From West Nusa TenggaraFish & Seafood
Sepat (Sumbawa Grilled Fish in Sour Broth)
Sepat Sumbawa
Sumbawa grilled fish served with a fresh, sour broth of grilled eggplant, young mango, bilimbi and tomato. Sour, spicy and refreshing.
- Time
- 45 min
- Serves
- 4 people
- Origin
- West Nusa Tenggara
- Type
- Fish & Seafood
Ingredients
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Broth
To serve
How to Make
Rub the fish with lime and salt and leave 15 minutes.
Grill the fish over charcoal until cooked with dry skin.
Grill the shallots, garlic, chillies, candlenuts and shrimp paste, then grind coarsely with salt and sugar.
Mix the spices with the water, tamarind, grilled eggplant, mango, bilimbi and tomato. Stir and adjust the taste.
Serve the fish with the sepat broth in a separate bowl and basil.
To eat: flake the fish, dip it in the broth and enjoy with warm rice.
Kitchen tip
The broth is not cooked, which is why the spices are grilled first so they are cooked and fragrant.
Questions
Where does Sepat (Sumbawa Grilled Fish in Sour Broth) come from?
Sepat Sumbawa is a traditional dish from West Nusa Tenggara (capital: Mataram), in the Bali & Nusa Tenggara region of Indonesia.
How long does Sepat (Sumbawa Grilled Fish in Sour Broth) take to make?
It takes about 45 min in total to make 4 servings, including preparation.
What is the secret to a good Sepat (Sumbawa Grilled Fish in Sour Broth)?
The broth is not cooked, which is why the spices are grilled first so they are cooked and fragrant.