Pecak Ikan Mujaer (Mujair) ala Betawi
Pecak Ikan Mujaer, a delightful dish hailing from the vibrant Betawi cuisine of Indonesia, is a wonderful way to enjoy the flavors of fresh fish paired with a zesty, aromatic sambal. This dish brings together the savory notes of fried mujaer fish and a spicy, tangy dressing that elevates its taste. Perfect for family gatherings or special occasions, this recipe will surely captivate your taste buds and impress your guests.
Ingredients
| Ingredient | Quantity |
|---|---|
| Ikan mujaer (fresh fish) | 1/2 kg (approx. 3 fish) |
| Jeruk nipis (lime) | 1 piece |
| Garam (salt) | To taste |
| Spice Paste (Bumbu Uleg) | |
| Bawang merah (red onion) | 4 cloves |
| Cabai rawit merah (red chili) | 12 pieces |
| Jahe (ginger) | 1 small piece |
| Jeruk limau (lime) | 1 piece |
| Garam (salt) | To taste |
| Mecin (MSG or seasoning) | To taste |
| Air putih (water) | As needed |
Nutritional Information (per serving)
| Nutrient | Amount (Approx.) |
|---|---|
| Calories | 220 |
| Protein | 22 g |
| Fat | 10 g |
| Carbohydrates | 5 g |
| Sodium | 300 mg |
| Fiber | 1 g |
Instructions
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Prepare the Fish: Start by washing the mujaer fish thoroughly under running water to remove any impurities. Once clean, sprinkle the fish generously with salt and squeeze the juice of one jeruk nipis over them, allowing the citrusy flavor to penetrate the flesh. Let the fish marinate for about 15-20 minutes.
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Fry the Fish: Heat oil in a deep frying pan over medium heat. Carefully place the marinated fish in the hot oil and fry until golden brown and crispy. You can adjust the frying time to your preference—whether you prefer the fish to be semi-dry or fully crispy.
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Prepare the Spice Paste: In a separate pan, add a little oil and heat it. Add the cabai rawit, bawang merah, and jahe to the pan. Sauté these ingredients until they are fragrant and softened, being careful not to burn them. Once cooked, transfer them to a mortar and pestle (or food processor) and add salt and mecin. Grind the mixture until it reaches a paste-like consistency.
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Mix the Sauce: After grinding, gradually add a little water to the paste to achieve a desired sauce consistency. Taste and adjust seasoning with additional salt, mecin, or lime juice if necessary.
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Combine: Once you have the right flavor, add the fried mujaer fish to the spice paste. Gently press the fish into the paste to ensure it absorbs the wonderful flavors, then add the jeruk limau juice for an extra citrusy kick.
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Serve: Your Pecak Ikan Mujaer is now ready to be served! Plate the fish, drizzle with additional spice paste, and garnish with lime wedges if desired. This dish pairs beautifully with steamed rice and fresh vegetables.
Note:
This recipe yields enough for three fish, but you can adjust the quantities according to your serving needs. Although I could only fit two fish into the serving bowl for the photo, you can certainly prepare more!
Enjoy the rich flavors of Betawi with this delightful Pecak Ikan Mujaer, and let every bite remind you of the vibrant culinary traditions of Indonesia! 🐟🐟🐟
