Indonesian Spicy Mackerel with Lemongrass and Kaffir Lime

Pesmol Ikan Kembung

Pesmol Ikan Kembung is a traditional Indonesian dish that features mackerel fish cooked in a flavorful and aromatic spice paste. The combination of fresh herbs and spices creates a savory and slightly tangy dish that is perfect for any meal. Here’s how you can make this delicious recipe:

Ingredients:

• 3 mackerel fish (ikan kembung), cut into pieces
• 2 1/2 limes, juiced
• 2 stalks lemongrass, smashed
• 2 cm galangal, smashed
• 3 kaffir lime leaves
• Spice Paste:
  • 10 shallots
  • 6 cloves garlic
  • 3 candlenuts
  • 2 red curly chilies
  • 2 cm turmeric
  • 2 cm ginger
• 1/2 teaspoon granulated sugar
• Salt and chicken bouillon powder to taste
• Fresh red and green bird’s eye chilies (optional, for added heat)

Instructions:

1. Prepare the Fish:

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   • Clean the mackerel fish thoroughly and then rub with salt and lime juice. Let it sit for 15 minutes to marinate, then set aside.

2. Fry the Fish:

   • Heat oil in a pan over medium heat. Fry the mackerel pieces until they are cooked through and golden brown. Remove from the pan and drain on paper towels.

3. Make the Spice Paste:

   • While the fish is frying, prepare the spice paste. Blend together shallots, garlic, candlenuts, red curly chilies, turmeric, and ginger until smooth.

4. Cook the Spice Paste:

   • In a separate pan, heat a little oil over medium heat. Add the spice paste along with the smashed galangal and lemongrass. Sauté until the paste is fragrant and cooked through.

5. Combine Ingredients:

   • Add the kaffir lime leaves to the pan with the spice paste and stir well. Pour in a small amount of water to create a sauce base. Stir and cook for a few minutes until the water reduces slightly.

6. Add the Fish:

   • Gently add the fried mackerel pieces to the pan. Stir to coat the fish with the spice paste. If you like extra heat, add the whole bird’s eye chilies at this stage.

7. Finish Cooking:

   • Continue to cook the fish in the spice mixture until the flavors meld and the sauce thickens, allowing the fish to absorb the flavors.

8. Serve:

   • Once the sauce has thickened and the fish is well-coated, remove from heat. Serve the Pesmol Ikan Kembung hot with steamed rice.

This recipe for Pesmol Ikan Kembung brings the vibrant flavors of Indonesian cuisine to your table with a harmonious blend of spices and fresh herbs. Enjoy this delightful dish as part of a comforting meal!