Name: Grilled Catfish
Yield: 10
Ingredients: 10.0pc Catfish, washed, cleaned and sliced; 15.0ml Water; 5.0g Knorr Lime Powder 400g; 10.0g Royco Bumbu Pelezat Rasa Ayam 460g; 80.0g Royco Bumbu Kuning Serbaguna 600g; 2.0g Pepper; 1000.0ml Cooking Oil; 200.0g Knorr Oyster Sauce; 150.0ml Bango Kecap Manis 1.52kg; 100.0g Margarine, melted; 0.0g Soy Sauce; 20.0g Coriander, roasted; 80.0mg Garlic, finely chopped

In West Java, grilled catfish is cooked over a small fire of coals. Using Bango Kecap Manis gives the grilled catfish a uniquely sweet, tempting flavor.

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Preparation

Preparing the Catfish
- Wash the catfish and mix with Knorr Lime Powder to reduce the fishy smell.
- Season with Royco Bumbu Dasar Ayam Kuning, Royco Bumbu Pelezat Rasa Ayam and pepper.
- Store in the refrigerator for 30 minutes to let the catfish marinate.
- Fry with hot oil until half-cooked.
Creating Grill Seasoning
- Mix all the other ingredients together well.
Cooking the Grilled Catfish
- Grill the fried catfish.
- Spread the grill seasoning over the catfish to ensure it doesn't become too dry.
- Remove from the grill when the spices have seeped into the catfish.
- Plate and serve.

Grilled Catfish

Ingredients

Grilled Catfish

Preparing the Catfish

Creating Grill Seasoning

Preparing the Catfish

Creating Grill Seasoning

Preparation

Preparing the Catfish

Creating Grill Seasoning

Cooking the Grilled Catfish

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