Spicy & Creamy Fried Fish and Eggplant Pecak
Indonesian · Organized from the video by Devina Hermawan
Official YouTube player — views and revenue go to the creator.
Ingredients · 3 servings
Tap an ingredient to mark it ready.
Steps
Tap a timecode to jump the video there — the current step is highlighted while it plays.
- 1
Slice the dory fillet. Mix with the instant marinade powder, then add cornstarch and stir until evenly coated.
💡 The cornstarch helps the fish stay intact and absorb the sauce.
- 2
Heat oil in a pan. Fry the fish and sliced eggplant until cooked, then set aside.
💡 If your pan is large, you can fry them together; otherwise, fry the eggplant afterwards.
- 3
In the same pan, cook the crushed candlenut, red Thai chili, green Thai chili, garlic, shallots, and roasted shrimp paste briefly until fragrant and brown on the edges. Transfer to a mortar.
💡 The chili can be replaced with red curly chili to reduce heat.
- 4
Add aromatic ginger, salt, MSG, and sugar to the mortar. Grind until smooth, then add coconut milk and hot water. Mix well.
💡 The aromatic ginger and candlenut should be smooth to enrich the flavor.
- 5
Add the fried eggplant and fish to the sambal, then lightly mash them together.
💡 The spongy eggplant absorbs the sauce well when mashed.
- 6
Garnish with lemon basil and kaffir lime if desired. Serve with white rice.
💡 Lemon basil adds freshness.
Tips
- If you don't have instant marinade, use salt, pepper, turmeric powder, and coriander.
- The cornstarch coating prevents the fish from breaking apart and helps it absorb the sauce.
- When using instant coconut milk, use a smaller amount and add hot water to prevent it from being too rich.
- The chili can be replaced with red curly chili to reduce heat.
This recipe was organized from the source video's transcript. Amounts follow what the video presents. Source: Devina Hermawan on YouTube