Mackerel Rice Noodles in Sweet Soy Broth

Recipe for Bihun Tenggiri Kuah Kecap

Welcome to this delightful recipe for Bihun Tenggiri Kuah Kecap, a savory and aromatic Indonesian dish featuring mackerel fish and rice noodles in a rich soy-based broth. This dish blends the crispiness of fried mackerel with the sweet and tangy flavors of kecap manis (sweet soy sauce) and is beautifully complemented by bihun (rice noodles) and crispy fried shallots. Ideal for a comforting meal, it’s simple to prepare and packed with flavor.

Ingredients

For the Fried Mackerel:

• 500 grams (1/2 kg) Mackerel Fish: Cleaned and cut into pieces
• 2 cloves Garlic: Minced
• 1 cm Turmeric: Freshly grated or powdered
• Salt: To taste

For the Soy Sauce Broth:

• 8 cloves Shallots: Sliced
• 3 cloves Garlic: Minced
• Black Pepper Powder: To taste
• Royco (or any chicken or beef stock powder): To taste
• Sweet Soy Sauce (Kecap Manis): To taste
• Sugar: To taste
• Oyster Sauce: To taste
• Water: Enough to create the broth

For Assembly:

• Rice Noodles (Bihun): Soaked in water (no need to pre-cook)
• Fried Shallots: For garnish
• Optional: Boiled eggs or other protein of choice

Instructions

1. Prepare the Mackerel:

   • In a bowl, season the mackerel pieces with minced garlic, turmeric, and salt. Let it marinate for a short while to allow the flavors to infuse.

2. Fry the Mackerel:

   • Heat oil in a pan over medium heat. Fry the mackerel pieces until they are cooked through and golden brown. The fish should be crisp on the outside but tender on the inside. Set aside.

3. Prepare the Broth:

   • In a blender or food processor, blend shallots and garlic until smooth.
   • Heat a little oil in a pan over medium heat. Sauté the blended mixture until it becomes fragrant and slightly golden.

4. Cook the Broth:

   • Add sweet soy sauce to the sautéed mixture and stir well to combine. Allow the sauce to cook for a few minutes to develop its flavor.
   • Gently add the fried mackerel pieces to the pan, stirring to coat them in the sauce.
   • Pour in enough water to cover the fish and create a flavorful broth. Stir in salt, black pepper, Royco seasoning, sugar, and oyster sauce to taste. Let it simmer for a few minutes to blend the flavors.

5. Prepare the Noodles:

   • While the broth is simmering, soak the rice noodles (bihun) in warm water until they are soft. There’s no need to pre-cook them; soaking will suffice.

6. Combine and Serve:

   • Add the soaked noodles to the simmering broth and cook until they are fully immersed and heated through.
   • Serve the dish hot, garnished with crispy fried shallots. You can also add boiled eggs or other proteins if desired.

This recipe for Bihun Tenggiri Kuah Kecap is both simple and satisfying, perfect for a cozy dinner or a special occasion. The blend of fried fish and sweet soy sauce creates a comforting and flavorful dish that pairs wonderfully with the delicate texture of rice noodles. Enjoy this Indonesian favorite that brings a taste of tradition to your table!