Resep Ikan Palumara

Resep Palumara Khas Makassar MAHIResep Palumara Khas Makassar MAHI
Resep Palumara Khas Makassar MAHI from www.masakapahariini.com

Introduction

Ikan palumara is a traditional dish from the Minahasan people in North Sulawesi, Indonesia. This dish is made from fish cooked in a spicy sauce made from various spices and coconut milk. The taste is savory and spicy, making it perfect to be enjoyed with warm rice.

Ingredients

For this recipe, you will need:

  • 1 kg of fish (preferably red snapper or grouper)
  • 2 stalks of lemongrass, crushed
  • 5 kaffir lime leaves
  • 2 bay leaves
  • 2 turmeric leaves, thinly sliced
  • 1 large tomato, diced
  • 1 lime, juiced
  • 500 ml of coconut milk
  • Salt and sugar to taste
  • Oil for frying

Instructions

  1. Clean the fish and cut it into serving pieces. Rub the fish with lime juice and sprinkle with salt. Let it sit for 15 minutes.
  2. Heat oil in a frying pan over medium heat. Fry the fish until golden brown on both sides. Remove from the pan and set aside.
  3. In the same pan, sauté the lemongrass, kaffir lime leaves, bay leaves, and turmeric leaves until fragrant.
  4. Add the diced tomato and cook until it becomes mushy.
  5. Pour in the coconut milk and stir until well combined. Bring to a simmer.
  6. Add the fried fish into the sauce and let it cook for 10-15 minutes.
  7. Season with salt and sugar to taste.
  8. Remove from heat and let it sit for a few minutes before serving.
  9. Serve hot with steamed rice.

Nutrition

This recipe serves 6 people and contains approximately:

  • Calories: 450
  • Protein: 42g
  • Fat: 29g
  • Carbohydrates: 9g
  • Fiber: 2g
  • Sugar: 2g

Conclusion

Ikan palumara is a delicious dish that you can easily make at home. The combination of spices and coconut milk creates a rich and flavorful sauce that complements the fish perfectly. This dish is also healthy and provides a good source of protein. Give it a try and impress your family and friends with your cooking skills!

Baca Juga:  Resep Tahu Tek Telur

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