Nile Tilapia with Sambal and Basil
Ingredients
- 3 medium tilapia fish
- 1 bunch basil, leaves picked
- 1 clove garlic
- 3 shallots
- Sugar to taste
- Salt to taste
- Mushroom stock to taste
Sambal mixture
- 2 cloves garlic
- 10 shallots
- 2 large red chilies
- 15 bird's eye chilies (to taste)
- 2 ripe tomatoes
- 1 teaspoon matured shrimp paste
- 1 teaspoon shaved palm sugar
- Salt to taste
Preparation
Clean the tilapia fish, rub with lime juice or vinegar, season with salt, pepper, ground coriander, and ground turmeric, let marinate for 10 minutes, then fry until crispy and set aside
Thinly slice the shallots and garlic, then fry them together with the red chilies, bird's eye chilies, and tomatoes until cooked
Pound all the sambal ingredients until the desired smoothness and adjust the taste
In a pan, sauté the sliced garlic and shallots until fragrant, then add the sambal paste and stir until the color changes
Add water as needed, adjust the taste if necessary by adding more sugar, salt, and mushroom stock
Add the fried tilapia fish, reduce heat and cook until the sauce is absorbed
Add the basil leaves, stir briefly, then remove from heat and serve
