TANPA TULANG, TANPA ARANG! RESEP IKAN BAKAR RUMAHAN GAMPANG.
Garam + lada putihsecukupnya
Boneless, No-Charcoal Homemade Grilled Fish
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Marinasi ikan dengan garam secukupnya, sisihkan.
- Blender bawang merah, bawang putih, jahe, cabai merah, dan ketumbar dengan sedikit minyak hingga halus.
- Tumis bumbu halus dengan minyak dan bumbu aromatik hingga matang dan tidak langu.
- Tambahkan kecap manis, aduk rata, matikan api.
- Lumuri bumbu ke atas ikan, diamkan/marinasi dalam kulkas selama 10-15 menit.
- Panggang ikan dalam oven dengan api atas suhu 170-180°C, beralaskan daun pisang agar tidak lengket, letakkan di tengah oven.
- Untuk sambal kecap tomat, iris tomat dan bawang merah, siapkan cabai rawit.
- Tumis sebentar cabai dan bawang di wajan kecil agar aroma pedasnya keluar, tambahkan kecap manis dan garam, aduk rata.
- Tambahkan perasan jeruk limau, aduk rata.
- Sajikan ikan bakar dengan sambal kecap tomat, daun kemangi, dan nasi putih.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Marinate the fish with salt to taste, and set aside.
- Blend the shallots, garlic, ginger, red chilies, and coriander with a little oil until smooth.
- Sauté the ground spice paste in oil with the aromatics until cooked and no longer raw-smelling.
- Add sweet soy sauce, stir well, and turn off the heat.
- Coat the fish with the seasoning, and let it marinate in the fridge for 10-15 minutes.
- Grill the fish in the oven with top heat at 170-180°C, lined with banana leaf so it doesn't stick, placed in the middle of the oven.
- For the tomato soy sambal, slice the tomato and shallots, and prepare the bird's-eye chilies.
- Sauté the chilies and shallots briefly in a small pan to bring out the spicy aroma, add sweet soy sauce and salt, and stir well.
- Add lime juice, and stir well.
- Serve the grilled fish with the tomato soy sambal, Thai basil, and steamed rice.
Cook Mode
Garam + lada putihsecukupnya
Boneless, No-Charcoal Homemade Grilled Fish
TANPA TULANG, TANPA ARANG! RESEP IKAN BAKAR RUMAHAN GAMPANG.
TANPA TULANG, TANPA ARANG! RESEP IKAN BAKAR RUMAHAN GAMPANG.
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Marinasi ikan dengan garam secukupnya, sisihkan.
- Blender bawang merah, bawang putih, jahe, cabai merah, dan ketumbar dengan sedikit minyak hingga halus.
- Tumis bumbu halus dengan minyak dan bumbu aromatik hingga matang dan tidak langu.
- Tambahkan kecap manis, aduk rata, matikan api.
- Lumuri bumbu ke atas ikan, diamkan/marinasi dalam kulkas selama 10-15 menit.
- Panggang ikan dalam oven dengan api atas suhu 170-180°C, beralaskan daun pisang agar tidak lengket, letakkan di tengah oven.
- Untuk sambal kecap tomat, iris tomat dan bawang merah, siapkan cabai rawit.
- Tumis sebentar cabai dan bawang di wajan kecil agar aroma pedasnya keluar, tambahkan kecap manis dan garam, aduk rata.
- Tambahkan perasan jeruk limau, aduk rata.
- Sajikan ikan bakar dengan sambal kecap tomat, daun kemangi, dan nasi putih.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Marinate the fish with salt to taste, and set aside.
- Blend the shallots, garlic, ginger, red chilies, and coriander with a little oil until smooth.
- Sauté the ground spice paste in oil with the aromatics until cooked and no longer raw-smelling.
- Add sweet soy sauce, stir well, and turn off the heat.
- Coat the fish with the seasoning, and let it marinate in the fridge for 10-15 minutes.
- Grill the fish in the oven with top heat at 170-180°C, lined with banana leaf so it doesn't stick, placed in the middle of the oven.
- For the tomato soy sambal, slice the tomato and shallots, and prepare the bird's-eye chilies.
- Sauté the chilies and shallots briefly in a small pan to bring out the spicy aroma, add sweet soy sauce and salt, and stir well.
- Add lime juice, and stir well.
- Serve the grilled fish with the tomato soy sambal, Thai basil, and steamed rice.
Cook Notes
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