Pan Fried Snapper with Kecombrang Dressing by Chef Syafrudin Banjer

Fish, Sautéing

Ingredients

Red snapper fillet 1 kg
Mango 300 gr
Fish sauce 75 ml
Simple syrup 150 ml
Lime juice 75 ml
Garlic 40 gr
Bird eye chili 20 gr
Kecombrang 1 pc
Tomato cherry 100 gr
Pohpohan leaves 50 gr
Cooking oil 100 ml

Direction

  1. Cut fish into cubes of approximately 30 gr, then sauté.
  2. Mix the lime, fish oil, simple syrup then add bird eye chili, garlic and sliced kecombrang.
  3. Serve fish with the sauce. Add pohpohan leaves and chopped-tomatoes for garnish.