3C means Calamansi, Candlenuts, and Coriander. 1S means Shallot. These pictures might help some people who don’t know the Indonesian or English name for these ingredients.

I have been there before, where I had no idea about several ingredients in English. Sometimes, in my city, some Asian stores put other foreigns’ name, such as in Chinese, Tagalog, Thai, and Vietnamese. What to do if you got stuck by those foreigns’ names? My suggestion, look up their science names, then through google you can find other foreigns’ name by their science names.

Let’s take a look calamansi! It might not be popular for Indonesians who live in the Western islands of Indonesia. This citrus is very popular in Manadonese culinary. It makes sense if this citrus also popular in Filipino’s culinary. As you can see on the map that geographically Manadonese is an ethnic group who live in North Sulawesi, that is very close to the Philippines. You might have a better view of calamansi if you take a look to my previous calamansi post on this link.

Jeruk Kesturi

I have posted candlenuts before, you might be interesting to read the explanation on this link. Candlenut is very popular ingredient in Indonesian culinary, usually it is added to give the flavor as well as a thickener, such as Indonesian curries and sambals. Candlenuts is an Indonesian waxy nut that looks similar to a large hazelnut.

Kemiri

This post is my entry for Weekend Herb Blogging (WHB) #130, hosted by Margot of Coffee and Vanilla. I have used calamansi as my entry on WHB #112 too.

whb-two-year-icon


Grouper is known as Kerapu in Indonesian. This recipe uses four my favourite ingredients; candlenuts, kecap manis (Indonesian sweet soy sauce), coriander and calamansi.

Ketumbar

Bawang Merah

In this recipe, I did cheat on my sambals. I used sambal terasi from Kokita and for my sambal kecap, I just added calamansi squeezed and more shallot slices into sambal kecap Kokita.

Sambals

I often have a hard time to capture fish dish. So, I’m not quite satisfied with the fish pictures.

Candlenuts Coriander Grilled Grouper
Recipe by me

Candlenuts grilled fish

Ingredients:
500 g cleaned and scaled whole grouper
5 calamansis (or more for your sambal kecap)
3 candlenuts
2-3 shallots
2 tbsp coriander seed
2 tbsp kecap manis (if you like sweeter you can add more)
salt as desired

Candlenuts grilled fish 3

Candlenuts grilled fish 4

Directions:
1. Process candlenuts, shallot and coriander in a spice grinder/food processor until smooth. Mix with kecap manis, now your spice mixture is ready.

2. Rinse off grouper under running water.

3. Using a sharp knife, cut 4 diagonal 1-inch deep slits on each side of the fish. Cut slightly deeper toward the back fin of the fish. The slits will allows the seasoning to penetrate better and help fish to cook more evenly throughout.

4. Season outside with calamansi juice and salt. Fill the inside of the fish with spice mixture. If possible, leave the fish to marinate for several hours to improve the flavour.

5. Brush with a small amount of oil, place on charcoal grill and cook over medium heat. In this case, I used a cast iron grill.

Sambal Kecap

48 COMMENTS

  1. I like that 3C 1S concoction :)Well, you have a fish dish where the fish is whole, with eye balls staring at me. I just did a post on this issue….hahahhaa….there is even a video link that directs to a TIME mag interview.

  3. I like that 3C 1S concoction 🙂
    Well, you have a fish dish where the fish is whole, with eye balls staring at me. I just did a post on this issue….hahahhaa….there is even a video link that directs to a TIME mag interview.

  19. Do you buy the fish frozen? And how do you get calamansi? We have to be content with frozen calamansi puree but I really, really want calamansi in its original fruit form.

  21. Do you buy the fish frozen?

    And how do you get calamansi? We have to be content with frozen calamansi puree but I really, really want calamansi in its original fruit form.

  24. Elsye: pastinyaaMargot: Thank youRasa Malaysia: Bee, there is one Asian store in Winnipeg that sells fresh calamansi.Js: the fish was frozen. I got calamansi form one of Asian stores here. It sells the fresh onceDwiana: ini ikan frozen impor dr Indonesia. kikikik mau? kesini yahh

  25. Elsye: pastinyaa

    Margot: Thank you

    Rasa Malaysia: Bee, there is one Asian store in Winnipeg that sells fresh calamansi.

    Js: the fish was frozen. I got calamansi form one of Asian stores here. It sells the fresh once

    Dwiana: ini ikan frozen impor dr Indonesia. kikikik mau? kesini yahh

  29. Very interesting post, and two new ingredients for me. I think the fish pictures are great, especially the first one. (But I often feel that way about my own photos, so I know how you feel.)

  32. Very interesting post, and two new ingredients for me. I think the fish pictures are great, especially the first one. (But I often feel that way about my own photos, so I know how you feel.)

  41. Rita: Thank you undangannyaAnna: I like using candlenuts, hopefully this recipe gives you some ideasJj: hahahah that right the eyes are staring at you LOL

  42. Rita: Thank you undangannya

    Anna: I like using candlenuts, hopefully this recipe gives you some ideas

    Jj: hahahah that right the eyes are staring at you LOL

  47. hi, namaku Jenny.salam kenal. Baruu aja pindah di Vancouver,aku lagi craving indonesian foods dan kebetulan lagi hunting candlenuts makanya ngga sengaja buka blog ini. Ada yang tau ngga ya dimana belinya. Tolong e-mail dong kalo tau. Thanks. [email protected]

  48. hi, namaku Jenny.salam kenal. Baruu aja pindah di Vancouver,aku lagi craving indonesian foods dan kebetulan lagi hunting candlenuts makanya ngga sengaja buka blog ini. Ada yang tau ngga ya dimana belinya. Tolong e-mail dong kalo tau. Thanks.
    [email protected]

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