Spicy Indonesian Mackerel in Aromatic Woku Sauce

Ikan Kembung Bumbu Woku: A Flavorful Indonesian Delight

Ingredients

• 500 grams Ikan Kembung (Mackerel)
• 5 cloves Garlic
• 10 Shallots
• 3 roasted Candlenuts
• 2 inches Fresh Turmeric
• 2 inches Fresh Ginger
• 5 Kaffir Lime Leaves
• 2 stalks Lemongrass
• 2 Red Chilies
• 10 Bird’s Eye Chilies
• 1 Tomato
• 3 stalks Spring Onions
• 250 ml Cooking Oil
• 250 ml Water
• Sugar (to taste)
• Salt (to taste)
• Flavor Enhancer (optional)
• 1 Lime (Juice)
• A handful of Basil Leaves

Instructions

1. Prepare the Fish:
   Begin by cleaning the Ikan Kembung thoroughly. Once cleaned, rub the fish with salt and freshly squeezed lime juice, then allow it to marinate for approximately 30 minutes. This step enhances the flavor and ensures the fish is tender.

2. Make the Spice Paste:
   While the fish is marinating, take the garlic, shallots, roasted candlenuts, fresh turmeric, and fresh ginger, and blend them into a smooth paste. This aromatic mixture forms the flavorful base for the dish.

   Related Articles

   • 
     Spicy Catfish in Aromatic Shrimp Paste Sauce
   • 
     Spicy Pickled Tuna and Baby Green Beans Stir-Fry
   • 
     Savory Sardine and Onion Sauté
   • 
     Crispy Pomfret Delight with Sweet & Sour Squid Sauce

3. Prepare the Chilies:
   Slice the red chilies lengthwise and make slight cuts on the bird’s eye chilies to prevent them from bursting during cooking. This technique allows the chilies to release their flavors without overwhelming the dish.

4. Fry the Fish:
   In a hot skillet, add cooking oil and gently fry the marinated fish over medium heat until it turns golden brown. This process not only locks in moisture but also adds a delightful crispy texture to the fish.

5. Sauté the Aromatics:
   In the same pan, add the spice paste along with the Kaffir lime leaves and bruised lemongrass. Sauté the mixture until it becomes fragrant, then add the sliced red chilies and bird’s eye chilies. Continue to cook until the chilies are wilted, enhancing the dish’s overall aroma.

6. Simmer the Sauce:
   Gradually add water to the pan, stirring gently. Season the mixture with sugar, salt, and flavor enhancer (if using). Taste and adjust the seasoning until it reaches your desired flavor profile.

7. Incorporate Fresh Ingredients:
   Once the sauce is well-combined, add the diced tomato, allowing it to soften and meld into the dish. Finally, fold in the chopped spring onions, which add a fresh crunch to the overall texture.

8. Serve:
   To serve, place the fried fish on a plate and generously drizzle the flavorful sauce over the top. Finish the dish by garnishing with fresh basil leaves, which provide a lovely herbal note. Your Ikan Kembung Bumbu Woku is now ready to be enjoyed, offering a taste of Indonesia right on your dining table.

Enjoying Your Dish

This Ikan Kembung Bumbu Woku is perfect when served with steamed rice, allowing you to savor every bit of the rich, flavorful sauce. The combination of spices and fresh ingredients creates a dish that’s not only delicious but also a true representation of Indonesian cuisine. Enjoy your culinary adventure!