Ikan Goreng Nyat-Nyat / Crispy Fish Nyat-Nyat
- 1 medium tilapia
- 3 tablespoons lime juice
- 2 knobs turmeric, peeled
- 2 pieces lime leaves
- 3 pieces salam leaves
- 1 piece lemongrass, bruised
- 1 tablespoon palm sugar, grated
- 1 cup coconut milk
- Salt to taste
- Oil for frying
Nyat-Nyat Paste ingredients
- 2 cm galangal, peeled and sliced
- 2 cm ginger, peeled and sliced
- 1 cm turmeric, peeled and sliced
- 1 cm kencur, peeled and sliced
- 8 pieces shallot
- 9 pieces garlic
- 4 pieces big red chilli
- 8 pieces small red chilli
- 2 packages wewangen Balinese spices (2 teaspoons coriander seeds, 1 teaspoon black pepper seeds, ¼ teaspoon nutmeg)
- 1 tablespoon shrimp paste, toasted
- 1 tablespoon fried shallot
- 1 lemo (Balinese lime), halved
- Clean the fish by removing the scales and score on both sides.
- Prepare the marinade by pounding turmeric finely and mix it with lime juice.
- Apply evenly onto the fish. Set to one side for a couple of minutes.
- For the Nyat-Nyat Paste ingredients, pound until almost fine.
- Heat some oil in a pan until hot and then shallow fry the fish until crispy.
- Set to one side and reserve some of the oil for frying the fish.
- Heat up the oil and fry the Nyat-Nyat paste until fragrant.
- Add in bruised lemongrass, salam leaves, lime leaves and season with grated palm sugar and salt.
- Add in coconut milk and bring up to the boil.
- Add in the crispy fish and simmer until the sauce has reduced and been absorbed into the fish.
- Don’t worry that the fish has lost it’s crispiness as you are looking to rehydrate the fish with coconut milk.
- Serve on banana leaf plate with fried shallots and lemo.