Nila Sambal Mangga: A Zesty Fusion of Flavors
Nila Sambal Mangga is a vibrant Indonesian dish that beautifully combines the delicate taste of fried Nile tilapia with a tangy, spicy mango sambal. This dish is perfect for those seeking a burst of flavor and a delightful culinary experience. Below, you’ll find a detailed guide on preparing this exquisite recipe, including ingredients, nutritional information, and step-by-step instructions.
Ingredients
| Ingredient | Quantity |
|---|---|
| Nile Tilapia (Ikan Nila) | 350 grams |
| Young Mango (Mangga Muda) | 1 piece |
| Red Bird’s Eye Chili (Cabe Rawit Merah) | 7 pieces |
| Garlic (Bawang Putih) | 1 clove |
| Pepper (Lada) | To taste |
| Brown Sugar (Gula Merah) | A pinch |
| Shrimp Paste (Terasi) | A little |
| Flavor Enhancer (Penyedap Rasa) | To taste |
| Oil (for frying) | As needed |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 300 kcal |
| Protein | 25 grams |
| Carbohydrates | 15 grams |
| Fat | 15 grams |
| Fiber | 2 grams |
| Sodium | Varies |
Instructions
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Prepare the Fish: Start by cleaning the Nile tilapia thoroughly under running water. Pat the fish dry with a paper towel. In a small bowl, mix the minced garlic with the flavor enhancer and rub this mixture all over the fish, ensuring it is well coated. Allow it to marinate for about 30 minutes, letting the flavors seep into the fish.
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Make the Mango Sambal: While the fish is marinating, turn your attention to the sambal. Begin by peeling the young mango and cutting it into thin, matchstick-sized strips. Alternatively, you can use a grater for uniformity.
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Blend the Sambal Ingredients: In a mortar and pestle or blender, combine the red bird’s eye chili, grilled shrimp paste, garlic, brown sugar, and flavor enhancer. Grind or blend these ingredients until they form a smooth paste. Once blended, gently fold in the mango strips, adjusting the taste as necessary. If you prefer a spicier sambal, feel free to add more chili.
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Fry the Fish: Heat a generous amount of oil in a frying pan over medium-high heat. Once the oil is hot, carefully place the marinated tilapia in the pan, ensuring it is fully submerged in oil for optimal crispiness. Fry the fish until it turns golden brown and crispy, about 5-7 minutes per side, depending on the thickness of the fish.
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Serve: Once the fish is cooked to perfection, remove it from the oil and let it drain on paper towels to absorb any excess oil. To serve, place the crispy tilapia on a platter and generously spoon the mango sambal over the top.
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Enjoy: This dish pairs wonderfully with steamed rice and a side of fresh vegetables. Enjoy the delightful balance of the spicy sambal and the crispy, tender fish!
Conclusion
Nila Sambal Mangga is not just a dish; it’s a celebration of flavors that brings together the freshness of young mango and the savory depth of fried Nile tilapia. Whether you’re serving it at a family gathering or enjoying it as a weeknight dinner, this dish is sure to impress. Embrace the culinary journey and let the vibrant tastes transport you to the heart of Indonesian cuisine!
