Grilled Mackerel with Spicy Bumbu
Ingredients
- 6 fresh mackerel (ikan kembung)
- 5 shallots
- 3 cloves garlic
- 3 red curly chilies
- 2 candlenuts
- 1 tomato
- 1 thumb-sized piece of turmeric
- 1 thumb-sized piece of ginger
- 3 kaffir lime leaves
- Salt, to taste
- 1/2 teaspoon granulated sugar
- Flavor enhancer, to taste
- Juice of 1 lime
Instructions
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Prepare the Mackerel: Clean the mackerel thoroughly, then drain and pat dry. Squeeze a little lime juice over the fish to reduce any fishy odor and set aside.
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Make the Spice Paste: In a blender or mortar and pestle, combine shallots, garlic, red chilies, candlenuts, tomato, turmeric, and ginger. Blend or pound until you achieve a smooth paste.
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Cook the Spice Paste: Heat a small amount of cooking oil in a pan over medium heat. Add the ground spice paste and cook, stirring frequently, until fragrant and the oil begins to separate from the paste. Add the kaffir lime leaves, salt, sugar, and flavor enhancer to taste. Continue cooking until the paste is well-cooked and most of the liquid has evaporated. Remove from heat and let cool.
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Marinate the Fish: Rub the cooked spice paste generously over the mackerel. Let the fish marinate for 15 to 30 minutes to absorb the flavors.
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Grill the Fish: Preheat your grill or barbecue. Arrange the marinated mackerel on the grill and cook until done, turning occasionally to ensure even grilling. Brush the fish with any remaining spice paste during the grilling process for extra flavor.
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Finish and Serve: Once the fish is cooked through and has a nice char, remove from the grill. Serve hot, garnished with additional lime wedges if desired.
Enjoy this flavorful and aromatic grilled mackerel as a delightful main dish!
