Ingredients

  • Serves 2-4 people
  • 500 g Black Pomfret 

    5 g Salt

    1 pc Lime

    1 litre Cooking oil

    Ingredients (A):

    60 gr Onions

    30 gr shallots

    20 gr Garlic

    40 gr Big Red Chili

    15 gr Candlenut

    300ml Oil

    Ingredients (B):

    25 gr Brown Sugar

    5 gr Salt

    3 gr White Pepper

    30 gr Sweet soy sauce

    15 gr Chicken Powder

    30 gr Tamarind water (dissolve tamarind with 20 ml of water)

Ikan Goreng Parape Makassar
Recipe Courtesy of
Asian Food Network

Ikan Goreng Parape Makassar

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If you like taking your taste buds on an adventure, try this Indonesian seafood recipe. Ikan Goreng Parepe is a deep fried fish topped with caramelized Parape sauce, a Makassar specialty. Sweet with a hint of sour, this sauce goes well with other seafood and chicken too. Serve it with a plate of warm rice during dinner for a lip-smacking feast.
  • Medium
  • 60 min
  • 30 min
  • 15 min
  • 2 steps
  • 14 Ingredients
  • Medium
  • 2 steps
  • 14 Ingredients
  • 60 min
  • 30 min
  • 15 min

Instructions

  1. Deep fry fish

    • Clean the fish and remove the guts. Rub the fish with salt and lime, set aside for 15 minutes in the fridge.
    • In a frying pan, heat some oil until it reaches 150 degrees. Fry the fish for about 6 minutes or until golden brown.
    • Remove and set aside.
    Deep fry fish


  2. Fry spice paste

    • Roughly chop all the ingredients in (A).
    • In a frying pan over medium heat, heat up the oil. Once the oil is heated up, add in the chopped ingredients in (A). Saute. Add in the ingredients in (B) and saute until cooked, or about 40 minutes.
    • Once cooked, pour them into a heat resistant bowl and let it sit. The oil will separate from the spices.
    Fry spice paste


Plate and Serve!

Plate the fish. Remove the oil from the sauce and drizzle the spices over the fish. Serve.

Plate and Serve!
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    Ingredients
    • Serves 2-4 people
    • 500 g Black Pomfret 

      5 g Salt

      1 pc Lime

      1 litre Cooking oil

      Ingredients (A):

      60 gr Onions

      30 gr shallots

      20 gr Garlic

      40 gr Big Red Chili

      15 gr Candlenut

      300ml Oil

      Ingredients (B):

      25 gr Brown Sugar

      5 gr Salt

      3 gr White Pepper

      30 gr Sweet soy sauce

      15 gr Chicken Powder

      30 gr Tamarind water (dissolve tamarind with 20 ml of water)

    Nutrition
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