Pan Seared Grouper Fillet with Roasted Tomato Sauce Recipe

recipe pan seared grouper fillet roasted tomato sauce

Pan Seared Grouper Fillet with Roasted Tomato Sauce Recipe

Pan Seared Grouper Fish Fillet with Oven Roasted Tomato Sauce Recipe. Giant grouper or localy known as ikan kerapu kertang (Epinephelus lanceolatus) is on the season now in Indonesia.  I’m totally didn’t want to missed a chance to digging into it’s succulent, white and firm flesh and taste it’s  very sweet and savoury flavour. I spot the giant grouper fish fillet in the Diamond Supermarket Palembang while the fish monger try to split down the head into two equally portion. Each half of the giant grouper fish head weighed about 3 kg, can you imagine the weight of the goliath size grouper fish???

Once i had skinless grouper fillet, i love to seasoned my fish fillet before pan searing it in a sizzling hot skillet. I’m using my Homemade Garam Masala powder, turmeric powder, freshly ground black peppercorn and coarsed sea salt as a marinade, beside i drizzle some lemon juice into it. Actually, i atempt to make blackened grouper fish fIllet recipe by adding some paprika and chilli pepper powder into the marinade, just like a seasoning for my cajun style Blackened Salmon Fish Fillet, but eversince i was running out of paprika powder, i just skipped out that ingredients.

pan fried grouper fish recipe roasted tomato sauce

Pan Seared Grouper Fillet with Roasted Tomato Sauce Recipe

Making a cripy pan fried fish fillet is a little bit tricky, perfect searing in the skillet made the grouper fillet got crispy layerin the outside, while the flesh is still moist in the inside. Before making the pan seared grouper fillet, you should bring the fish fillet into chiller temperatur first if you handle frozen fish fillet. Pat dry any moisture from the thawing process and then marinade it with your preference seasoning  for about 10-20 minutes in the refrigerator. Some liquid will be dripping off  from the fillet once you finish marinating it, you should tap it with kitchen towel until all moisture  are gone. Remaining dripping liquid and then fully loaded skillet made the grouper fish fillet steamed rather than seared into crisp, that’s why i  patted it dry carefully and then seared the grouper fillet one by one.

how to pan seared fish fillet grouper pan fried roasted tomato sauce

Pan Seared Grouper Fillet with Roasted Tomato Sauce Recipe

Crispy pan seared grouper fish fillet recipe is easy. Stainless steel skillet is the best option for searing a fish fillet, never use  teflon  or any non-sticky pan or for searing fish fillet or you’ll get a pale and soggy pan fried fish fillet. Pour high smoke point oil like rice brand or grapeseed oil into the center of the hot pan, swirl it to coat the pan and let it geting smoking hot. Put the grouper fish fillets with the skin side or used to be skin side down. Turn the heat into medium low and dislodge the fish fillet a little bit by sliding or jiggling it once the fillet touch the sizzling smoking hot skillet. This step prevent the seared fillet stick with the pan. I’m using almost 3 inches grouper fillet, it’s need almost 5 minutes to reach half done. Your searing time depend on the thickness of your fish fillet, either you needed more or less than 5 minutes.  The doneness of the fish fillet could be observed just by looking at the gradation beetween translucent and the opaque white zone in the fillet. Carefully flip the fish fillet with metal spatula and let it seared for another 2-3 minutes until the fish fillet is throughly cooked or until a fork is easily inserted into it. Now you can served the crispy pan seared fish fillet with your preference sauce laying in the bottom of it. I serving my pan seared grouper fish fillet with oven roasted tomato sauce.

recipe pan fried grouper fillet seared toasted tomato sauce

Pan Seared Grouper Fillet with Roasted Tomato Sauce Recipe

Roasted tomato sauce for the pan seared grouper fillet made some kicking to the dish. Caramelized and charred roasted tomato bring a sweet and tangy flavour with a touch of smokey hint into the sauce. I also saved some of the roasted tomato as a side and garnish for plating the pan fried grouper fish fillet. I love the charred and caramelized vegetables all the way, beside tomato, i like to roast bell pepper and using it for my Roasted Red Pepper Sauce Recipe and sometimes i add some nuts, garlic and Homemade Sun Dried Tomato Recipe  with it and making Roasted Red Pepper Pesto Sauce Recipe.

pan seared fish fillet grouper pan fried roasted tomato sauce recipe

Pan Seared Grouper Fillet with Roasted Tomato Sauce Recipe

Making oven roasted tomato recipe is so easy to do. Simply cut the tomatoes in half horizontally, toss the tomatoes with olive oil and seasoning it with salt and black pepper evenly, then lay them with the cut side down in the oven tray. Use a big enough baking tray, so the tomatoes are not too crowded. You want room between them for the moisture to escape, which concentrates the tomato flavor. Bake for 45 minutes in 482ºF (250ºC), or until the tomatoes are completely softened and wilted, and start to wrinkle and some of the cut side tomato charred. The tomato may take longer to roast, depending on the size and the ammount of your tomatoes. The oven roasted tomatoes will keep for about three days in the refrigerator and about 6 days if you packed it with oil, i also can be frozen for up to six months.

Pan Seared Grouper Fish Fillet Recipe:


  • 2 @ 300 gr grouper fillet (you can use any white flesh fish for this recipe)
  • 2 tbsp grapeseed oil
  • 2 tbsp butter
  • salt and pepper to taste
  • 1/4 tsp turmeric powder
  • 1/4 tsp Homemade Garam Masala
  • 1 tbsp lemon juice

How To Make Crispy Pan Fried Grouper Fillet Recipe:

  • I you using a frozen grouper fillet, thaw it t in the fridge overnight, discard the dripping liquid
  • Pat dry the grouper fillet, set aside
  • In a glass bowl, mix it with all the ingredients
  • Let in marinated in a refrigerator for about 20-30 minutes
  • Discard the dripping liquid and pat dry the fish fillet again
  • Heat up 1 tbsp oil in a skillet, add 1 tbsp butter and swirl it to coat the entire skillet surface
  • Wait until the oil start to smoking, put the fish fillet (skin on side down)
  • Turn the heat into medium low and slide the fish fillet to dislodge it
  • Wait until it the opaque  area (cooked) reach into half thickness of your fish fillet for about 4-5 minutes
  • Carefully flip the fish fillet with metal spatula, let the fish fillet seared for another 2-3 minutes
  • Check the doneness of the fish fillet, it’s done once fork can easily inserted into the thickest part of the grouper fillet.
  • Served it with roastd tomato sauce.

Oven Roasted Tomato Sauce Recipe:

  • 500 grams cherry tomato (you can use any kind of tomato)
  • 3 cloves garlic
  • 1 shallot
  • 3 tbsp olive oil, or more for drizzling the tomato
  • salt and pepper to taste
  • 1 tbsp mix Italian herbs (rosemarry, oregano, thyme, sage and marojam)
  • 1/2 cup water

How to Make Oven Roasted Tomato Sauce:

  • Preheat oven to 482ºF (250ºC)
  • Coat the baking tray wih 1 tbsp olive oi, put the tomato with cut side down
  • Put the garlic and shallots in the baking tray
  • Season it with salt and pepper, drizzle more olive oil over it
  • Roast for about 45 minutes until the tomatoes are completely softened and wilted, and start to wrinkle and some of  the cut side tomato charred
  • Transfer the roasted tomato, garlic and shallots into a food processor, process it unti smooth
  • Scrap out the baking tray with water, set aside
  • Heat up 2 tbsp olive oil in heavy bottom sauce pan, saute the roasted tomato mixture until it’s changing into more intens color and fragrance
  • Pour the baking tray scrapping water season it with more salt, pepper and mix Italian herbs
  • Let it boil and simmer it until thicken.
  • Served the oven  roasted tomato sauce with pan seared grouper fish fillet.

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Resep Woku Ikan Belanga Khas Manado (Manadonese Spicy Fish Curry Soup)

resep woku ikan belanga goropa kerapu spicy fish soup

Resep Ikan Woku Belanga Khas Manado

Ikan woku belanga is a popular Menadonese dish from Minahasa descent people in Menado, North Sulawesi, Indonesia. Ikan means fish in bahasa, while  woku belanga means caypot cooked. There are two types of woku, woku daun and woku belanga. Woku daun or leaf woku is similiar to pepes ikan or leaf wrapped spiced  fish, while woku belanga is claypot cooked spiced fish that usually contain more liquid.  Woku belanga is not only made with fish, but also chicken, or even beef. Common fish for woku belanga is grass carp, tilapia, red snapper, skipjack tuna, grouper or goropa in Minahasanese language. The best ikan woku belanga using grouper fish called Ikang goropa woku belanga. Even mine was cooked in a wok-pan, but the simmering process may be the same in the claypot if you put the lid to cover up the fish.

resep woku belanga ikan kerapu grouper spicy curry

Kepala Ikan Kerapu Woku Belanga Khas Manado

Ikan woku belanga can be with or without addition of coconut milk, but if don’t just adjust the amount of the candlenut within your spice paste to get the same creamy taste. Ikan woku belanga is similiar to gulai ikan, but it contain less coconut milk. The other diffrence beetween ikan woku belanga and gulai ikan is the addion of pandan leaves and also lemon basil leaves on woku. Ikan woku belanga is using lemon cui/jeruk limau or calamansi limes, kaffir lime leaves and daun kemangi (balakama)  while gulai using kafir lime juice and also the leaves.

resep woku ikan kerapu belanga

Resep Ikan Woku Belanga Khas Menado

Manadonese food is typically  hot and spicy, lots of spice and chilli added, along with fragrance leaves and spice like turmeric leaves, ginger, spring onion and pandang leaves. Pandan leaves is a potent fragrance leaves that commonly added to Menadonese cuisine like Garo bunga pepaya(Stir Fry Smoked Skipjack Tuna withPapaya Blossom)iga sapi bakar bumbu rica-rica (grilled ribs with hot chilli sauce). You can tide up or thinly slice the pandan leaves before using it. Remember to watch the amount of the pandan leaves because it can easily overpowering the dish. Other fragrance ingredient that usually used in Menadonese cuisines is kaffir lime leaves, daun kemangi (lemon basil)  and lemongrass, diffrent from Padangnese cuisines like rendang, kalio or gulai, the kaffir lime leaves and the lemongrass is not discarded because it’s thinly sliced. Thats why you use  only the soft  white part of the lemongrass  into almost Menadonese cuisines recipe.

kepala ikan kerapu grouper fish head recipe

Kepala Ikan Kerapu or grouper fish head from Food Hall Supermarket

For this woku belanga, i’m using a giant grouper fish head thats why i should called this as Woku Belanga Kepala Ikan Kerapu. The fish head it was weighted about 2.6 kg and I1was so damn lucky to buy this fresh and meaty fish head on Food Hall Supermarket. It was tagged about 1 USD for a kilo, this is insanely cheap and possibly five times cheaper than the traditional fresh market price tag. I’m using only half of it and make Malaysian fish head assam laksa with the remaining.

Resep Ikan Woku Belanga khas Manado:

  • 1 kg grouper fish head or whole grouper fish (Ikan kerapu, you can replace with red snapper/ ikan kakap merah, ikan mas/grass carp fish or ikan mujair/tilapia)
  • 2 tbsp calamansi lime juice (you can replace with lemon juice)
  • 1 kaffir lime leaves (daun jeruk purut), deveined
  • 1 cup lemon basil leaf (daun kemangi)
  • 4 lemongrass (sereh),  take the soft white part only, thinly slice
  • 7 cm pandan leaf (daun pandan), tide up
  • 1/2 turmeric leaf (daun kunyit), tide up
  • 1 cup coconut milk (santan)
  • 2 cups water (air)
  • 1 tomato (tomat), diced
  • 2 tbsp vegetable oil(minyak sayur)
  • salt  and pepper to taste
  • a pinch of sugar (gula)*optional

Resep Bumbu Ikan Woku Belanga Spice Paste Recipe:

  • 12 shallots (bawang merah)
  • 6 cloves garlic (bawang putih)
  • 6 cayenne pepper (cabe merah)
  • 6 or more bird eye chilli (cabe rawit)
  • 4 cm ginger (jahe)
  • 3 cm galagal (lengkuas)
  • 4 cm turmeric (kunyit)
  • 4 candlenuts (kemiri)


  • season the fish head with kalamansi limes juice, salt ang pepper, set aside
  • Heat up the 2 tbsp oil in a heavy bottom sauce pan, saute the spice paste with a low heat until the spice is throughly cooked. Visual aspect is the key! the oil is slowly separated and formed in the edge when it throughly cooked.
  • Add lemongrass, pandan leaves, turmeric leaves, kaffir lime leaves,  asam gelugur, tomato . Stir another minutes.
  • Pour the coconut oil and water, bring to boil.
  • Reduce the heat and cook until the coconut milk is throughly cook and adjust the taste, keep stirring
resep ikan woku belanga manado

Masukkan ikan kerapu ke dalam kuah bumbu woku belanga yg telah matang (Put the fish into the woku broth right after the seasoning throughly cooked)

  • Add the grouper fish hesd and simmer unti the fish is cooked, keep gently pouring the woku broth over and over again to the fish head to make it properly cooked and the spice is properly penetrated to the fish flesh.
  • Turn off the heat and put the lemon basil leaves

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Steamed Tiger Garoupa/Grouper with Tausi/ Fermented Black Bean and Egg Tofu (Resep Ikan Kerapu Tahu Tausi)

recipe steamed grouper fish chinese black bean sauce

Recipe Steamed Grouper Fish with Chinese Black Bean Sauce

Steamed tiger grouper or garoupa is one of most popular menu on chinese  seafood restaurant. Tiger grouper/ garoupa, Kerapu Macan, Lapu-lapu or 棕点石斑鱼  (Mycteroperca tigris) is a species of fish in the Serranidae family. This grouper has a tapered body, often reddish, with vertical stripes on its sides. It also may have, darker, dusky lines on the sides of its body. Young individuals have a yellow colour. Live tiger grouper fish is commonly displayed swimming freely in a  glass aquarium in front of the restaurant, then the customers can easily pick one to cooked it right away.

steamed tiger grouper garoupa tausi black bean tofu

Steamed Tiger Grouper with Fermented Black Bean Sauce (Ikan Kerapu Malas Tim Tahu Tausi)

Steamed Tiger Grouper with Chinese Black Bean Sauce and Egg Tofu called Ikan Malas Tim Tahu Tausi in Bahasa. It’s a popular dish in chinese descent community. The fermented black bean sauce basic recipe is similiar with my Steamed Sea Scallop with Black Bean Sauce and Steamed Crab in Lotus Leaf with Chinese Black Bean Sauce. The ingredients of black bean sauce for steaming this crab is fermented black bean paste, garlic, shallots, lemongrass, ginger, salt and pepper use for the sauce. All the spice paste ingredients processed into a fine paste then chopped chili added to give a nice hot kicking flavour. Besides, you can enrich the flavour the black bean paste with dried shrimp, dried scallop and other savoury and umami dried seafood ingredients. Watch over the saltiness level of the black bean paste since it could be very salty and it’s not necessary to add any salt anymore. This black bean recipe is suits as a dressing  for rice porridge, steamed eeg, tofu, or even aubergines. Black bean sauce is actually made of salted and fermented black bean called doucitausi or tauco hitam in Bahasa. Black bean paste is ready to use, it’s available in a glass jar on most asian groceries in your town, my recommended  favourite  fermented black bean paste is Lee Kum Kee Brand.

tiger garoupa grupper fish ikan kerapu macan

Tiger Grouper (Ikan Kerapu Macan, Ikan Malas)

Steaming  live grouper fish is one of the best way to cook it since steaming can preserved the natural sweetness and the texture of the succulent meat of it.  I need some healty dietary option either since i got some cholesterol issues. Slightly brave seasoning would enhance the natural smooth and succulent meat, Today i cook the fish with chinese black bean and add some deep fried egg tofu as a side. Becareful not to overcooked or overseasone the fish, it would destroy the whole dish.

tiger grouper garoupa fillet meat succulent flesh

Steamed Live Grouper Fish with Black Bean Sauce Chinese Recipe

Steamed Live Grouper Fish with Black Bean Sauce Chinese Recipe

Steamed Tiger Grouper Fish Chinese Black Bean Sauce Recipe :


  • 1 tiger grouper/garoupa, kerapu macan, about 700 gr, cleaned, buterflied from the bottom
  • Marinade : 1 tbsp lemon juice + 1 tbsp chopped ginger+ 1 tbsp chopped garlic
  • 6 cherry tomatoes, halved
  • 6 eye bird chili, halved
  • 1 pack egg tofu, sliced, deep fried until golden brown, set aside
  • 1 tbs of fermented black bean sauce
  • 1 lemongrass, use onlt the soft white part, thinly slice
  • 1 tbs of rock sugar
  • 2 tbs of premium light soy sauce
  • 1/2 tsp of sesame oil
  • 2 tbsp  of  angciu /Chinese cooking wine
  • 1 tbsp oyster sauce
  • 3 garlic cloves, finely chopped
  • 3 cm knob of ginger, finely chopped
  • Garnish: spring onion, Julienned, soaked in ice water until it become to curl.

Instruction :

  1.  Rub the fish lighly with marinade, set aside
  2. Saute ginger, garlic, chilies and the rest ingredient until fragrant, set aside
  3. Put the fish in steaming pyrex bowl, steam the fish about 2 minutes until half done, discard the liquid
  4. Add the tofu and the sauteed mixture.
  5. Steam the bowl in your highest fire for about 5 minutes
  6. Put the fish in a serving plate, garnish with spring onion

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