Steamed Mackerel in a Rice Cooker
Ingredients:
- 2 whole mackerel (ikan kembung)
- 1 large onion (bawang bombay)
- 3 shallots (bawang merah)
- 3 cloves garlic (bawang putih)
- 1 tomato
- Fresh ginger, sliced into thin strips
- 1 stalk lemongrass (sereh)
- 2 bay leaves (daun salam)
- A piece of galangal (lengkuas)
- Juice of 1 lime (jeruk nipis)
- Salt to taste
Instructions:
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Prepare the Fish:
- Clean the mackerel thoroughly under cold running water. Once cleaned, rub the fish with lime juice and salt. Allow it to marinate for a few minutes to absorb the flavors.
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Slice the Aromatics:
- Thinly slice the onion, shallots, garlic, and tomato. Cut the ginger into thin strips. Bruise the lemongrass stalk and cut it into pieces. Slice the galangal into thin slices.
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Assemble the Steaming Dish:
- Arrange the mackerel in a steaming dish or heatproof container. Spread the sliced onion, shallots, garlic, tomato, ginger, lemongrass, and galangal around the fish. Add the bay leaves on top.
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Prepare the Rice Cooker:
- Add water to the rice cooker and bring it to a boil. Once boiling, place the steaming dish with the fish and aromatics onto the steamer rack inside the rice cooker.
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Steam the Fish:
- Cover the rice cooker with its lid and steam the fish until it is fully cooked and tender. This should take approximately 20-30 minutes, depending on the size of the fish and the rice cooker’s steaming capabilities.
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Serve:
- Once the fish is cooked, carefully remove the steaming dish from the rice cooker. Transfer the fish and aromatics to a serving plate and enjoy.
This recipe offers a simple yet flavorful way to prepare mackerel using a rice cooker. The fish is infused with the aromatic blend of spices and herbs, creating a deliciously fragrant and tender dish.
