (Tepung Sasa) | 1 packet (about 250g) |
| Saori teriyaki sauce | 1 packet (about 250ml) |
| Garlic | 1 clove |
| Large red chili pepper | 1 piece |
| Green onion (daun bawang) | 1 stalk |
| Margarine (for sautéing) | 1 tablespoon |
| Cornstarch (or sago flour as a substitute) | 1 teaspoon |
| Water | 1/2 glass (about 120ml) |
| Salt, sugar, and seasoning (to taste) | To taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 300 kcal |
| Protein | 25 g |
| Carbohydrates | 30 g |
| Fat | 10 g |
| Fiber | 2 g |
| Sodium | Varies |
Instructions
-
Prepare the Flour Mixture: In a mixing bowl, combine the all-purpose flour with just enough water to create a smooth batter. Ensure it has a slightly thick consistency to adhere to the fish fillets.
-
Coat the Fish: Take the grouper fillets and coat them thoroughly in the flour mixture. This will give the fish a crispy texture once fried.
-
Fry the Fish: Heat oil in a deep pan over medium-high heat. Carefully place the coated fish fillets into the hot oil. Fry them until golden brown and crispy, about 3-4 minutes per side. Once cooked, remove the fish and place it on a paper towel to drain excess oil.
-
Prepare the Aromatics: While the fish is frying, finely chop the garlic, slice the red chili pepper, and coarsely chop the green onion.
-
Make the Teriyaki Sauce: In a separate saucepan, melt the margarine over medium heat. Add the chopped garlic and sauté until fragrant and slightly golden, approximately 1-2 minutes. Then, add the sliced red chili and stir-fry for an additional minute.
-
Add the Teriyaki Sauce: Pour in the Saori teriyaki sauce and add half a glass of water. Stir well, then season with salt, sugar, and any additional seasoning to taste. Allow the sauce to simmer until it slightly reduces and thickens, about 5-7 minutes.
-
Thicken the Sauce: In a small bowl, dissolve the cornstarch in 2 tablespoons of water to create a slurry. Gradually add this to the simmering sauce, stirring continuously until the sauce thickens and begins to bubble. Taste and adjust the seasoning if necessary. Finally, add the chopped green onions and remove from heat.
-
Serve: Arrange the fried grouper fillets on a serving plate and generously drizzle the teriyaki sauce over the top.
-
Enjoy: Serve immediately with steaming hot rice for a complete meal that everyone will love!
Conclusion
This Ikan Kerapu with Teriyaki Sauce recipe brings together the best of both worlds: the delicate flavor of grouper and the bold sweetness of teriyaki sauce. It’s a fantastic dish that is both simple to prepare and packed with flavor, making it a perfect addition to your culinary repertoire. Happy cooking and enjoy your meal!
