Fried Fish in Chilli Sambal from Gorontalo
Origin: Gorontalo Province, Sulawesi Island
Ingredients
- 500 g milk fish (or replace with snapper, if preferred)
- 1 pc lime, halved
- 3 pc shallots, finely sliced
- 2 pc tomatoes, chopped
- 1 cm fresh galangale, sliced
- 2 tsp salt or to taste
- 50 ml oil for frying
Spice for the paste
- 100 g large red chillies, chopped
- 2 gloves garlic, chopped
- 1 cm fresh or 1/2 tbsp galangale, chopped
Fried Fish in Chilli Sambal from Gorontalo
There are many different varieties of Indonesian fish dishes. Each is special and unique!!!. Here I introduce you to Gorontalo's specialty: Uilulia or literally means Fried Fish covered with Chili Sauce. The name is quite difficult to remember but the taste will stay for long in your memory ;-).Honestly I am fallen in love with this dish since I made it for the first time. It is indeed simply recipe but the taste hmmmm…unbelievable delicious!!! The lime juice in a spicy sauce gives a freshness touch as well as sent away the fishy odor from the fish.So for the fish lovers, try it out & enjoy your delicious fish 😉
Instructions
- Clean the fish, discard all the entrails & cut into serving portions.
- Rub the half of lime juice onto the fish. Put aside for 20 minutes.
- Slice the shallot and chop the tomato. Put aside.
- Put all ingredients for the paste in a grinding stone or blender and grind/blend into smooth paste. (If necessery add a little bit oil to help the blending process).
- Heat 50 ml oil & fry the fish from both side until golden brown. Set aside to drain.
- Fish is golden brown.
- Re-heat 3 sdm of used oil & saute the shallot & galangale until the shallot becomes transparent & fragrant.
- Add the spice paste & stir-fry the paste all the time until fragrant.(takes about 5 minutes).
- Add chopped tomato, cook shortly until just wilted.
- Press the half of lime onto the paste to extract the juice. Stir to mix.
- Adjust the seasoning, add the salt to taste.
- Add the fried fish, stir carefully until the fish is covered with the paste. Serve hot as a side dish.
