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Steamed Kerapu (Grouper) with Spicy Sour Sauce
Healthy steamed grouper fish perfectly combined with sweet sour spicy taste of this Balikpapan-style pindang. Use Kecap Bango that is trusted by 9 out of 10 chefs to provide a balanced sweet savory taste.
Ingredients
How to Prepare Spices
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Shallots 50.0 g
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Garlic 25.0 g
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Red Chilli 2.0 pc
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Curly red chilli 2.0 pc
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Cayenne Pepper 3.0 pc
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Green Chillies 2.0 pc
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Coriander 1.0 tsp
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Onion Oil 3.0 tbsp
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Sesame Oil 1.0 tbsp
How to Cook Steamed Grouper with Spicy Sour Sauce
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Shallots 50.0 g
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Garlic 25.0 g
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Red Chilli 2.0 pc
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Curly red chilli 2.0 pc
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Red Cayenne Pepper 3.0 pc
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Green Chillies 2.0 pc
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Grouper, whole 800.0 g
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Salt 1.0 tsp
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Water 30.0 ml
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White Pepper 0.5 tsp
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Young ginger, peeled and sliced into matchsticks 5.0 cm
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Leek, sliced long 1.0 pc
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Garlic, chopped 3.0 clove
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Salt 8.0 g
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White Pepper 0.25 tsp
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Nutmeg Powder 0.5 tsp
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Starfruit, coarsely cut 100.0 g
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Water 400.0 ml
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Basil Leaves
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Green Tomatoes
Preparation
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How to Prepare Spices
- Puree and saute ground spices until fragrant and cooked. Add water and other ingredients. Stir well until cooked, then set aside. Mix onion oil and sesame oil in a container, then heat it.
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How to Cook Steamed Grouper with Spicy Sour Sauce
- Dissolve 10 g of Knorr Lime Powder with 30 ml water. Season the grouper with Knorr Chicken Powder, salt, lime juice from Knorr Lime Powder, and pepper. Stir well.
- Place the fish in a heat-resistant plate, sprinkle with ginger, garlic and leek. Steam for 25 minutes.
- Lift the fish from the steamer, pour with the sauce and hot oil earlier.
- Before serving, garnish with basil and green tomatoes.
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