Grilled Ikan Kembung with Spicy Balinese Spice Marinade (Ikan Kembung Bakar)
Ikan Kembung Bakar is a popular Indonesian dish that features mackerel fish marinated with a bold blend of aromatic spices, grilled to perfection for a smoky finish. This dish is a feast for the senses, offering the rich flavors of traditional Balinese seasoning combined with the tender juiciness of grilled fish. Ideal for a weekend meal or special gathering, the preparation and cooking process brings out the best in the fresh ingredients.
Ingredients
| Ingredients | Quantity |
|---|---|
| Mackerel fish (Ikan Kembung) | 4 pieces |
| Fresh lime juice (air jeruk nipis) | To taste, for marinating |
| Salt | To taste, for marinating |
| Lemongrass (serai) | 1 stalk, smashed |
| Bay leaves (daun salam) | 2 leaves |
| Spice Paste (Bumbu Halus): | |
| Shallots (bawang merah) | 6 cloves |
| Garlic (bawang putih) | 2 cloves |
| Candlenuts (kemiri) | 5 nuts |
| Small red chili (cabe rawit merah) | 5 chilies |
| Red curly chili (cabe merah keriting) | 4 chilies |
| Fresh ginger (jahe) | 2 cm piece |
| Fresh turmeric (kunyit) | 2 cm piece |
| Galangal (lengkuas) | 2 cm piece |
Instructions
| Step | Details |
|---|---|
| 1. Prepare the Fish | Clean the mackerel fish and rub them with fresh lime juice and a pinch of salt. Let them marinate for at least 15 minutes. |
| 2. Make the Spice Paste (Bumbu Halus) | Blend the shallots, garlic, candlenuts, red chili, red curly chili, ginger, turmeric, and galangal into a smooth spice paste using a food processor or mortar and pestle. |
| 3. Sauté the Spices | Heat a bit of oil in a pan and sauté the spice paste along with the smashed lemongrass and bay leaves. Cook until fragrant and the paste turns a golden color. Season with salt. |
| 4. Add the Fish | Gently place the marinated fish into the pan with the cooked spice paste. Toss the fish with the spices, ensuring the flavors infuse. Let it sit for 20 minutes to marinate. |
| 5. Grill the Fish | After marinating, carefully remove the fish from the spice mixture and transfer it to the grill. Grill the fish, turning occasionally and basting with the spice paste until cooked through and slightly charred. |
| 6. Serve | Once the fish is beautifully grilled, serve it warm with steamed rice or your favorite side dishes. Garnish with fresh herbs if desired. Enjoy the smoky and aromatic flavors of Ikan Kembung Bakar! |
Nutritional Information
| Nutrient | Amount (per serving) |
|---|---|
| Calories | 250 kcal |
| Protein | 30 g |
| Carbohydrates | 2 g |
| Fat | 14 g |
| Fiber | 1 g |
| Sodium | 300 mg |
Tips for the Perfect Ikan Kembung Bakar
- Grilling Tip: For the best results, use a charcoal grill for that smoky aroma that pairs perfectly with the bold spices.
- Spice Adjustments: Feel free to adjust the amount of red chili and chili rawit according to your preference for spice level. If you prefer it milder, use fewer chilies or remove the seeds.
- Serving Ideas: Serve this dish with a side of steamed white rice, and a fresh cucumber salad to balance the flavors.
Ikan Kembung Bakar is a delightful, fragrant, and vibrant dish that encapsulates the essence of Indonesian cuisine. Perfectly balanced between spicy, tangy, and smoky, this grilled mackerel will surely be a hit at your next gathering!
