Name: Parape Grilled Fish
Yield: 1
Ingredients: 400.0g Pomfret Fish; 3.0g Knorr Bumbu Rasa Jeruk Nipis 400G; 15.0g Water; 10.0g Knorr Bumbu Pelezat Rasa Ayam Rostip 1Kg; 300.0g Shallots, mashed; 5.0g Salt; 90.0g Javanese Tamarind Water; 80.0g Bango Kecap Manis 1.5kg; 100.0ml Water; 3.0g Fried Garlic; 75.0g Bango Kecap Manis 1.5kg; 75.0g Royco Bumbu Dasar Ayam Kuning 600gr; 5.0g Coriander Powder; 125.0g Margarine, melted; 0.0g Marinated Fish; 0.0g Grill Seasoning; 0.0g Mashed Spices

Makassar-style Parape sauce is famous for the mixed flavor of shallot and tamarind, which is processed into caramel. Kecap Bango can replace the sugar in this process which adds sweetness and also makes parape grilled fish more attractive.

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Preparation

Preparing the Fish
- Marinating: coat the fish with diluted of Knorr Lime Powder then leave it be for 15 minutes.
Making the Mashed Seasoning
- Saute whole shallots, mash and stir-fry again, then add water and other ingredients until cooked and thick, set aside.
Making the Grill Seasoning
- Mix well all the ingredients and set aside.
How to Cook Parape Grilled Fish
- Grill the fish and coat with grill seasoning that has been prepared until cooked and then serve with the prepared mashed seasoning.

Parape Grilled Fish

Ingredients

Parape Grilled Fish

Preparing the Fish

Making the Mashed Seasoning

Making the Grill Seasoning

How to Cook Parape Grilled Fish

Preparing the Fish

Knorr Bumbu Rasa Jeruk Nipis 400G

Knorr Bumbu Pelezat Rasa Ayam Rostip 1Kg

Making the Mashed Seasoning

Bango Kecap Manis 1.5kg

Making the Grill Seasoning

Bango Kecap Manis 1.5kg

Royco Bumbu Dasar Ayam Kuning 600gr

How to Cook Parape Grilled Fish

Preparation

Preparing the Fish

Making the Mashed Seasoning

Making the Grill Seasoning

How to Cook Parape Grilled Fish

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