Ikan Mujaer Bumbu Kuning
Ikan Mujaer Bumbu Kuning is a delightful Indonesian dish that brings together the freshness of fish with a rich, aromatic yellow sauce, making it a perfect centerpiece for your dining table. This recipe balances the spices beautifully and will surely impress your family and friends with its vibrant flavors.
Ingredients
| Ingredient | Quantity |
|---|---|
| Ikan mujaer (Mujair fish) | 1 kg |
| Red chili peppers (cabe merah) | 7 pieces |
| Bird’s eye chili (cabe rawit) | 7 pieces |
| Shallots (bawang merah) | 3 cloves |
| Garlic (bawang putih) | 3 cloves |
| Candlenuts (kemiri) | 2 pieces |
| Coconut milk (santan kara) | 1 small package |
| Magic seasoning | to taste |
| Turmeric (kunyit) | to taste |
| Ginger (jahe) | to taste |
| Galangal (lengkuas) | to taste |
| Bay leaves (daun salam) | to taste |
| Lemongrass (sereh) | to taste |
| Salt (garam) | to taste |
| Sugar (gula) | to taste |
| Lime (jeruk nipis) | for washing fish |
| Cooking oil (minyak goreng) | for frying |
Instructions
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Preparation of Fish: Begin by cleaning the fish thoroughly. To eliminate any unpleasant fishy odor, rub the fish with lime juice and allow it to marinate for about 15 minutes. This step enhances the freshness of the fish.
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Spice Preparation: In a pot, add all the spices: red chilies, bird’s eye chilies, shallots, garlic, and candlenuts. Boil them together until softened. This process makes them easier to grind.
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Frying the Fish: Heat a generous amount of cooking oil in a frying pan. Once the oil is hot, fry the marinated fish until it turns golden brown and crispy. This should take about 5-7 minutes on each side. Once done, remove the fish and drain on paper towels.
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Making the Sauce: Using a mortar and pestle or a blender, grind the boiled spices into a smooth paste. In a separate pan, heat some oil and sauté the ground spice mixture until it becomes fragrant.
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Combine Ingredients: Add the coconut milk to the sautéed spices, along with the bay leaves, galangal, lemongrass, and magic seasoning. Adjust the taste by adding sugar and salt as needed. Bring the mixture to a gentle simmer.
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Infuse the Fish: Once the sauce is ready, place the fried fish into the pan, allowing the coconut milk mixture to soak into the fish. Let it simmer for about 10-15 minutes on low heat, allowing the flavors to meld beautifully.
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Serving: Once the fish has absorbed the flavors and the sauce has thickened slightly, remove it from heat. Transfer the fish to a serving platter, spooning some of the aromatic sauce over the top.
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Enjoy: Ikan Mujaer Bumbu Kuning is best served warm, accompanied by steamed rice and a side of fresh vegetables. Enjoy your meal!
This dish not only embodies the essence of Indonesian cuisine with its rich and vibrant flavors, but it’s also a true labor of love, perfect for family gatherings or special occasions. Happy cooking!
