Recipe : Famous Ikan Tombur ( North Sumatra Tombur Fish)
Ikan Tombur or also known as ihan tinombur or no tinombur, is grilled fish poured with super spicy sauce made with andaliman, Batak peppercorn. The signature dish from North Sumatra has 2 kind of served, grilled and fried, which then poured with sauteed sauce. Although it may appear similiar to ikan bakar, but this fish have more complex flavour. The spices ( andaliman, shallots, candlenuts, ginger and lime) are ground and churn out a really savory nutty flavour.
The most suitable fish for fried or grilled na tihombur is either common carp or three spotted tilapia. Nile tilapia or gourami can also be used, but will bring out different character. Now lets make your own Tombur Fish!
Main Ingredients :
- 1 Mujair ( Three spotted tilapia/ Oreochromis mossambicus) / gurame (Gourami) / Nila Merah ( Red nilotica or red - hybrid Nille tilapia) / Ikan mas ( common carp)
- 200 gr fried peanuts
- 50 gr candlenuts (toasted)
Spices :
- 2 tbsp andaliman ( Batak peppercorn, family of Szechuan pepper)
- 100 gr red chillies
- 50 gr birds eye chillies
- 100 gr torch ginger flower
- 1/2 thumb sized piece galangal
- 5 shallots
- 5 garlic cloves
- Lime Juice
- Salt
- Sugar
How To Make :
- Rub fish with salt and lime juice, grill on charcoal.
- Toast the spices, then coarsely grind them using mortar and pestle.
- Pound the candlenuts and fried peanuts until they create a smooth texture.
- Mix the spice paste with the nuts, adding a little water. Add lime juice, salt and sugar to taste. The result should be a good balance of spiciness, acidity and sweetness.
- Pour the sauce on top of fish.
- Serve immediately.
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