Zesty Spicy Mackerel with Fresh Basil

Spicy Mackerel with Basil: A Flavorful Indonesian Delight

Dive into the vibrant flavors of Indonesia with this irresistible Spicy Mackerel with Basil, or Cakalang Pedas Kemangi. This dish features tender mackerel simmered with aromatic herbs and spices, creating a culinary experience that’s both savory and spicy. Perfect as a hearty main course, it combines the freshness of basil with the zing of chili peppers and the tang of tamarind. Here’s how to prepare this delightful dish:

Ingredients:

• 250 grams of mackerel (ikan cakalang/tongkol)
• 2 bunches of basil leaves (daun kemangi)
• 1 tomato, diced
• 1 stalk of lemongrass, sliced thinly (use only the white part)
• 2 red chilies, sliced diagonally
• 4 bird’s eye chilies, sliced diagonally
• 2 cm galangal, smashed
• 4 kaffir lime leaves, sliced thinly
• 3 tablespoons tamarind water (soak tamarind in water and extract the juice)
• Salt and pepper to taste
• Water as needed
• Cooking oil for frying

For the Coarse Ground Spice Paste:

• 4 shallots
• 3 cloves of garlic
• 5 red chilies
• 15 bird’s eye chilies

Instructions:

1. Prepare the Mackerel:

   • Clean the mackerel thoroughly. Rub it with lime juice to add a refreshing zing.
   • Steam the fish for approximately 20 minutes until cooked through. Once done, let it cool slightly before shredding the flesh into bite-sized pieces. Set aside.

2. Make the Spice Paste:

   • In a mortar and pestle or food processor, coarsely grind together the shallots, garlic, red chilies, and bird’s eye chilies. This spice paste forms the aromatic base of the dish.

3. Cook the Spice Mixture:

   • Heat a generous amount of cooking oil in a pan over medium heat. Add the coarse spice paste and sauté until fragrant and golden brown.
   • Stir in the tamarind water, diced tomato, red chilies, bird’s eye chilies, kaffir lime leaves, lemongrass, and galangal. Cook until the tomatoes begin to soften and the spices are well combined, releasing their enticing aroma.

4. Combine and Simmer:

   • Add the shredded mackerel to the pan, stirring gently to mix with the spices and tomatoes.
   • Toss in the fresh basil leaves and cook until they wilt and integrate into the mixture.
   • Add a bit of water if needed to reach your desired consistency. Season with salt and pepper to taste. Continue cooking over medium heat until everything is well-blended and heated through.

5. Final Touches:

   • Once the dish is aromatic and the flavors have melded together beautifully, remove from heat.
   • Serve hot with steamed rice or as part of a larger Indonesian meal spread.

Enjoy this Spicy Mackerel with Basil, a dish that brings together the essential elements of Indonesian cuisine—spicy, tangy, and aromatic—making every bite a delightful experience.