Kembung Kuah: A Flavorful Indonesian Mackerel Soup
Kembung Kuah is a delightful Indonesian dish that features fresh mackerel cooked in a savory broth with aromatic spices and herbs. This recipe is not only simple to prepare but also allows the rich flavors of the ingredients to shine through, making it a perfect choice for a cozy meal. Below, you’ll find the ingredients, nutritional information, and detailed instructions to create this comforting dish.
Ingredients
| Ingredients | Quantity |
|---|---|
| Mackerel fish (ikan kembung) | 2 whole fish, cut in half |
| Spice Paste (Bumbu Halus) | |
| Garlic (bawang putih) | 2 cloves |
| Shallots (bawang merah) | 4 cloves |
| Additional Ingredients | |
| Galangal (lengkuas), crushed | 2 cm |
| Turmeric (kunyit), crushed | 2 cm |
| Kencur (aromatic ginger), crushed | 2 cm |
| Tamarind (asem jawa) | 3 pieces |
| Salam leaves (daun salam) | 3 leaves |
| Lemongrass (sereh), crushed | 1 stalk |
| Coriander (ketumbar), a pinch | to taste |
| Sugar | to taste |
| Salt | to taste |
| Lime juice | for marinating the fish |
| Water (air matang) | as needed |
Nutritional Information
(Nutritional values may vary based on preparation and serving sizes. This is a general guide.)
| Nutrient | Amount per serving |
|---|---|
| Calories | Approx. 250 kcal |
| Protein | 25 g |
| Fat | 12 g |
| Carbohydrates | 8 g |
| Fiber | 2 g |
Instructions
-
Marinate the Fish: Begin by rinsing the mackerel fish under cold water. In a bowl, combine the fish with freshly squeezed lime juice and a pinch of salt. Allow the fish to marinate for about 10-15 minutes. This step will help remove any fishy odor and enhance the overall flavor.
-
Fry the Fish: After marinating, heat a pan over medium heat and add a little oil. Once the oil is hot, gently fry the marinated mackerel pieces for about 2-3 minutes on each side, just until they are lightly golden. Remove them from the pan and set them aside.
-
Prepare the Spice Paste: In the same pan, add a bit more oil if necessary, and sauté the finely chopped garlic and shallots until they become fragrant and translucent. This will take about 2-3 minutes.
-
Add the Aromatics: Once the garlic and shallots are ready, add the crushed galangal, turmeric, and kencur to the pan. Stir and cook for another minute until the spices release their aroma.
-
Combine Ingredients: Add the fried mackerel pieces back into the pan, then toss them gently with the sautéed spices. Add the tamarind, salam leaves, and lemongrass, and give everything a good stir.
-
Add Water: Pour enough water into the pan to cover the fish. Allow the mixture to come to a boil, then reduce the heat and simmer for about 10-15 minutes. This will allow the fish to absorb the flavors of the spices.
-
Season the Soup: Taste the broth and adjust the seasoning by adding sugar, salt, and a pinch of coriander to your liking. Let it simmer for a few more minutes to ensure the flavors meld together beautifully.
-
Serve: Once the soup is ready, remove it from the heat and serve hot. This dish pairs wonderfully with steamed rice or can be enjoyed on its own as a nourishing soup.
Kembung Kuah is a heartwarming dish that encapsulates the essence of Indonesian cooking, combining simple ingredients to create a complex flavor profile. Enjoy making and sharing this dish, and delight in the smiles it brings to your table!
