Ikan Dencis Bumbu Kuning Cabe Rawit
Ingredients
- 500 grams of Ikan Dencis (Mackerel Fish)
- To taste Leek (Daun Prei)
- To taste Salt
Spice Paste (Bumbu Halus)
- 5 cloves of Shallots
- 3 cloves of Garlic
- To taste Candlenuts (approximately 3 nuts)
- A pinch of Turmeric (about the tip of a finger)
- A small piece of Ginger
Additional Ingredients
- To taste Bird’s Eye Chilies (Cabe Rawit)
- Half a Tomato, diced
Instructions
-
Prepare the Fish:
- Clean and gut the ikan dencis thoroughly. Rinse under cold water to ensure all impurities are removed.
-
Deep Fry the Fish:
- Heat oil in a deep fryer or a deep pan until it reaches a high temperature. Deep fry the fish until it is crispy and golden brown. This helps prevent the fish from sticking to the pan.
-
-
Prepare the Spice Paste:
- Blend the shallots, garlic, candlenuts, turmeric, and ginger until you achieve a smooth paste. This spice blend forms the base of your dish.
-
Slice Additional Ingredients:
- Cut the bird’s eye chilies in half lengthwise and dice the tomato into small cubes. Set aside for later use.
-
Cook the Spice Paste:
- In a hot pan, sauté the blended spice paste until it is fragrant and thoroughly cooked.
-
Incorporate Chilies and Tomato:
- Once the spice paste is aromatic, add the sliced bird’s eye chilies and diced tomato. Stir well to combine.
-
Adjust Seasoning:
- Avoid adding salt and sugar initially. Pour in a little water and taste the mixture to check if it needs more salt. Adjust the seasoning according to your preference.
-
Combine Fish and Spice Paste:
- Add the deep-fried ikan dencis to the pan. Mix gently to coat the fish evenly with the spice paste. Add sliced leeks for a burst of freshness and additional flavor.
-
Serve:
- Your Ikan Dencis Bumbu Kuning Cabe Rawit is ready to be served. This dish is best enjoyed with steamed rice.
Enjoy this flavorful and spicy Indonesian dish with your family and friends, bringing the taste of traditional cuisine to your dining table!
