Indonesian Grilled Fish with Pecak Sauce
Ingredients
- 3 fish (tilapia, carp, mullet, or gourami)
- 3 lime fruits
- 10 jicama bulbs
- 250-300 ml hot water
- Salt to taste
Fish spice mix
- 2 cloves garlic
- 1 tablespoon coriander seeds
- Water
- Salt
Pecak spice
- 15 red onions (Medan variety)
- 10 cloves garlic
- Bird's eye chilies to taste
- Curly red chilies to taste
- 2 inches ginger
- 13 temukunci pieces
- 1/2 teaspoon shrimp paste (optional)
Preparation
Clean the fish thoroughly, remove the stomach contents, score the body, wash again, marinate in the fish spice mix for 10 minutes, then grill or fry until crispy and set aside. The user prefers frying.
Prepare the jicama by cleaning it, using only the white bulb part, wash it, soak in hot water for 5 minutes, and drain. This step is optional and helps soften the texture slightly.
Grill or char all the pecak spices until fragrant and slightly blackened, then coarsely grind them.
Transfer the ground pecak spice to a container, add the jicama, salt, and the juice and zest of lime.
Add hot water, stir well, adjust seasoning to taste, and finally add the cooked fish to the sauce.
Tips
Adjust the amount of water to your preference for the desired sauce consistency, such as moist but not overly watery.
