Bahan:

1 ekor bawal, kerat badannya

1 buah jeruk nipis, ambil airnya

1 tangkai serai, memarkan

Minyak goreng secukupnya

Bumbu Halus:

4 buah cabai merah besar

3 siung bawang merah

3 butir kemiri

1 ruas jahe

1 ruas lengkuas

Garam secukupnya

Gula secukupnya

Cara Membuat:

1. Tumis bumbu halus hingga harum, masukkan serai dan tumis hingga layu.

2. Angkat tumisan, tambahkan air jeruk nipis dan sedikit minyak goreng, aduk hingga menjadi pasta.

3. Lumuri bawal dengan bumbu pasta tersebut di seluruh bagian.

4. Siapkan pemanggang dari arang, lalu panggang bawal hingga matang.

Bahan:

Ikan Gurami/mujair/nila ukuran sedang

1 cm kunyit

2 siung bawang putih

1/4 sdt ketumbar

1 sdt garam

minyak untuk menggoreng

Bahan Sambal:

3 siung bawang merah, cincang kasar

5 buah cabe rawit, cincang kasar

100 gram mangga muda serut

1 sdt gula pasir

1/2 sdt cuka masak

100 ml air

Cara Membuat:

1. Campurkan bawang merah cincang, cabe rawit, gula, dan cuka ke dalam air. Aduk hingga gula larut. Masukkan mangga muda serut dan simpan di dalam lemari es.

2. Haluskan kunyit, bawang putih, ketumbar dan garam, kemudian beri sedikit air. 

3. Balurkan bumbu di dalam badan ikan sambil dipijat-pijat agar bumbu meresap. Diamkan selama 30 menit.

4. Keluarkan sambal mangga dari lemari es dan diamkan di suhu ruangan.

5. Panaskan minyak di dalam penggorengan dan goreng ikan hingga kekuningan, berubah warna dan matang. Kering tidaknya ikan bisa disesuaikan dengan selera. Agar ikan matang keseluruhan, gunakan api kecil/sedang untuk menggoreng. 

6. Angkat ikan, tiriskan dan sajikan di atas piring. Siram ikan dengan sambal mangga dan sajikan dengan nasi hangat. Anda bisa menambahkan cincangan daun bawang dan sayur lalapan sebagai tambahan garnish. 

Bahan:

500 gram cumi ukuran besar, potong bulat menyerupai cincin

100 gram tepung terigu

50 gram tepung beras

1 sdt merica bubuk

1 sdt garam

1/2 sdt bubuk cabe

minyak sayur untuk menggoreng

1 buah lemon

Cara Membuat:

1. Rendam cumi dalam air perasan lemon kurang lebih 30 menit untuk menghilangkan aroma amisnya.

2. Campurkan tepung, merica, garam dan bubuk cabe. Gulingkan cumi dan balut hingga rata. Diamkan kurang lebih 30 menit agar meresap. 

3. Panaskan minyak kemudian goreng cumi hingga kering dan matang. 

4. Sajikan di atas piring, hiasi dengan garnish sesuai dengan selera. 

Note: 

Jika Anda kurang suka pedas, maka bubuk cabe bisa tidak digunakan.

  

Grilled Fish or Ikan Bakar is very popular in Indonesia, especially in Sulawesi and Maluku where most of the people work as the seaman/fisherman. Both areas have a very huge sea which brings them different kind of seafood. Here's a simple recipe how to make a delicious grilled fish.

Category: Seafood

Difficulty: Medium

Cooking time: 45 - 60 minutes

Ingredients

- 1 whole fish, cleaned

- 1 tablespoon lime juice

- 1 tablespoon sweet soy sauce (kecap manis)

- 25 g margarine

For marinate the fish

- 3 Candlenuts (Kemiri)

- 3 shallots

- 2 cloves of garlic

- 1 tablespoon turmeric powder

- 1 teaspoon coriander

- salt to taste

- 1 tablespoon of vegetable oil

Directions

1. Clean the fish and make cutlets around it. Pour the lime juice over it to reduce the fishy smell.

2. Blend or grind all marinate ingredients. Then use it to marinate the fish. Set aside for at least 1 hour.

3. When the marinate is absorb enough, grill the fish and brush it with marinate leftover.

4. When the fish is about to be ready, brush with sweet soy sauce (kecap manis) and margarine. Continue grilling until it's cooked.

5 Serve with warm plain rice (nasi putih), cucumber, and sambal badjak orsambal terasi

Tips: you can grill the fish by wrapping it with Banana leaf (daun Pisang) so that the skin won't be stick into the grill appliances.

  

Grilled fish or Ikan bakar is very popular in Indonesia, especially in Sulawesi and Maluku where most of the people work as the seaman/fisherman. Ikan bakar sambal dabu-dabu is a speciality from Gorontalo (Nothern Sulawesi), which is grilled fish served with special chillies salad called 'sambal dabu-dabu'

Category: Seafood

Difficulty: Easy

Cooking time: 120 minutes

Ingredients

-  1 medium fish (you can use any fish like seabass or ikan kakap, indian mackarel or ikan tude, Silver/White Pomfrets or ikan Bawal)

For Marinate
* 1st marinate  :

- 3 tablespoons lime juice

- 1 teaspoon salt

** 2nd marinate :

- 4 garlics

- 4 candlenuts, pan-broil

- 2 teaspoons turmeric

- 1/2 cube chicken bouillon

- 1/2 teaspoon popper powder

- salt to taste

- 2 tablespoons olive oil

For sambal dabu-dabu (chillies salad)

- 2 big red chillies

- 3 or more small chillies (cabe rawit)

- 4-5 small tomatoes

- 3 shallots

- lime juice

- pinch of salt

- 4 leafs fresh lime basil (daun kemangi) - optional;

Directions

1. Marinate the fish with 1st marinate. Leave it for 30 minutes.

2. After 30 minutes, clean the fish with water so it won't be too sour.

3. Blend all the ingredients to make paste, then marinate the fish with it. Leave the fish for 1 hour or so ... the more the better.

4. Grill the fish in the oven or charcoal.

5. For sambal dabu: thinly cut the chillies, shallots, and tomatoes thinny. Put them in a bowl, then add salt, lime juice and olive oil.

6. Serving suggestion : pour the sambal dabu over the grilled fish, and serve with steamed rice.

  

Yellow Spicy Fish (Ikan Rica-rica) is the speciality from Manado, North Sulawesi. It's a dish made from fish (basically you can use any kind of fish) with some ingredients. The taste I called it 'nano-nano' means it has spicy, salty, sweet, yet also fresh because of lemongrass. I like it a lot, especially if it's really spicy. Remind me of my auntie back home when she always cooks this dish when they had some celebration with people from her church (even though she is a Javanese, yet she has a lot of friends from Manado). Usually they have it together with cooked cassava leafs. Very delicious! Here's the recipe.

Category: Seafood

Difficulty: Easy

Cooking time: 30 minutes

Ingredients

- 1/2 kg fish fillet or 1 canned of tuna

- 1 small tomato

- 2 fresh Kaffir Lime leaves (daun Jeruk Purut)

- 1 stalk of spring onion, chopped

- 1 stalk of Lemongrass (Sereh/Serai), take only the white part

- 2 fresh lemon basil leaves (optional)

- 50 ml water

Spice Paste

- 4 shallots

- 2 cloves of garlic

- 2 red chillies - the more the better! (But if you don't like it spicy you can substitute with paprika powder)

- 1/2 cm ginger

- 1/2 cm of fresh turmeric or 1 teaspoon turmeric powder

- A pinch of salt to taste (or you can use 1/2 block beef seasoning mixture)

- A pinch of sugar

Directions

1. Blend or grind the spice paste

2. Heat the oil, and then fry the fish. Set aside.

3. Sauté the spice paste with leftover oil, together with lemongrass, kaffir lime leaves, basil leaves and spring onion.

4. Then add the water, salt (or seasoning mixture) and sugar.

5. When the spices already mix well, put the fish inside. Leave it cook for 10 minutes and do not stir it too much because it would make the fish falling apart.

6. Serve with warm plain rice (nasi putih).

Tips: You can have the fish without frying it first if you want to have a low-fat dish.

    

Sate lilit Bali (Balinese Minced Seafood Satay) is probably one of the most popular authentic Balinese Dishes apart from Suckling Pig (Babi Guling) andBebek Betutu. Even sometimes Sate lilit is served as accompaniment for Suckling Pig and other Balinese Dishes. It is made either from pork, beef, chicken and seafood.  This is the first time I tried to make it. I used fish fillet instead. The delicate flavour of fish is greatly improved if you can find spears of fresh lemongrass to use as skewers, and if you can cook them over a fire of coconut husks rather than charcoal. Since it's difficult to find lemongrass here, I used wooden skewer instead. Nonetheless, even with wooden skewers and a standard charcoal grill, you will get a marvellous taste.  If you want to cook it at home, here is the recipe for you.

Category: Seafood

Difficulty: Medium

Cooking time: 45 - 60 minutes

Ingredients

- 500 g fish fillet, minced (you can use boneless snapper fillet)

- 200 g grated coconut (I used dry grated coconut in package)

- Lemon grass or satay skewers

Spice Paste

- 10 shallots, peeled and sliced

- 5 cloves garlic, peeled and sliced

- 3 red chillies, seeded and sliced

- 3-5 bird's eye chillies (you can skip this one if you want it less spicy)

- 2 cm galangal (Laos), peeled and sliced

- 2 cm kencur, peeled and sliced

- 1 teaspoon turmeric powder

- 1 tablespoon coriander

- 1/2 teaspoon black peppercorn

- 3 candlenuts

- A pinch of granted nutmeg

- salt to taste

- 2 tablespoons oil

Directions

1. Grind or blend all spice paste ingredients except oil.

2. Heat oil and sauté spice paste for about 5 minutes. Cool it off

3. Then combine the spice with the fish, granted coconut and oil. I used food processor to blend them well.

4. Mould about 2 tablespoons on lemon grass or skewers and grill over hot charcoal until cooked and golden brown.

5. Best serve with warm plain rice (nasi putih) and cooked vegetables with spiced grated coconut (urap-urap sayur)