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Manokwari Grilled Fish
This Papuan grilled fish shine attractively and has perfect umami taste. The chopped onions and chilies on top as the hot sauce also give more special looks and taste, thanks to Kecap Bango that is a trusted by 9 out of 10 chefs for Indonesian culinary.
Main courses
Ingredients
How to Prepare Grilled Fish Coated Seasoning
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Shallots 6.0 clove
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Garlic 3.0 clove
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Ginger 2.0 cm
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Coriander Granules 2.0 tsp
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Salt 1.0 tsp
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Tamarind, dissolved in water 2.0 tbsp
How To Prepare and Grilled Fish
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Mackerel 500.0 g
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Water 3.0 tsp
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Pepper Powder 0.25 tsp
How To Make Manokwari Sambal
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Shallots 8.0 clove
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Red Cayenne Pepper 10.0 pc
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Salt 0.25 tsp
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Sugar 0.25 tsp
Preparation
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How to Prepare Grilled Fish Coated Seasoning
- Grind the fish seasoning ingredients using a blender, except Kecap Bango. Then saute the spices until fragrant, add the tamarind water. Cook until done, turn off the heat. Pour Kecap Bango, stir evenly.
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How To Prepare and Grilled Fish
- Dissolve Knorr Lime Powder with water in a bowl, set aside.
- Clean the mackerel tuna, cut in half but don't break up or cut butterfly, coat with Knorr Lime Powder and water all over the fish surface, then sprinkle Royco Bumbu Pelezat Rasa Ayam and pepper. Set aside the fish.
- Grill the fish until 3/4 cooked on both sides, then spread evenly with the stir-fry seasoning on both sides. Grill the fish until cooked, then place on a serving plate.
- Then place the sambal over the grilled fish. Serve with white rice and fresh vegetables.
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How To Make Manokwari Sambal
- Finely mashed shallots, red cayenne pepper, salt, sugar, and Royco Bumbu Pelezat Rasa Ayam using a stone mortar.
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