Grilled Ikan Nila (Nile Tilapia)
Experience the delightful flavors of Grilled Ikan Nila, a traditional Indonesian dish that promises to tantalize your taste buds with its aromatic spices and smoky goodness. This recipe highlights the fresh ingredients, transforming the humble Nile tilapia into a mouthwatering centerpiece for your next meal. Gather your ingredients and let’s embark on this culinary journey!
Ingredients
For the Fish
| Ingredient | Quantity |
|---|---|
| Nile Tilapia (Ikan Nila) | 2 kg (approx. 5 fish) |
| Lime (Jeruk Nipis) | To taste |
| Sweet Soy Sauce (Kecap Manis) | To taste |
| Turmeric (Kunyit) | To taste |
| Galangal (Laos) | To taste |
| Sand Ginger (Kencur) | To taste |
| Ginger (Jahe) | To taste |
| Coriander (Ketumbar) | To taste |
| Red Shallots (Bawang Merah) | 12 bulbs |
| Garlic (Bawang Putih) | 10 cloves |
| Salt (Garam) | To taste |
| Cooking Oil | 1 liter (for frying) |
For the Sambal Kecap (Spicy Soy Sauce)
| Ingredient | Quantity |
|---|---|
| Bird’s Eye Chili (Cabe Rawit) | 10 pieces |
| Sweet Soy Sauce (Kecap Manis) | To taste |
| Lime Juice | To taste |
Instructions
Step 1: Preparing the Fish
Begin by thoroughly cleaning the Nile tilapia. Make sure to remove any scales and entrails, ensuring the fish is ready for marinating. In a mortar and pestle, combine the garlic, red shallots, turmeric, galangal, sand ginger, ginger, and salt, creating a fragrant spice paste. Generously coat the fish with this mixture, allowing it to marinate for at least 30 minutes to let the flavors penetrate deeply.
Step 2: Frying the Fish
Heat the cooking oil in a frying pan over medium heat. Once the oil is hot, gently place the marinated fish into the pan. Fry the fish until it is golden brown on each side, ensuring it is cooked through but not overly dry. The goal is to create a tender fish with a crispy exterior.
Step 3: Preparing the Grilling Marinade
While the fish is frying, prepare a marinade for grilling. In a separate bowl, mix together chopped garlic, red shallots, coriander, sweet soy sauce, turmeric, and a pinch of salt to taste. This mixture will enhance the flavor of the fish as it grills.
Step 4: Grilling the Fish
Once the fish is fried, remove it from the oil and allow it to drain on a paper towel. Preheat your charcoal grill until the coals are glowing and evenly distributed. Carefully brush the grilling marinade over the fried fish and place it on the grill. Grill the fish for about 10–15 minutes, turning occasionally, until it develops a beautiful brown color and a slightly smoky flavor.
Step 5: Making the Sambal Kecap
While the fish is grilling, prepare the sambal kecap. In a bowl, combine the chopped bird’s eye chili, sweet soy sauce, and a squeeze of fresh lime juice. Mix well to create a spicy and tangy sauce that will perfectly complement the grilled fish.
Step 6: Serving
Once the fish is grilled to perfection, remove it from the grill and arrange it on a serving platter. Drizzle the sambal kecap over the fish or serve it on the side as a dipping sauce. This deliciously grilled Ikan Nila is now ready to be enjoyed, promising a burst of flavor in every bite. Serve it with steamed rice and a fresh salad for a complete meal that will surely impress your family and friends.
Enjoy your culinary creation of Grilled Ikan Nila, a dish that beautifully captures the essence of Indonesian cuisine, merging simplicity with rich flavors, and inviting you to savor the joys of homemade cooking. Happy cooking!
