Spicy Banjar-Style Mackerel with Aromatic Herbs

Banjar-Style Mackerel (Ikan Kembung Banjar)

Ingredients:

• 1 kg mackerel, cleaned and split into head and tail sections
• 10 red chilies
• 10 bird’s eye chilies
• 4 cloves garlic
• 3 shallots
• ½ segment galangal, thinly sliced
• 1 segment ginger, thinly sliced
• 3 bay leaves
• 3 kaffir lime leaves
• Fish seasoning mix or simply salt and water
• Cooking oil for frying

Instructions:

1. Prepare the Fish: Begin by marinating the mackerel with fish seasoning mix or a mixture of salt and water. Allow it to sit for about 10 minutes to absorb the flavors.

2. Blend the Spices: While the fish is marinating, blend the red chilies, bird’s eye chilies, garlic, and shallots into a smooth paste.

3. Fry the Fish: Heat oil in a pan over medium heat and fry the marinated mackerel until it is crisp and golden brown. Once done, set aside.

4. Cook the Spices: In the same pan, reduce the heat to low and sauté the spice paste until it becomes aromatic.

5. Add Aromatics: Incorporate the sliced galangal, ginger, bay leaves, and kaffir lime leaves into the pan. Stir well to combine.

6. Simmer: Pour in a small amount of water and let it simmer to blend the flavors. Adjust seasoning with salt, sugar, and a pinch of bouillon powder to taste.

7. Combine Fish and Sauce: Gently place the fried mackerel back into the pan, allowing it to cook with the sauce until most of the liquid has evaporated and the fish is well-coated with the flavorful sauce.

8. Serve: Once the sauce has thickened and the fish is infused with the aromatic spices, remove from heat. Serve hot with steamed rice and enjoy the rich flavors of this traditional Banjar dish.