Indonesian fish recipes
Zesty Mujair Fish with Spicy Shallot Salsa and Sweet Soy Drizzle
Ikan Bawal Sambel Mata + Kecap ala Bumill
Ingredients
| Ingredient | Quantity |
|---|---|
| Mujair fish | 1/2 kg |
| Shallots (bawang merah) | 7 pieces |
| Bird’s eye chili (cabe setan) | 7 pieces |
| Tomato | 1/2 piece |
| Lime (jeruk nipis) | 2 pieces |
| Salt | to taste |
| Sweet soy sauce (kecap) | to taste |
| Vegetable oil | for frying |
Instructions
- Begin by cleaning the mujair fish: remove the insides and rinse thoroughly. Next, coat the fish with lime juice and sprinkle with salt to enhance flavor.
- Place the seasoned fish in the refrigerator for about 10 minutes to allow the fishy odor to dissipate.
- In a frying pan, heat vegetable oil until hot, then carefully add the mujair fish. Fry until the fish is golden and crispy.
- While the fish is frying, slice the shallots, bird’s eye chili, and tomato into thin pieces. Sauté them briefly in the same pan until fragrant.
- Once the fish is cooked, arrange it on a serving platter and generously sprinkle the sautéed shallots, chili, and tomato on top. Drizzle with sweet soy sauce to finish.
- Serve your Ikan Bawal Sambel Mata + Kecap ala Bumill warm, and enjoy this delightful fusion of flavors! 😋
This dish not only showcases the vibrant tastes of Indonesia but also serves as a perfect centerpiece for any meal.
