Friday, May 08, 2020

How to Make Ikan Bakar

Come back home, means come back to fish. As a meat lover, I rarely cook fish, but at home, fish is my parent's favorite so I must follow their preference. I can't cook a good meal with fish, so I asked my sister in law to dictate me how to make Ikan Bakar, one of the dishes my parents like. Okay, just check it out.

2. Shallots
3. Garlic
4. Red chilies
5. Coriander
6. Sugar
7. Salt
8. Fishes
9. Butter
10. Lemon
11. Soybean ketchup

1. Wash the fishes, give the lemon juice and enough salt, put in the fridge, and wait around 30 minutes or 1 hour.

2. Fry the candlenut and coriander on hot oil.

3. Mix no. 2 with shallots, garlic, and red chilies. Mash them well and mix with enough salt and sugar. 

4. Take out the fishes from the storage, wash again. 

5. Spread the mashed seasoning no. 3 onto the fishes. 

6. Prepare the baker, don't forget to spread the butter in order to make them less sticky. 

7. Put the on the baker. Wait until cooked. 

8. Meanwhile, let's prepare the sauce, we can make it with soybean ketchup, shallots, and tomatoes. You can fry the shallots and tomatoes first, or you can just mix it directly with soybean ketchup without frying. It's up to your preference. Then, give a little amount of lemon juice. Do not add too much if you don't want to make your sauce too sour.

9. After the fishes baked well, then you can move them to the container, and pour the sauce. Yeay, finish!