Tenggiri Bumbu Bali
fried fish in a spicy red sauce

4 mackerel
1 cm kunyit
1/2 tsp salt
1 tbsp lime juice
5 red lomboks
15 red rawits
2 serai/sereh/lemon grass, white part
1 tbsp kecap manis
1 tbsp asam water
200ml water

5 red cabai keriting (curly cayenne pepper)
7 shallots
3 cloves of garlic
1 cm jahe/ginger
1/2 tsp palm sugar
1/2 tsp salt

Cara membuat:
Puree the kunyit and rub the fish with the kunyit, salt and lime juice and let it rest for 15 minutes. Heat in a pan enough oil and fry the fish evenly brown and done and set aside. Pound or grind the lomboks coarsely. Pound or grind the ingredients for the bumbu into a paste.
Heat in a pan 5 tbsp oil and fry the bumbu together with the lomboks and the serai for 6 minutes. Then add the water, the kecap and the rawits and bring it to the boil while stirring. Then add the asam water and cook until the sauce thickens.
Then add the fish and continue cooking over low heat until done. Serve.

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