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Tilapia Tuturuga

PORTION

4

COOKING TIME

-

MINUTES

SEE VIDEO

Ingredients

Ingredients:

  • Regal Springs Indonesia Tilapia fillet: 200 g
  • Lime: 1 piece
  • Salt: 1 ½ tsp
  • White pepper powder: ½ tsp
  • Garlic powder: 1 tsp
  • Ground coriander: 1 tsp
  • Granulated sugar: 2 tsp
  • Palm sugar: 1 tsp
  • Chicken broth powder: 1 tsp
  • Ginger (bruised): 2 cm
  • Galangal (bruised): 2 cm
  • Bay leaf: 1 leaf
  • Torn kaffir lime leaves: 2 leaves
  • Turmeric leaf: 1 leaf
  • Pandan leaves: 2 leaves
  • Basil leaves (picked): 20-25 g
  • Chopped spring onions: 20 g
  • Whole red bird’s eye chilies: 20 g
  • Chicken stock: 300 ml
  • Thick coconut milk: 150 ml
  • Garlic oil: 5 tbsp

 

Ground spices:

  • Shallots: 5 cloves
  • Garlic: 4 cloves
  • Roasted candlenuts: 3 nuts
  • Roasted coriander: 2 tsp
  • Grilled turmeric: 4 cm
  • Lemongrass (white part): 2 stalks
  • Large red chili: 1 piece
  • Curly red chilies: 12 pieces

Instructions

Instructions:

  1. Cut the Tilapia into pieces, then marinate with ½ tsp salt, pepper powder, garlic powder, ground coriander, and lime juice. Let it marinate for 5 minutes.
  2. Heat garlic oil and pan-fry the Tilapia for 2 minutes. Remove and set aside.
  3. In the same pan, add the ground spices and sauté until fragrant.
  4. Add the ginger, galangal, bay leaf, kaffir lime leaves, pandan leaves, turmeric leaf, and chicken stock.
  5. Once boiling, add salt, granulated sugar, palm sugar, chicken broth powder, and coconut milk.
  6. Stir gently and cook on low heat until the sauce thickens.
  7. Next, add the Tilapia, spring onions, basil leaves, and whole red chilies.
  8. Stir gently and cook on low heat for another 5-6 minutes. Turn off the heat

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