Ikan Bakar Kecap Pedas Manis
How to Make Sanma Kabayaki:
Butterflied Sanma Fish Fillet
Oven Broiled Sanma Kabayaki
How to Make Kabayaki Sauce :
Kangen dengan ikan nila bakar yang biasa aku beli bersama sahabat-sahabatku di warung lesehan langgananku. Akhirnya aku putuskan untuk membuat sendiri saja. Ikan bakar masakanku kali ini rasanya sangat istimewa karena sebelum dibakar aku goreng setengah matang memakai Palmia Margarin Serbaguna dan bumbu olesannya juga aku tumis memakai Palmia Margarin Serbaguna juga. Rasa dan aromanya pun makin mantap. Nggak kalah lezat dengan yang dijual di warung-warung lesehan. #PalmiaPoints2021
2 ekor ikan nila ukuran sedang
Secukupnya Palmia Margarin Serbaguna
1 sdm air jeruk nipis
2 sdm Palmia Margarin Serbaguna
4 buah cabai merah keriting
1. Ikan nila dicuci bersih lalu disayat di beberapa bagian.
2. Campur air jeruk nipis, garam dan jahe parut. Aduk rata lalu balurkan merata pada ikan. Diamkan selama 1 jam.
3. Panaskan Palmia Margarin Serbaguna yang agak banyak di teflon datar. Goreng ikan nila yang sudah dimarinasi hingga setengah matang saja lalu sisihkan.
4. Haluskan bahan bumbu oles kecuali kecap manis dan Palmia Margarin Serbaguna.
5. Panaskan Palmia Margarin dapur lalu tumis bumbu yang sudah dihaluskan hingga harum. Masukkan kecap manis lalu aduk rata.
6. Olesi kedua sisi ikan yang sudah digoreng setengah matang dengan bumbu oles lalu panggang sambil sesekali dibalik dan diolesi bumbu. Lakukan hingga matang.
7. Sajikan dengan sambal dan sayur lalap.
Ceritanya ada ikan tongkol segar di tukang sayur, langsung eksekusi jadi ikan bakar pedas pelengkap nya pakai sambal kecap ya bunn...
Ceritanya ada ikan tongkol segar di tukang sayur, langsung eksekusi jadi ikan bakar pedas pelengkap nya pakai sambal kecap ya bunn...
Terima kasih sudah membantu banyak orang dengan ratingmu
Cooking is my passion.. ❤ Semua masakkan adalah hasil kreasi saya sendiri dan bukan mengambil foto orang lain. Semoga kreasi saya dapat menginspirasi dan bermanfaat bagi semua orang. Let's try and as always, don't forget to cooking with love 💋 and please sharing your pict if you recook my receipt, thank you 😊
Sajikan dengan nasi hangat, lalapan dan sambal. Kali ini aku pakai sambal kecap. Resepnya hanya mencampur irisan cabai bawang merah, kecap, sedikit penyedap rasa ayam, dan perasan jeruk nipis.
Ikan yg paling saya suka.karena sangking pingin nya .hari ini masak tongkol kecap pedas manis.😋
Ikan yg paling saya suka.karena sangking pingin nya .hari ini masak tongkol kecap pedas manis.😋
Sanma Kabayaki Recipe: Grilled Pacific Saury or Pike Mackarel with Sweetened Soy Sauce
Sanma Kabayaki Recipe i quite easy to follow in your kitchen. Sanma is a Japanese name of pike mackerel or pacific saury fish, while Kabayaki is a sweetened soy sauce mixture that usually use for grilling unagi or Japanese freshwater eel. Sanma kabayaki is a preparation of grilled sanma fish that splited down in the the back or in the belly, gutted and boned, butterflied, filletted, skewered, dipped in the kabayaki sauce before being broiled on a grilled. Sanma kabayaki is a very special seasonal dish, but thanks God there’s such a frozen section in supermarket that save the vaccum packed frozen sanma fish through all the years. Sanma fish is rich in unsaturated fatty acids such as EPA and DHA, a “good fats” that clinically proven to prevent heart an coronary disease. Nutritional fact in 100 gr Sanma (dry heat cooked, grilled/baked) contains 1400 mg DHA, while in the same amount of grilled farmed atlantic salmon contains about 1500 mg DHA. Sanma is the best option for baby food for brain and nerve tissues development. Sanma fish it’s much more cheaper than regular salmon while the DHA is slighly lower than the salmon. Sanma fish is a very good choice for feeding the adolesences and toddlers.
Japanese Style Grilled Sanma Kabayaki
Homemade Kabayaki Sauce is usually contain 3 parts light soy sauce, 1 part mirin, 1 part sake, and 2 parts white caster sugar by volume. This is the basic kabayaki sauce recipe and the ratio used to be different for each licking, beside, whole cloves garlic, cinnamon, star anise and sliced ginger added when the kabayaki sauce is simmerred until thickened into half amount. You can purchased a quite pricey ready to use store brought kabayaki sauce that usually using molases instead of sugar as a swetened agent, this made the store brought kabayaki sauce is not easily burn during the grilling process. That’s why it’s better be using molases on kabayaki sauce instead of sugar. Kabayaki sauce is not only suits for grilling fish, but also for chicken fillet, shrimp or squid.
Homemade Sanma Kabayaki Recipe
Homemade sanma kabayaki recipe usually refers to a braised sanma in kabayaki-style soy sauce instead of broiled or grilled. The Sanma fillet is dipped in a cornstarch flour and then pan fried until the outside got a nice golden brown and crusted layer. Right after the pan is cleaned from the rest of the pan frying, the kabayaki style soy sauce is boiled and then the fried sanma fillet is dipped into the sauce and then simmerred until the sauce is thicken. Braised sanma kabayaki losen the smokey flavour, a keys of enjoying a delicious fatty sanma fish. The sauce is usually too thicken for my licking, it’s due to the dissolved corn starch for pan frying the sanma fillet in the kabayaki sauce. That’s why i choose the oven broiled sanma kabayaki or oven grilled sanma kabayaki, i love it even more if the barbeque charcoal grill is available, unfortunately the densely populated area surrounded my sister’s residence in Jakarta won’t made it possible to make smoke without a complain.
Oven Broiled Sanma Kabayaki Recipe
Grilling sanma kabayaki should not be rushed, take your time, brush as often as you like with the sauce, but since i use oven to broil the sanma kabayaki, i applied the sauce twice for every 5 minutes. I like to do it several times on the flesh side to make sure the skin is nice and crispy and plenty of the fat has rendered off if i using the berbeque grill. Just before serving, glaze the flesh with the sauce as a final lacquering before cutting into bite sized pieces. That’s it, i told you it was easy. Just serve over a mound of tender Japanese rice and drizzled it with remaing kabayaki sauce over it. Some fancy Japanese restaurant even used to served the grillled sanma kabayaki with a tiny charcoal grill pot in your table to make you easy to slightly heated it before you pop it into your mouth. I love sanma fish all the way, i like to Grilled Sanma Fish in Banana Leaf and served it with Spicy Chili & Miso Sauce.
Sanma Kabayaki Recipe
