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Parape Grilled Fish
Makassar-style Parape sauce is famous for the mixed flavor of shallot and tamarind, which is processed into caramel. Kecap Bango can replace the sugar in this process which adds sweetness and also makes parape grilled fish more attractive.
Main courses
Ingredients
Preparing the Fish
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Pomfret Fish 400.0 g
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Water 15.0 g
Making the Mashed Seasoning
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Shallots, mashed 300.0 g
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Salt 5.0 g
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Javanese Tamarind Water 90.0 g
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Kecap Bango 80.0 g
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Water 100.0 ml
Making the Grill Seasoning
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Fried Garlic 3.0 g
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Kecap Bango 75.0 g
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Coriander Powder 5.0 g
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Margarine, melted 125.0 g
How to Cook Parape Grilled Fish
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Marinated Fish
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Grill Seasoning
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Mashed Spices
Preparation
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Preparing the Fish
- Marinating: coat the fish with diluted of Knorr Lime Powder then leave it be for 15 minutes.
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Making the Mashed Seasoning
- Saute whole shallots, mash and stir-fry again, then add water and other ingredients until cooked and thick, set aside.
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Making the Grill Seasoning
- Mix well all the ingredients and set aside.
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How to Cook Parape Grilled Fish
- Grill the fish and coat with grill seasoning that has been prepared until cooked and then serve with the prepared mashed seasoning.
