JEJAK PETUALANG - PREDATOR PULAU TAK BERPENGHUNI TIMUR TUAL (26/7/17) 3-2,SIAKAP merah atau kakap merah

ikan siakap masak pedas

(bahan2nya)
1 ekor ikan siakap...
2 sudu besar sos cili..1 1/2 sudu besar air asam jawa..
1 sudu besar gula..
garam secukup rasa..
minyak untuk menggoreng & menumis..

(bahan kisar)
10 tangkai cili kering
1 biji bawang besar...
1 ulas bawang putih..

(bahan hiris & potong)
1 biji bwng kuning/bwng besar...(dipotong dadu)
1 biji cili merah ..(dibelah dua & dipotong)
6 biji cili api..(dipotong bulat)
1 batang serai...(dihiris)

(cara2nya)
lumurkan ikan dengan garam & kunyit..
panaskan minyak....goreng ikan sehingga garing...
setelah itu diangkat & diletak diatas pinggan & diketepikan...

tinggalkan agak dalam 5 sudu besar minyak....
tumis bahan kisar sehingga garing& naik minyak....
kemudian masukkan bahan hiris & potong..
masukkan sos tiram..sos cili..gula..garam..& air asam jawa...
setelah cukup garing & naik minyak...
tutup api dah siramkan ke atas ikan yang telah digoreng tadi....

SIAKAP merah atau kakap merah yang lebih dikenali
dengan nama umum mangrove jack (MJ) atau mangrove red snapper tergolong
dalam genus Lutjanus dan keluarga besar Lutjanidae dengan membawa nama
saintifik, Lutjanus Argentimaculatus.

Ikan siakap merah juga merupakan salah satu spesies daripada keluarga
snapper (sebagaimana ikan merah dan jenahak). Justeru itu dapat
diperhatikan siakap merah mempunyai gigi taring yang menonjol di rahang
yang digunakan untuk menangkap dan menahan mangsa.

Mengikut data taburan spesies, ikan ini merupakan spesies natif di
Lautan India dan barat Lautan Pasifik. Taburan ini termasuk di perairan
di Afrika sehingga ke Samoa.
Selain itu spesies ini turut boleh ditemui di perairan Australia, di kawasan Asia dan Asia Tenggara.
Daripada aspek morfologi, bagi siakap merah, warna pengenalan pada
badannya sudah tentu berkisar dalam tona warna merah. Begitu pun, warna
badan ikan siakap merah boleh berubah mengikut keadaan persekitaran.

Ikan Bakar - Street Food Grilled Fish in Jakarta, Indonesia

...
Ikan bakar, or grilled fish, has been one of my favorite Indonesian foods to eat ever since I tried it for the first time years ago. To make ikan bakar, the fish is often butterfly cut, then a sauce is brushed onto the fish, and then it’s grilled over a very hot fire. The key is using a very hot charcoal fire. This way the fish cooks really fast and has a wonderful smoky flavor, but the flesh of the fish remains juicy and not overcooked. Ikan bakar is incredibly delicious.

Gebang Seafood 49 Restaurant

From the Mangga Besar area, we walked to a restaurant called Gebang Seafood 49 Restaurant to get some Indonesian seafood dishes, and to especially eat some ikan bakar. The menu was all in Bahasa Indonesia, but the menu was pretty simple - you could basically choose your different type of seafood - fish, squid, shrimp, or shells, and they would cook it for you in a number of different ways.

Ikan bakar can refer to any type of fish, but they had about six different types of fish to choose from, and so I ikan bawal, which after doing some research, I think is black pomfret. Again, the fish was butterfly cut, then brushed in a yellow sauce, and grilled over hot charcoal. The fish itself was delicious, nice and flaky and moist and the sauce was filled with turmeric and salty with a tinge of sweetness. 

In addition to ikan bakar, I also ordered cumi saus Padang (Padang sauce squid), squid with Padang sauce, which is a hot and sour sauce that’s very tangy. It was also delicious. And finally, I ordered kangkung cah (stir fried water morning glory), stir fried water morning glory with shrimp paste I think. The side dishes went well with the ikan bakar.

Gebang Seafood 49 Restaurant
Address: Jalan Hidup Baru / Kalimati, Jakarta Pusat, DKI Jakarta, Indonesia
Open hours: I think from about 5 pm - midnight daily, it’s a street food tent so hours may vary
Total price for everything - 180,000 IDR ($13.77)

Balinese Ikan Bakar (Balinese Grilled Fish)

Ingredients:
1 large / 2 medium sized whole fish (about 600 g) – either Snapper, Tilapia, Seabass, etc (I’m using yellow tail)
Juice from 1 lime

Marinade:
3 candlenuts (buah keras)
4 shallots
3 garlic cloves
1 tbsp turmeric powder
1 tsp coriander powder
2 tsp salt
2 tbsp vegetable or canola oil

Basting sauce:
¼ cup (60 ml) kecap manis (sweet soy sauce)
1 tbsp (15 g) butter or margarine – melted
2 tbsp vegetable or canola oil

Serves 2 – 3 hungry persons

Recipe source: http://adf.ly/1lwCtU