Ingredients
| Ingredient | Quantity |
|---|---|
| Carp fish (ikan mas) | 2 whole |
| Marinade | |
| Lime (jeruk nipis) | 1 |
| Garlic (bawang putih) | 4 cloves |
| Ground coriander (ketumbar bubuk) | 1 tsp |
| Sauté | |
| Small onion (bawang bombay) | 1 |
| Garlic (bawang putih) | 4 cloves |
| Shallots (bawang merah) | 2 |
| Kaffir lime leaves (daun jeruk) | 3 leaves |
| Green chilies (cabai hijau gendot) | 3 |
| Ginger (jahe) | 1 small piece |
| Sweet soy sauce (kecap manis) | 2 tbsp |
| Soy sauce (kecap asin) | 2 tbsp |
| Water | As needed |
| Cooking oil | As needed |
| Salt | To taste |
| Oyster sauce (saus tiram) | To taste |
| Mushroom stock powder (kaldu jamur) | To taste |
Instructions
-
Preparation: Clean the carp thoroughly and make slits on both sides. Squeeze lime juice over the fish and rub in the marinade ingredients, ensuring even coverage.
-
Sautéing the Aromatics: Finely slice the garlic, shallots, and ginger. If preferred, these can be crushed, but slicing enhances the flavor. Heat oil in a pan and sauté the sliced ingredients until fragrant and softened.
-
Building the Sauce: Once the aromatics are aromatic and tender, add water and season to taste with sugar, salt, mushroom stock, and oyster sauce as desired. If the sauce isn’t thickening, you can mix 1 tablespoon of flour with water and add it to the pan for a smoother consistency.
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Serving: Arrange the fish on a serving plate and pour the sauce over the top. Enjoy this delightful dish, perfect for any occasion!
Happy cooking! 🌟