Ikan Mujaer Bumbu Kuning (Fried Mudfish in Yellow Spiced Sauce)
This traditional Indonesian dish, Ikan Mujaer Bumbu Kuning, features fried mudfish (ikan mujaer) smothered in a fragrant and flavorful yellow spice blend, combined with fresh chilies, tomatoes, and aromatic herbs. Perfectly balanced with savory and slightly spicy notes, it’s a delightful main course that will bring a taste of the islands to your table. This dish pairs beautifully with steamed rice, making it a wonderful choice for a hearty, flavorful meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Ikan Mujaer (Mudfish) | 1/2 kg, cut into 2 pieces |
| For the Spice Paste (Bumbu Halus) | |
| Shallots (Bawang Merah) | 5 cloves |
| Garlic (Bawang Putih) | 3 cloves |
| Candlenuts (Kemiri) | 2-3 pieces |
| For the Additional Ingredients (Bumbu Tambahan) | |
| Small Red Chilies (Cabe Kecil) | 10 whole chilies |
| Large Red Chili (Cabe Merah) | 1, thinly sliced |
| Tomato (Tomat) | 1, diced into small pieces |
| Bay Leaves (Daun Salam) | 2 leaves |
| Lime Leaves (Daun Jeruk) | 2 leaves |
| Lemongrass (Serai) | 1 stalk, bruised |
| Salt (Garam) | To taste |
| Seasoning (Penyedap Rasa) | Optional, to taste |
| Water (Air) | As needed for sauce |
Instructions
| Step | Description |
|---|---|
| 1. | Begin by cutting the mudfish into 2 pieces, then clean thoroughly. Set aside. |
| 2. | Heat a generous amount of oil in a pan, and fry the fish until they are half-cooked (set aside). |
| 3. | While the fish is cooling, prepare the spice paste. Blend together shallots, garlic, and candlenuts into a smooth paste. |
| 4. | In a separate pan, heat a little oil and sauté the spice paste until fragrant. Add in the bay leaves, lime leaves, and bruised lemongrass stalk to infuse the spices with their aroma. |
| 5. | Once the spices have cooked for a few minutes, add the sliced large red chili and diced tomato. Continue sautéing until the tomatoes soften and the spices blend well. |
| 6. | Add a small amount of water to the pan and stir until the sauce comes together. Bring the sauce to a gentle boil. |
| 7. | Once the sauce is simmering, add the fried fish pieces along with the small red chilies (whole). Let the fish cook in the sauce for a few more minutes, ensuring that the fish absorbs the flavors. |
| 8. | Season the dish with salt and optional seasoning, adjusting to taste. Once the sauce has thickened and the flavors meld together, remove from heat. |
| 9. | Serve the Ikan Mujaer Bumbu Kuning hot with steamed rice, garnished with fresh herbs or lime wedges if desired. |
Nutritional Information (Approximate per serving)
| Nutrient | Amount |
|---|---|
| Calories | 250-300 kcal |
| Protein | 25g |
| Carbohydrates | 10g |
| Fat | 15g |
| Fiber | 3g |
| Sodium | 250-300mg |
Tips:
- Ikan Mujaer can be replaced with other types of firm fish, such as tilapia or snapper, if not available.
- Adjust the number of chilies to suit your preferred spice level.
- This dish tastes even better the next day, as the flavors continue to develop!
Ikan Mujaer Bumbu Kuning is a perfect blend of simple ingredients and bold flavors, showcasing the rich culinary traditions of Indonesia. Enjoy!
