I was in Teluk Penyu Beach (Cilacap, south coast town nearby boundary of Central Java and West Java), taking pictures of sunrise and playing water, of course :D I and my only sister bought some fresh fishes, really fresh, as fresh as you can imagine ;) They just freshly hauled from a fisherman's fishing net! We then went home and enjoyed grilling the fishes and basting it often with soy sauce mixture. The flesh was soft and juicy, served with special sauce made from peanuts, shrimp paste and sweet soy sauce. Needless to say, it was the most delicious grilled fish I ever had!IKAN BAKAR TELUK PENYU
Ingredients:
1 kg fresh fish, clean and make some diagonal scratches on both sides using sharp knife.
Ground into a paste:
4 cloves garlic
1 sdt ground pepper
3 cm fresh ginger
3 cm fresh turmeric
5 candlenuts
2 tsp salt
1 tbs lemon juice
Basting mixture:
50 gr margarine
75 ml sweet soy sauce
1 tbs lime juice
Complements:
Warm rice, raw vegetables, sambal kacang kecap (sweet soy sauce mixed with peanuts)
Method:
Marinate fish with ground spices, let it stand for 2 hours in chiller.
Brush out the basting mixture over both sides, grill and turn occasionaly, keep basting often during grilling until completely cooked or just up to your desired doneness.
Transfer to serving plate, give a final brush of basting mixture, serve immediately with complements.
PEANUTS AND SWEET SOY SAUCE
Ingredients:
2 tbs shrimp paste
Bird eye chilli
3 cloves garlich, fried.
5 shallots (or half onion), fried.
150 ml sweet soy sauce
1 tbs lime juice
3 tbs roasted peanuts, ground
50 ml lukewarm water
Method:
Grind shrimp paste, chilli, garlic and shallots until smooth.
Stir in water and sweet soy sauce.
Add in ground peanut and lime juice, mix well and serve.
Indonesian Version
IKAN BAKAR TELUK PENYU
Bahan:1 kg ikan segar, bersihkan dan sayat2 permukaannya menyerong
Bumbu halus:
4 siung bawang putih
1 sdt merica bubuk
3 cm jahe
3 cm kunyit
5 butir kemiri
2 sdt garam
1 sdm air jeruk nipis
Olesan:
50 gr margarin
75 ml kecap manis
1 sdm air jeruk limau
Pelengkap:
Nasi anget, lalapan, sambal kecap kacang
Cara:
Lumuri ikan dengan bumbu halus, diamkan di kulkas selama 2 jam.
Kuas permukaannya dengan bahan olesan, bakar diatas api sambil sering diolesin dan dibolak-balik agar matangnya merata.
Transfer ke piring saji, kuas dengan bahan olesan sekali lagi. Sajikan segera dengan pelengkap.
SAUS KECAP KACANG
By: Lia, Dapurgue
Bahan:
2 sdm petis udang
Cabe rawit secukupnya, goreng matang
3 siung bawang putih, goreng utuh matang
5 butir bawang merah, goreng utuh matang
150 ml kecap manis
1 sdm air jeruk limau
3 sdm kacang goreng, haluskan
50 ml air matang hangat
Cara:
Haluskan petis, cabe, bawang merah dan bawang putih.
Tuangi air, tambahkan kecap manis, aduk.
Masukin kacang goreng dan air jeruk limau, aduk rata, sajikan.
Sumber
