Ikan Kembung Balado Hijau with Petai
Delight your taste buds with this vibrant Indonesian dish, Ikan Kembung Balado Hijau with Petai, where succulent mackerel is elevated by a fragrant green chili sambal and the unique flavor of petai (stink beans). This recipe perfectly blends the savory and spicy elements of traditional Indonesian cuisine, making it an irresistible choice for any meal.
Ingredients
- 3 whole mackerel (ikan kembung), cleaned and marinated with lime juice and salt
- 1 board of petai (stink beans), halved
- For the sambal:
- 15 green chilies
- 1 green tomato, chopped
- 4 shallots
- 2 garlic cloves
- Salt, to taste
- Oil, for frying
Preparation Steps
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Prepare the Mackerel: Start by frying the cleaned mackerel in hot oil until golden and cooked through. Once done, remove them from the oil and let them drain on paper towels to absorb excess oil.
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Make the Sambal: In the same oil, sauté the finely ground sambal ingredients until fragrant. This mixture should include the green chilies, green tomato, shallots, and garlic. Continue to cook on low heat until the sambal is well combined and aromatic.
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Add Petai: Once the sambal is cooked, gently fold in the halved petai. Sauté them together with the sambal over low heat, allowing the flavors to meld beautifully.
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Combine with Mackerel: Carefully add the fried mackerel to the sambal and petai mixture. Gently toss to coat the fish in the vibrant sambal, ensuring every piece is infused with flavor.
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Serve: Your Ikan Kembung Balado Hijau with Petai is now ready to be served. Enjoy this dish with steamed rice for a complete and satisfying meal.
Indulge in the rich flavors of this traditional Indonesian recipe, where every bite transports you to the heart of culinary heritage. Perfect for gatherings or a comforting family dinner, this dish will surely impress!
