5 Homemade fish recipes for dinner, the spices are not complicated

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Brilio.net – Hunting for dinner ideas can often feel complicated, even though there are so many fresh options waiting to be tried. One of them is fish-based dishes which always have a unique way of bringing comfort to the dining table. The savory aroma alone can make the atmosphere more relaxed. Just choose your favorite type of fish and then the rest is just a matter of playing with the spices and cooking method.

The fish-based menu also provides ample space for exploration. Some people like the spicy kick, some enjoy the fresh sauce, or they prefer the simple grilled version. Each cooking technique has its own charm. That’s why fish recipes for dinner always feel fun to learn.

The sensation of eating freshly cooked fish is still palpable. The soft texture that immediately disintegrates when spooned provides an experience in itself. The combination of warm spices makes the savory taste even more prominent so it’s hard to stop at just one bite. Once the plate is finally empty, the desire arises to repeat the cooking process again at the next opportunity.

Easy to find ingredients are also an added value which makes fish recipes suitable for all occasions. Just prepare accompanying vegetables and then combine them with warm rice so that dinner time feels more complete. The cooking process doesn’t take much time so it’s suitable for busy days. With a little twist on everyday spices, fish recipes can be turned into truly indulgent dishes.

Are you ready for dinner? Let’s try the following series of delicious recipes together BriliofoodTuesday (6/1).

Photo: Shutterstock.com

Material:
– 2 tilapia fish
– 1 lime
– 1 bks Special Chicken Lumur Seasoning Sasa
– 2 cucumbers
– 2 carrots
– 10 whole cayenne peppers
– 2 lemongrass
– 3 bay leaves
– ½ tsp salt
– 2 tsp sugar
– 1 tsp vinegar
– 1 tsp Now MSG
– ½ tsp ground pepper
– 1 tsp salt
– 1.5 tbsp sugar
– 400 ml of water

Ground seasoning ingredients:
– 7 red onions
– 3 cloves of garlic
– 2 roasted candlenuts
– 1 segment of ginger
– 2 segments of roasted turmeric

How to make:
1. Put lime juice on the tilapia and marinate for 30 minutes using 1 bks of Special Chicken Lumur Bumbu Sasa.
2. Blend all the ground spice ingredients.
3. Cut the cucumber and carrot into matchsticks.
4. Fry the tilapia until crispy, set aside.
5. Saute the ground spices until fragrant. Add lemongrass and bay leaves.
6. Add water then add the carrots and whole cayenne pepper.
7. Season with salt, sugar, MSG sauce and vinegar.
8. After seasoning (sweet, sour, fresh savory), add the cucumber.
9. Add the fried tilapia fish, wait a few moments until it is absorbed then serve.

Photo: Shutterstock.com

Material:
– 2 tilapia fish, clean and cut into the body
– 2 cloves of garlic, crushed
– 1 teaspoon coriander powder
– Salt to taste
– Cooking oil for frying fish

Spice:
– 5 red bird’s eye chilies (can be adjusted to taste)
– 2 cloves of garlic
– 3 red onions
– 1 red tomato
– 1 teaspoon grilled shrimp paste
– 1 lime, squeeze the juice
– 200 ml boiled water
– Salt and sugar to taste
– Add MSG to taste

How to make:
1. Marinate the tilapia with crushed garlic, coriander and salt. Let stand for about 15-20 minutes so that the flavors absorb.
2. Heat oil in a frying pan, then fry the tilapia fish until golden brown and crispy. Lift and drain. Set aside.
3. To make the tilapia halibut sauce, grind the cayenne pepper, garlic, shallots and shrimp paste using a pestle. Once smooth, add the tomatoes and grind again until the tomatoes are slightly crushed. Add boiled water, lime juice, salt, sugar and Sasa MSG then stir well.
4. Arrange the fried tilapia fish on a serving plate, then drizzle with the halibut sauce that has been made. Make sure the sauce is evenly distributed over all parts of the fish.
5. Serve the tilapia pecak with warm white rice and fresh vegetables such as cucumber, lettuce and basil. Guaranteed, this dish will make your lunch or dinner even more delicious.

Photo: Shutterstock.com

Material:
– 500 grams of tuna, cut according to taste
– 10 large red chilies
– 5 curly red chilies
– 7 red onions
– 4 cloves of garlic
– 2 tomatoes, cut into pieces
– 2 bay leaves
– 1 lemongrass stalk, bruised
– 1 teaspoon granulated sugar
– Salt to taste
– Add MSG to taste
– Cooking oil for sautéing and frying

How to make:
1. First, coat the tuna with a little salt and lime juice to remove the fishy smell. Let the fish sit for about 10 minutes, then rinse with water. Fry the fish until half cooked, remove from heat, and then drain.
2. Puree curly red chilies, large red chilies, shallots, garlic and tomatoes. Heat a little oil in a frying pan, saute the ground spices with bay leaves and lemongrass until fragrant and cooked.
3. Once the spices are cooked and fragrant, add the tuna that was fried earlier. Stir until the fish is evenly mixed with the balado spices. Add sugar, salt and Sasa MSG to taste. Cook over low heat until the spices are absorbed.
4. Tuna fish balado is ready to be served! Serve with warm white rice and additional vegetables such as fresh vegetables or sauteed kale to make it more complete.

4. Fried Catfish Recipe

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Material:
– 4 catfish, cut into 3 parts
– 2 tablespoons lime juice
– 1 Sasa Original Multipurpose Seasoning Flour
– 6 tablespoons ice water
– 2 tablespoons butter
– 3 crushed garlic cloves
– 50 gr onions, thinly sliced
– 150 ml of water
– 50 ml sweet soy sauce
– 1 tablespoon Worcestershire sauce
– 1/2 tsp salt
– 1/4 tsp ground pepper
– 2 limes, cut in half
– 6 red cayenne peppers
– 1 spring onion thinly sliced

How to make:
1. Coat the fish with lime juice.
2. Make a wet mixture using 3 tablespoons of Original Multipurpose Sasa Flour and 6 tablespoons of ice water (flour : water = 1 : 2), stir until smooth. Use the remaining flour as a dry mixture.
3. Dip the fish in the wet mixture of Original Sasa Flour, Multipurpose Seasoning, then drain.
4. Then roll the fish in the dry mixture while pressing and squeezing 10x, then tapping.
5. Fry in hot oil at 160°c until golden yellow and crispy. Lift. Drain.
6. Melt the butter. Saute the garlic and onion until fragrant.
7. Pour in the water, sweet soy sauce, Worcestershire sauce, salt, pepper, lime and cayenne pepper, stir well. Once the liquid is slightly thick, add the fried fish, stir quickly until the liquid sticks to the fish. Lift.
8. Serve immediately with toppings.

5. Pindang Patin Recipe

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Material:
– 2 medium sized catfish, each cut into 3 parts
– 1 tablespoon lime juice
– 2 lime leaves, remove the bones
– 1 stalk of lemongrass leaves, take the white part, bruise it
– 1 cm ginger, crushed
– 1 bay leaf
– 100 gr pineapple, cut into pieces
– 2 tomatoes, cut into pieces
– salt & sugar to taste
– 1 tsp Now MSG
– 2 tsp granulated sugar
– 1500 ml of water
– 1 tsp tamarind
– 1 spring onion, cut into 1 1/2 cm pieces
– 3 tablespoons oil for frying
– 25 grams of pickled basil
– 1 tablespoon lime juice

Ground spices:
– 8 red onions
– 2 cloves of garlic
– 2 cm of burnt turmeric
– 2 candlenuts, roasted
– 2 large red chilies
– 5 curly red chilies
– 2 red bird’s eye chilies

How to make:
1. Coat the catfish with lime juice. Leave it for 15 minutes.
2. Saute ground spices, lime leaves, lemongrass, bay leaves and ginger until fragrant. Add tomatoes. Stir until wilted.
3. Pour in water. Bring to a boil. Add ground spices, pineapple, tamarind, catfish.
4. Add salt, Sasa MSG and granulated sugar. Cook until done.
5. Before being appointed. Add spring onions, lime juice and basil. Stir well.

(brl/lak)