Holat: Mandailing Grilled Fish
A Mandailing Batak specialty of fish marinated in andaliman pepper and spices, then grilled over charcoal. The andaliman gives it a distinctive numbing, citrusy flavor.
📑 In This Guide
💡 Did You Know?
This authentic recipe has been passed down through generations, preserving the rich flavors of Indonesian cuisine.
🛒 Ingredients
- 500 g fish (carp or tilapia)
- 1 tsp andaliman pepper
- 3 shallots
- 2 garlic cloves
- 2 cm ginger
- 1 cm turmeric
- Salt
- Lime juice
- Charcoal grill
👨🍳 Instructions
- Grind shallots, garlic, ginger, turmeric, and andaliman pepper into a paste.
- Score the fish and rub with spice paste.
- Let marinate for 30 minutes.
- Grill over charcoal until cooked through.
- Baste with lime juice while grilling.
- Serve with steamed rice and fresh vegetables.
❓Frequently Asked Questions
What is Holat: Mandailing Grilled Fish?
A Mandailing Batak specialty of fish marinated in andaliman pepper and spices, then grilled over charcoal. The andaliman gives it a distinctive numbing, citrusy flavor.
Where does Holat: Mandailing Grilled Fish come from?
Holat: Mandailing Grilled Fish originates from Indonesia. It is a beloved traditional dish that has been passed down through generations of Indonesian cooks.
Is Holat: Mandailing Grilled Fish difficult to make?
Holat: Mandailing Grilled Fish requires moderate cooking skills. While the steps are clear, some techniques need practice.
How do I store leftover Holat: Mandailing Grilled Fish?
Store leftover Holat: Mandailing Grilled Fish in an airtight container in the refrigerator for up to 4-5 days. The flavors actually improve overnight as the spices continue to meld.
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Recipe researched by the NusantaraEats Editorial Team
This recipe has been carefully researched, tested, and documented to preserve authentic Indonesian culinary traditions. Sources include traditional cookbooks, regional culinary experts, and cultural heritage references from Indonesia.