>> Tuesday, January 6, 2009
I don't have new year resolution since I don't want to be obsessed with it and be disappointed when I cant reach it. But it doesn't mean that I will just play around this year, nope! I want to give my best in everything I do. Hmmm... it sounds like resolution, doesn't it? (I do have resolution, but cooking resolution, you can read what it is here).
How about you? Do you have any resolution for this year? Mind sharing yours with me?
Before I talked about the grilled fish above, I want to share you my happiness. If you might notice, I just added a new blue badge of Good Looking Blog above to my left sidebar. Yup, alhamdulillah, my banana pudding photo got the third place on DMBLGIT December 2008. This win is a beautiful new year gift for me. I hope this achievement will boost my motivation in learning food photography.
Hence, I want to thank: the judges for choosing my photo and the comments; Mbak Arfi of HomeMades as the host for her feedback.
Maybe some of you have known that on December 29, the Muslim celebrated their new year of 1430 Hijra. The Hijra (هِجْرَة), or withdrawal, is the migration of Muhammad and his followers to the city of Medina in 622 (Common Era). Alternate spellings of this Arabic word in the Latin alphabet are Hijrah, or Hegira in Latin. (Wikipedia)
To celebrate the new year, my better half told me to make a grilled fish that he missed a lot. FYI, I didn't cook any fish since we moved to Bremen. He didn't mention which kind of grilled fish he wanted, he just told me to make him one.
As I was busy in preparing food for NYE party and didn't have much time to look up the recipe in my primary blog, I came up with the idea to make my own. Yup, you are right, my reason was also to be able to send something for my dear friend Lore for her Original Recipes Round-up. Then I started my experiment in mixing all the ingredients I had and ground it using stone mortar and pestle (that my mom brought me last summer).
When I tasted the ground spices after sauteing, I was shock. It tasted bitter! OMG, I don't have any shallots and garlic left, if I had to throw the spices, then I had to postpone to make it. I didn't have much time as the fish was already defrosted and marinated with lemon juice. The most important, my better half was on the way home and he wanted to have grilled fish as lunch. I tried to fix the spices by adding more sugar and sauteing it for more minutes.
Though it smelt good during the grilling, but I was still afraid that the bitter taste will remain. But thanks God, the taste was just perfect. My better half liked it very much and as usual, he got the big portion. I was so relieved.
Therefore, if you want to try this recipe, please don't forget to add more sugar.
Lore, this one is for you.
Ikan Bakar Iniaku (Iniaku Style Grilled Fish)
1 Tilapia fish, cleaned and scaledd, cut 3 diagonal slits in each side of the fish (around 1-inch deep)
4 cloves of garlic
2 candlenuts, roasted
½ tsp galangal powder
½ tsp lemongrass powder
2 tsp coriander seeds
1 knucklebone of ginger
3 lime kaffir leaves
Salt, pepper and sugar to taste
Liquid margarine for sauteing
Lemon juice for drizzling
Sweet soy chili sauce.
1. Marinate fish with lemon juice. Let it stand for 15 minutes. Clean.
2. Heat liquid margarine in a skillet. Sauté ground spices until fragrant. Adjust the taste by adding more sugar (especially when it tastes bitter). Remove from the heat.
3. Scrub the spices to all the fish surface. Put some spices into the slits.
4. Grill fish in the oven of 200°C until set or grill over pan grill over medium heat.
5. Place in a serving dish. Drizzle with lemon juice. Serve hot with white steamed rice and sweet soy chili paste.