Ikan Bakar Parape: Makassar Grilled Fish with Sour Sauce
Grilled fish from Makassar served with parape, a tangy and spicy sauce made from tomatooes and chili.
📑 In This Guide
💡 Did You Know?
This authentic recipe has been passed down through generations, preserving the rich flavors of Indonesian cuisine.
🛒 Ingredients
- 4 whole red snapper
- 4 tomatoes (chopped)
- 8 red chilies
- 4 shallots
- 2 garlic cloves
- 3 tbsp lime juice
- 1 tbsp palm sugar
- Salt to taste
- Banana leaves
- Oil for grilling
👨🍳 Instructions
- Score fish and rub with salt and turmeric
- Grill fish on banana leaves over medium heat
- For parape: blend tomatooes, chilies, shallots, and garlic coarsely
- Season parape with lime juice, palm sugar, and salt
- Serve grilled fish with parape sauce on top
- Garnish with fresh herbs and lime wedges
❓Frequently Asked Questions
What is Ikan Bakar Parape: Makassar Grilled Fish with Sour Sauce?
Grilled fish from Makassar served with parape, a tangy and spicy sauce made from tomatooes and chili.
Where does Ikan Bakar Parape: Makassar Grilled Fish with Sour Sauce come from?
Ikan Bakar Parape: Makassar Grilled Fish with Sour Sauce originates from Indonesia. It is a beloved traditional dish that has been passed down through generations of Indonesian cooks.
What type of grill works best for Ikan Bakar Parape: Makassar Grilled Fish with Sour Sauce?
Traditional Ikan Bakar Parape: Makassar Grilled Fish with Sour Sauce is best cooked over charcoal (arang) for authentic smoky flavor. However, a gas grill or grill pan works well too. The key is maintaining medium-high heat and turning regularly for even cooking.
Is Ikan Bakar Parape: Makassar Grilled Fish with Sour Sauce difficult to make?
Ikan Bakar Parape: Makassar Grilled Fish with Sour Sauce requires moderate cooking skills. While the steps are clear, some techniques need practice.
How can I adjust the spiciness of Ikan Bakar Parape: Makassar Grilled Fish with Sour Sauce?
The spiciness can be easily adjusted by modifying the amount of chili peppers. For milder versions, reduce or omit the bird's eye chilies (cabe rawit).
How do I store leftover Ikan Bakar Parape: Makassar Grilled Fish with Sour Sauce?
Store leftover Ikan Bakar Parape: Makassar Grilled Fish with Sour Sauce 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.